Aug 082014

Bread Basket

These taste exactly like the scones I used to make before we gave up gluten. They are perhaps, one of the best recipes in my collection. You can prepare them with 1/3-cup of egg whites instead of 2-whole eggs if you are watching your cholesterol. In that case, reduce the cholesterol to 0mg and the calories to 200.

When you get tired of plain Oatmeal Scones, try some of the variations. They are especially tasty for snacks. Or you could go the British route and serve them with a pot of hot, freshly brewed tea. Perfect for girls tea parties, don’t forget the fancy hats.

Oatmeal Scones


  • 3/4 cup rolled oats
  • 1/2 cup rice flour
  • 1/4 cup cornstarch
  • 2 tablespoons instant mashed potato flakes
  • 2 tablespoons brown sugar
  • 1/4 to 1/2  teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 cup dairy-free margarine or butter flavored shortening
  • 1/4 cup soymilk or other milk of your choice
  • 2 eggs


First find an 8-inch round cake pan. If you all you have is 9-inch pans, then go ahead and use one. I use an 8-inch round pan and it makes these scones the perfect, traditional size. A 9-inch pan will make them a little wider and flatter, but they will still be pretty and still taste good.  Coat the pan with no-stick vegetable oil spray or rub it generously with solid shortening.

In a large bowl combine the rolled oats, rice flour, cornstarch, mashed potato flakes, brown sugar, salt and baking powder. Mix it together with your hands or a fork so the leavening and salt are evenly distributed. Add the margarine. Still using your hands, or a large fork if you must, mash the margarine or shortening into the dry ingredients until the mixture is crumbly.

Add the soymilk and eggs to the bowl. Stir with a fork until you have a thick batter. Scrape the batter into your prepared pan. Spread the batter evenly. If desired sprinkle a spoonful of sugar or sesame seeds over the top of the batter.

Bake at 400° for 20 to 25 minutes, or until risen, brown and crusty. Remove from the oven. Allow the pan to cool for about 5 minutes. Turn the scone-cake out of the pan and onto a serving plate. Flip it over, so the pretty side is up. Cut into 6 wedges. Serve while still warm from the oven. Makes 6 scones. Serve with margarine or jam or dairy-free cream cheese or spread with dairy-free sour cream.

This is the perfect hot bread to go with scrambled eggs and bacon or omelets. Served with a frosty glass of soymilk, scones make an excellent after-school snack.

Assuming 6-servings; prepared with 1/4-teaspoon salt, margarine and soymilk.

Per Serving: 218 Calories; 10g Fat (42.8% calories from fat); 5g Protein; 26g Carbohydrate; 2g Dietary Fiber; 71mg Cholesterol; 369mg Sodium.

Calories By Percentage: 43% Fat; 48% Carbohydrate; 9% Protein.

Exchanges: 1-1/2 Grain(Starch); 1/2 Lean Meat; 2 Fat

 Rolled Oats 1948

Raisin Scones

This is an easy and traditional variation to oatmeal scones. Measure 1/3-cup of raisins and soak them in warm water to cover for about 5 minutes. Drain very well. Prepare the scones as directed. Stir the raisins into the dry ingredients right before adding the milk. Continue as directed above.

Carrot Scones

Shred a medium-sized carrot and add to the batter along with the milk. Continue as directed. If desired also add 1/4 to 1/2 teaspoon cinnamon.

Apple Cinnamon Scones

Chop 1/2 a large or 1 small apple into small pieces. Or you can shred it like a carrot if that’s easier. Don’t worry about the peel, it adds color contrast and fiber. Add the apple to the scone batter along with the milk. Also add 1-teaspoon cinnamon. Continue as directed.

Orange Cranberry Scones

You need a fresh orange for these. Grate some of the orange peel into the flour mixture, being sure not to get too much of the white part which is bitter. Squeeze the orange and use it’s juice for all or part of the soymilk called for in the recipe. Add 1/3-cup dried cranberries.

Lemon Scones

You need a fresh lemon for these. Grate some of the lemon peel into the flour mixture, avoiding the pith (the white part) because it’s bitter. Squeeze the lemon and use the juice for all or part of the soymilk called for in the recipe. Use white or brown sugar, as desired, but increase it to 1/3-cup. If desired you may add 1-tablespoon of poppy seeds too. Bake as directed.

If you don’t have a fresh lemon, then use bottled lemon juice for all or part of the soymilk and if you have any dried lemon peel add 1-teaspoon to the scone batter, or simply leave it out altogether. The peel gives a stronger lemon flavor, but it’s not necessary to the structure of the recipe.

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