The only way to combat the seasonal blues associated with early sunsets and frigid winds, aside from excessive sweater layering, is treat therapy of course. I made these warm, spiced scones to entice myself out of bed one cold morning. Made vegan with coconut butter and almond milk, they are not too dense or too sweet, and perfect with some jam and a morning coffee.

{ Bon Appétiting, Katie }

Makes 8 scones

1 2/3 c whole wheat flour [I used part rye flour]

1/3 c old fashion rolled oats

3 tsp baking powder

1/4 tsp cardamom [or 5 pods ground with mortar and pestle]

1/4 tsp salt

5 TBS coconut oil [butter works too]

2 TBS honey

1/2 c almond milk 

1 tsp cider vinegar

1 TBS honey

Pre heat oven to 400º F

1. Start by combining almond milk, vinegar, and honey. The vinegar will help thicken the milk, the honey will well…sweeten it. 

2. Sift flour, baking powder, and salt and combine with oats in a medium sized bowl. Work the coconut oil into the dry mixture with your hands until it has the consistency of bread crumbs. Stir in the honey with a fork. 

3. Creating a well, pour half the almond milk and incorporate with the dry mixture using your hands. Avoid over mixing, the dough should not be sticky. Add more milk only if it seems dry.

4. Using your hands, flatten and shape the dough on a floured surface to 1” thickness and cut into triangles. My scone shaping strategy was to shape into a square, cut into four smaller squares, and then diagonally into triangles.

 5. Place scones on an oiled baking sheet and brush with the remaining almond milk. Bake for 15 mins until the bottoms are brown and the kitchen is filled with the smells cardamom and deliciousness.


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