Almond-Oat Scones

Mix up breakfast a bit, instead of plain old toast try these delicious scones instead!

1 1/2 C unbleached flower
1 tsp baking powder
1/4 tsp salt
1 1/3 C quick oats
3 Tbsp brown sugar
1/2 C canola oil
5 Tbsp silvered almonds
1/2 C coconut
1/2 C soy milk

Preheat oven to 375° and coat a large baking sheet with nonstick cooking spray. Sift unbleached flour, baking powder and salt into a mixing bowl. Mix quick oats and brown sugar into the sifted dry ingredients. Add oil to dry ingredients and toss with a fork until texture resembles coarse crumbs. Stir in the almonds and coconuts. Add 1/2 cup of soy milk, stirring to combine and moisten all the flour. Knead a few times to combine the ingredients thoroughly (avoid over kneading or the dough will have a tough texture). Drop by spoonfuls onto greased cookie sheet and flatten with a fork. Bake for 12 to 15 minutes or until golden.

Servings: 6

Submitted by Talea Kyle

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