Ingredients:
- 1 cup whole wheat flour
- 1 cup unbleached, all purpose flour
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 cup vegan maragrine (i.e. Earth Balance, light Smart Balance)
- 3/4 cup milk substitute (I used vanilla almond milk)
- 1 Tablespoon agave
- 2 Tablespoons sunflower seeds
- 2 Tablespoons pumpkin seeds
- 2 Tablespoons slivered almonds
- 1/4 cup dried fruit (I used a berry blend)
- 1 teaspoon cinnamon
- Additional almond slivers and pumpkin seeds for garnish (optional)
Directions:
- Preheat your oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Combine the dry ingredients (flour, salt, baking powder). Cut the margarine into the dry ingredients until it’s all crumbly.
- Stir the agave and milk substitute in until dough is fully moistened.
- Stir in the mix ins (dried fruit, almonds, seeds, cinnamon).
- Divide the dough into two round loaves on the parchment paper. Sprinkle the additional pumpkin seeds and almond slivers on, if desired.
- Bake for approximately 18-20 minutes, or until the scones are golden brown and an inserted toothpick comes out clean.
- Cool and cut each round into quarters. Makes 8 servings.
Notes:
- You may use any combination of flours. I will make these again with 1.5 cups whole wheat pastry flour and .5 cups spelt flour. You may also use all whole wheat or whole wheat pastry flour (you may need to add a little extra liquid if you do all whole wheat).
- Recipe inspiration was taken from this vegan scone recipe and seeing a delicious looking power bagel from Einstein’s yesterday that I couldn’t have due to walnuts (deathly allergic) and eggs (not vegan).
©2009 Sound Eats
