This recipe hails from Love scones. This is chock full of healthy ingredients. (Made a few changes!!)

  • 1 1/2 cups whole wheat pastry flour
  • 1/2 cup spelt flour
  • 1 cup rolled oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 T vegan margarine
  • 2 T ground flax seeds
  • 4 T water
  • 1 T canola oil or (use 1 T applesauce)
  • 1/4 cup sugar + 2 T, divided
  • 1/4 cup non-dairy milk + 2 T divided
  • 1/4 cup chopped walnuts
  • 1/4 cup fresh cranberries, halved

Preheat oven to 425. Line baking sheet with parchment paper.

In small cup combine ground flax seeds and water, and set aside.

In large bowl whisk the fours, oats, baking powder, baking soda and salt. Using your fingers or a pastry blender, cut the margarine into the dry ingredients until evenly distributed.

In another bowl, combine the oil or applesauce,, 1/4 cup non-dairy milk and the flax eggs mixture. Add to flour mixture and combine to make a dough. Add the walnuts and cranberries, and mix till combined.

On a lightly floured surface, roll or pat the dough out into a disk and 1 inch thick. Cut the disk into 8 wedges and transfer to the baking sheet. Brush tops with milk and sprinkle with sugar.

Bake for 12-18 minutes until tops are golden brown.