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These hearty scones get just a touch of lightness from a hint of orange zest. Hot from the oven, there is nothing quite like one of these with a cup of tea and lots of strawberry jam.
½ cup raisins
5 tablespoons fresh orange juice
1½ cups whole-wheat pastry flour
¼ cup brown rice syrup
2 teaspoons baking powder
¼ teaspoon sea salt
4 tablespoons soy margarine, chilled
1½ cups rolled oats
grated zest of 2 oranges
½ cup rice milk, mixed with
1 teaspoon umeboshi vinegar
Preheat oven to 375F (190C). Line a baking sheet with parchment and place inside another baking sheet to prevent scorching.
Soak the raisins in the orange juice to soften and plump. Mix the dry ingredients together in a bowl. Cut the margarine into the dry ingredients with a pastry blender, fork, or 2 knives until mixture resembles coarse cornmeal. Add oats, raisins and juice, mixing to incorporate the ingredients evenly. Add the orange zest to the rice or soy milk mixture and stir into dry ingredients, mixing just until the dough is thoroughly moistened and comes together. Do not overmix.
Turn the dough out onto a floured work surface and gently form into a round about 8 inches in diameter and 1 inch thick. Slice the dough into 8 wedges, shape them into rounds and place on the lined baking sheet about 1 inch apart.
Bake 20 to 25 minutes, until scones are puffy and light golden brown.
Makes 8 scones
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