Wednesday, January 27, 2016

Day 27 Oat Currant Scones

Oat Currant Scones

2 Tablespoons Earth Balance
1 1/4 Cup Rolled Oats
3/4 Cup All Purpose Flour
3/4 Cup Whole Wheat Pastry Flour
1/4 Sugar
1 Tablespoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Cup Currants
Equivalent of 1 Egg
1/2 Cup Plain Coconut Milk Yogurt
2 Tablespoons Safflower Seed Oil
Scone ingredients

1.  Preheat oven to 425 F.  Line a baking sheet with parchment paper.  Melt Earth Balance.
Dry ingredients

2.  Stir together oats, flours, sugar, baking powder and soda, and salt in a large bowl.  Stir in currants and make a well in the center.  Combine butter, egg replacement, yogurt and oil in a small bowl; add to dry ingredients, stirring until just moistened.
Wet ingredients

3.  Turn out on to a floured surface and gently knead several times to form a ball.  Place the ball on the baking sheet and cut into 8 wedges.
Uncooked scones

4. Bake until lightly browned, 15 to 20 minutes.  Transfer to a rack and cool.  Use a serrated knife to separate the slices.
Baked scones

Goes well with apple slices

Soundtrack - Michael Jackson - Bad

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