Tuesday, June 7, 2011

Squirrelly Scones

I love scones and could eat them everyday. These squirrelly scones are a new and healthy favourite, with sunflower seeds, walnuts and raisins, though you can use whatever seed/nut/dried fruit combination sounds good to you. The edges of the scone were crisp after baking, though the crispness goes away after a day. But the insides are nice and soft. In short, I need to make these again soon! My freezer is incredibly full right now though. I should mention that these are not your typical flakey scones, more of a delicious scuffin.

I started my practicum on Monday and it's been incredibly exciting and interesting so far. I'm really looking forward to the next few months and all the experience I'll gain!

If this sounds good, you might also like:
Three-Seed Biscuits
Tomato Rosemary Scones
Blackberry Whole Wheat Scones
Banana Date Scones

Squirrelly Scones
Adapted from Vive le Vegan!

Makes 6-7

1 cup ground oats
1 cup spelt flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup walnuts, chopped
1/2 cup sunflower seeds
1/3 cup raisins
1/4 cup natural cane sugar
3/4 tsp cinnamon
1/4 tsp sea salt
1 1/2 tbsp ground flax
3/4 cup non dairy milk (I used plain unsweetened soy)
3 tbsp pure maple syrup
1 tsp pure vanilla extract
3 tbsp safflower oil

Preheat oven to 350F. In a large bowl, combine all the dry ingredients except the flax meal, sifting in the flour, baking powder and baking soda. In another bowl, combine the flax meal with the non dairy milk and stir. Add the maple syrup, vanilla, and oil and stir. Add the wet mixture to the dry mixture and mix until well combined. The mixture may be a little loose at first, but will thicken as the flour and oats absorb the liquid. Let it rest for a minute, then drop large spoonfuls of the mixture (roughly 1/2 cup each) onto a baking sheet lined with parchment paper. Bake for 20-24 minutes, until golden and a toothpick inserted in center comes out clean. Remove from oven, then transfer to a cooling rack.


Hannah said...

With an adorable name like that, I'm already quite smitten with this recipe! Love all the great flavorful and textural components here, much more exciting than your average scone.

Joanne said...

Wow! I love how nutritionally dense these are!

Johanna GGG said...

cute name - is that because they are full of things squirrels eat? Sounds like they are full of the things I love

Anonymous said...

Your scone muffins, scuffins sound delicious. Will have to try them. Glad to here that you are enjoying your praticum.

Emily S. said...

I made these this morning. They are delicious! I replaced the 1/2 cup sunflower seeds with 1/4 cup sesame seeds and 1/4 cup sunflower seeds. I also used coconut oil instead of safflower oil. Thanks for the recipe.

Xiaolu @ 6 Bittersweets said...

Such a cute name hehe. I happen to love different flavors and textures from various grains so this is right up my alley.

Anna said...

Made a batch this morning (with a ton of changes, of course!) and they were great. And I like the term "scuffins" because that's exactly what these are.