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.