Best 6 Oatmeal Cinnamon Scones Vegan Recipes

OATMEAL CINNAMON SCONES VEGAN

Steps:

• reheat oven to 375°F.
• Mix flour, sugar, baking powder, baking soda, salt and cinnamon together in a large bowl. Cut in margarine until mixture becomes uniformly crumbly. Stir in oats and raisins.
• Add soy milk and mix gently until a soft dough begins to cling together.
• Turn dough out onto a floured surface and pat it into a 7 inch circle. Cut into 8 wedges and place them on an ungreased baking sheet.
• Bake 15 to 18 minutes until golden brown and firm when pressed lightly in the center.
• Makes 8 scones.
• Substitute any other dried fruit you wish: cranberries, chopped dates or apricots, blueberries, cherries, dried apples or pears. Add 1/2 cup chopped nuts of your choice if you wish.
• Just before baking, sprinkle scone wedges with granulated sugar for a sweeter taste. You may also increase the brown sugar to 1/2 cup if you wish.

CINNAMON-RAISIN OATMEAL SCONES

Steps:

• Adjust oven rack to middle position; heat oven to 375 degrees. Spread oats evenly on baking sheet and toast in oven until fragrant and lightly browned, 7 to 9 minutes; cool on wire rack. Increase oven temperature to 450 degrees. Line second baking sheet with parchment paper. When oats are cooled, measure out 2 tablespoons and set aside.
• Whisk milk, cream, and egg in large measuring cup until incorporated; remove 1 tablespoon to small bowl and reserve for glazing.
• Pulse flour, cinnamon, 1/3 cup sugar, baking powder, and salt in food processor until combined, about four 1-second pulses. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer mixture to medium bowl; stir in cooled oats and raisins. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in bowl until dough forms cohesive mass.
• Dust work surface with half of reserved oats, turn dough out onto work surface, and dust top with remaining oats. Gently pat into 7-inch circle about 1 inch thick. Using bench scraper or chef's knife, cut dough into 8 wedges and set on parchment-lined baking sheet, spacing them about 2 inches apart. Brush surfaces with reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes. Serve.

HEALTHY CINNAMON SCONES

Steps:

• Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
• In a medium bowl, whisk together the flour, cinnamon, baking powder, and salt. Cut in the butter with a pastry cutter (highly recommended!) or the back of a fork until the mixture resembles fine crumbs. Stir in the Greek yogurt, maple syrup, 3 tablespoons of milk, and vanilla.
• Shape the dough into a ¾" tall circle on the prepared baking sheet, and brush with the remaining milk. Slice the circle into 8 triangular segments with a sharp knife. Bake at 425°F for 23-27 minutes, or until the tops are deep golden and the center feels firm to the touch. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

EASY VEGAN SCONES

Steps:

• In a large bowl, thoroughly whisk together the flours, sugar, baking powder, baking soda and kosher salt. Cut the vegan butter into small chunks and add to the flour. Use a pastry cutter to cut in the butter until crumbly.
• In a glass measuring cup or small bowl, whisk together the oat milk, vanilla and orange zest.
• Pour the oat milk mixture into the center of the flour (and any mix ins, if using) and gently stir with a spatula until a crumbly dough just comes together.
• Turn the crumbly dough out onto a lightly floured surface and use your hands to gently pat it into a large rectangle. Fold over the rectangle, placing any floury crumbles in the middle of the fold, and continue patting. If the dough is still floury, fold one more time in the same manner. Then pat into a 7" circle about 1 inch thick. The dough should be more incorporated and fairly firm at this point, try not to overwork the dough. Carefully transfer the dough round to a cutting board and chill in freezer for 6 minutes.
• Preheat the oven to 425°F. Line a baking sheet with parchment paper.
• After chilling, use a large knife to slice the dough into 8 pie shaped pieces. Carefully transfer the scones slices to the tray and space evenly in two rows. Lightly brush the top of the scones with a bit of oat milk, then place the tray into the freezer and freeze additional 12 minutes.
• After chilling, add the baking tray directly to the hot oven and bake for about 17 to 20 minutes until golden brown.
• Cool on a cooling rack and allow to cool to room temperature. If desired, once cooled make the 1 Minute Powdered Sugar Icing and spread it on top of each scone. (Here we used cranberry juice in place of the milk to make a pink icing, then topped it with crushed pistachios.)
• Serve immediately; scones are best the day of baking. They keep well at room temperature for 2 days or in the refrigerator for 5 days. You also can freeze them: cool them to room temperature, then place them in a freezer-friendly bag or container. To thaw them, leave them on the counter for a few hours or in the refrigerator overnight. They're best room temperature, but if you'd like them warmed, place in a 300 degree Fahrenheit oven for about 10 minutes until warmed through.

OATMEAL CINNAMON SCONES

Steps:

• Preheat Oven 375 degrees.
• Spread oatmeal on baking sheet and place on center rack of oven and toast for 4 minutes.
• Stir and add pecans to mixture and toast an additional 3-5 minutes, careful not to over toast the pecans.
• Remove from oven and allow to cool.
• Set oven temperature to 425 degrees.
• Remove 2 Tablespoons oatmeal and set aside for dusting counter.
• Wipe out baking sheet and line with parchment paper.
• In small bowl combine, milk, cream, honey and egg.
• To food processor mix together 1 1/2 cups flour, baking powder, cinnamon and salt.
• Sprinkle butter over top and process until resembles cornmeal.
• Transfer mixture to bowl and stir in the oats, pecans, orange zest and craisins.
• Stir in milk mixture and knead in bowl until forms a large ball.
• To reserved oatmeal add 2 tablespoons of flour and sprinkle counter with 1/2 of the mixture.
• Turn dough out on counter and dust top with remaining toasted oatmeal mixture.
• Lightly knead mixture and form into a circle approximately 1 inch thick (7-8 inches in diameter).
• Cut dough into 8 wedges and place each wedge on prepared baking sheet.
• Brush tops of each wedge with milk and dust with sugar and cinnamon.
• Bake at 425 degrees until golden brown, approximately 12-15 minutes.
• Remove to pastry rack and allow to cool 10-15 minutes before serving.

OATMEAL SCONES

Steps:

• Sprinkle oats onto an ungreased baking sheet. Bake at 400° for 8-10 minutes or until lightly browned and toasted; cool. In a bowl, combine the oats, flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Whisk together the egg and buttermilk; add to dry ingredients just until moistened. Turn onto a floured surface; knead 10 times., Transfer dough to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. Combine cinnamon and remaining sugar; sprinkle over dough. Bake at 400° for 17-20 minutes or until golden brown. Serve warm.