1/2 cup vegan margarine or Crisco
1 1/4 cups whole wheat pastry flour
1/3 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup old fashioned rolled oats
1/3 cup raisins, optional
1/3 cup vanilla or plain soy milk
Preheat oven to 375F. Mix flour, sugar, baking powder, baking soda, salt and cinnamon together in a large bowl. Cut in margarine until mixture becomes uniformly crumbly. Stir in oats and raisins. Add soy milk and mix gently until a soft dough begins to cling together. Turn dough out onto a floured surface and pat it into a 7 inch circle. Cut into 8 wedges and place them on an ungreased baking sheet. Bake 15 to 18 minutes until golden brown and firm when pressed lightly in the center. Makes 8 scones.
Substitute any other dried fruit you wish: cranberries, chopped dates or apricots, blueberries, cherries, dried apples or pears.
Add 1/2 cup chopped nuts of your choice if you wish.
Just before baking, sprinkle scone wedges with granulated sugar for a sweeter taste. You may also increase the brown sugar to 1/2 cup if you wish.
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