My puppy knows when I’m about to make these scones. During the summer after college when I moved back home, Monkey and I spent every crisp San Francisco morning together in my parent’s kitchen. I had a long list of dog-eared (pun) recipes to try after 4 years of campus life. Despite the length of this list, or booklet, as it is more aptly described, this recipe was a weekly staple.
For this recipe we have used chia seeds as a stand-in for a large portion of the oil and vegan butter. Native to Mexico and parts of South America, chia seeds were a staple of the Ancient Aztec diet. They are virtually flavorless but when combined with liquid, form a gelatinous substance that works perfectly as a binder in baking.
They are packed with plant protein, fiber, manganese, and omega-3’s – all of which keep you fuller longer. They also add crunch and texture when used in baking which requires you to chew slower, aiding in digestion. If you are a vegan, these little seeds provide countless nutritional benefits for which you might otherwise be deficient.
Many batches were tested and tweaked in order to yield this very recipe that we are about to share with you. Not only are they free of gluten, dairy, and refined sugars, they are insanely light, textured, and flavorful. The tart flavor from the lemon zest and the sweetness of the blueberries combined with the earthy, crunchy oats Â makes for, in our humble opinion, the perfect breakfast scone.
You may use whatever fruits and/or nuts you have on hand – just make sure to dice them. When I am low on fresh blueberries or pears, dried raisins and currants work beautifully. Sprinkle in some chopped pistachios and almonds as well!
Make these at the beginning of the week, a Sunday family breakfast, or for the queen when she comes to visit for some tea.
- 1/2 cup almond milk
- juice and zest from one lemon
- 4 tbsp ground chia seeds + 10 tbsp boiling water
- 1 1/3 c thick-cut rolled oats (not instant or steel-cut)
- 1 c brown rice flour
- 1/3 c natural cane or coconut sugar
- 1/2 c almond flour
- 1/3 c quinoa flour
- 6 tbsp ground flaxseed
- 1 tbs baking powder
- 1/2 tsp salt
- 4 tbsp Earth Balance Vegan Butter Spread
- 1 flax egg ( 3 tbsp flax seed mixed well with 6 tbsp warm water)
- 1 c currants (or any dried or fresh fruit you like)
Preheat your oven to 400F and lightly oil 2 baking sheets. In a small bowl, whisk together the almond milk and lemon juice and zest.
In a separate small bowl, whisk together the ground chia seeds and boiling water. Let sit for a few minutes while it binds and stir once more. Set aside. In a large bowl, whisk together the oats, brown rice flour, sugar, almond flour, quinoa flour, flaxseed, baking powder, and salt. Add the vegan butter and work into the flours using a fork or your hands until mixture is crumbly.