Vegan oatbran scones
My car knows its own way to Dubai airport. If you were there just before Christmas you might have seen me waiting eagerly at the barrier in arrivals as my family arrived one by one. Now the reverse is true and the more painful farewells have started, including seeing off my younger daughter returning to University in the UK. Having made up her mind to be vegetarian aged seven she tried alternate months of veganism (no dairy or animal products) for a couple of years. This autumn she committed to going fully vegan and waved farewell to some of her favourite things for ever (milk in tea, melting mozzarella on pizza) in line with her principles. Her sister has also adopted a plant-based diet for most of the time. At our Christmas lunch, five out of eighteen people were vegetarian or vegan.
So I’m Mother to two vegans and I’m totally supportive of their choice and the reasons behind it. There’s been a lot of trial and error over the last three years but I’ve enjoyed the journey of learning to cook vegan. As with all our food, I try not to rely on anything processed. I wouldn’t buy cheese slices normally for instance and so commercial vegan cheese slices are equally unappealing. I’d rather not cook twice so am always on the hunt for delicious, healthy recipes that appeal to everyone.
These light, fluffy scones are equally good with a layer of jam (for vegans) or a smear of butter (for the nons). They have a generous amount of oatbran (more on that below). There’s a touch of brown sugar, but not too much, I’m going to try the next batch without it. I used a commercial vegan spread to bake with that’s based on coconut oil (with no palm oil – the baddie when it goes to the environment). If my daughter was here again long-term I’d try making my own vegan butter substitute. The alternative raising agent for the egg is milled flaxseed and water. The scones take moments to make in a food processor and just 12 minutes in a hot oven to bake, so in less than half an hour you can be prising apart warm, crumbly scones with your fingers (and a clear conscience).
Vegan oatbran scones
- 225g organic self-raising flour (plus extra for dusting)
- 30g oatbran (I used Mornflake)
- 40g dark brown sugar
- a pinch of sea salt
- 85g vegan butter substitute
- 1 flax egg (1 tablespoon of milled flax combined with 3 tablespoons of water)
- unsweetened coconut milk (mine was from a carton) – approximately 50 – 75ml
- Weigh out the dry ingredients (flour, oatbran, brown sugar and salt) and put into a food processor. Whizz for 1 second to combine.
- Add the vegan butter and whizz until the mixture resembles fine bread crumbs (this can also be done by hand using the rubbing in method but make sure your butter is very cold).
- Add the flax egg and start to pulse together while pouring the coconut milk in through the lid, a little at a time. Stop when it the ingredients are combined in a soft dough.
- Turn out onto a floured surface and gently pat the dough into a 4cm deep round.
- Dip a straight sided cutter into flour, 5cm diameter and cut out eight rounds close to each other. Do not twist the cutter to achieve the best rise. If you need to re-roll the dough with your fingers, handle as little and as lightly as possible.
- Transfer gently to a floured baking tray and bake in the centre of an oven preheated to 220C (200C fan) for 10-12 minutes. Cool on a wire rack and eat while still slightly warm.
These oatbran scones are based on a traditional farmhouse recipe with oats (which you could also use). I chose oatbran for the flavour, texture and health benefits. Oatbran is one of the richest sources of a soluble fibre called Oat Beta Glucan that has been shown to help reduce low-density liprotein (LDL), aka “bad” cholesterol.
As you know, I scrutinize every ingredient that comes into my kitchen carefully and the oats and oat bran I use are milled by Mornflake in Cheshire, UK. The organic oats are my first choice but the rest of the range is GM free. This independent company has been operating for 350 years (15 generations) and is run by descendents of the very first miller. They are dedicated to sustainability and have set impressive energy and waste reduction goals. Their aim is to return to being 100% sustainable, just like they were in 1675 and as only 0.01% of the ‘waste’ they produce is sent to landfill (with a target of zero) and the installation of the first modern-day windmill in Scotland (which also benefits local homes), they are well on the way.
I’m not a great resolution maker but the start of January does mean getting back on track. Having a good breakfast that gives me slow release energy is one of them. Overnight oats (or Bircher) and porridge are both excellent sources of this and my ‘go-to’ healthy, quick and economical breakfast. Don’t get me started on the topic of breakfast cereal…. or do… are you up for a indepth look at this ‘healthy’ processed food?
Note: This is a sponsored post – I received compensation and products from Mornflake, which got this year off to a great start as they are my first choice for oats and were already in my cupboard. All views remain my own, as always.