Not-So-Squirrely Scones: A Wholesome & Delicious Vegan Scone Recipe Inspired by Dreena Burton
Last night, a familiar comfort enveloped me as I re-read one of my favorite cookbooks, Dreena Burton’s acclaimed Vive le Vegan!. Tucked away within its pages was a recipe I’d inexplicably overlooked countless times: “Squirrely Scones.” It’s truly a mystery why this particular recipe never caught my eye before, especially given our family’s fondness for scones and the fact that all the ingredients are staples in our pantry. This morning, determined to add a little surprise to our breakfast routine, I decided it was finally time to give these intriguing scones a try. The promise of a wholesome, plant-based treat was too good to resist, and I was excited to see how they would turn out with a few personal touches.
Unveiling the Unique Charm of Not-So-Squirrely Scones
From the very first bite, it was clear that these “Not-So-Squirrely Scones” (as I’ve come to call my rendition) were indeed a departure from traditional scones. While Dreena’s original recipe in Vive le Vegan! is undoubtedly fantastic, I found myself needing to make a few clever substitutions based on what I had on hand. For instance, I opted for oat flour made from finely ground rolled oats and used barley flour, which lent a lovely nutty flavor and tender crumb. These tweaks, born out of necessity, actually resulted in a surprisingly delicious outcome that I would happily replicate. If you’re eager to try Dreena’s exact “Squirrely Scones” recipe, a quick online search will lead you right to it; however, my adapted version offers a slightly different, yet equally satisfying, experience.
What truly sets these scones apart is their remarkable texture. Visually, they maintain the classic round shape and a slightly firm, inviting “shell.” But bite into one, and you’re greeted with an interior that is unexpectedly light, airy, and wonderfully crumbly—more akin to a wholesome muffin than a dense scone. The combination of ground oats and barley flour contributes to this unique consistency, making each bite a delightful surprise. The real showstopper, in my opinion, is the generous inclusion of extra dark chocolate chips. Their rich, slightly bitter notes perfectly complement the subtle sweetness of the scone, creating an irresistible flavor contrast. That said, I suspect butterscotch chips would also be a fantastic alternative for those craving a different kind of sweet indulgence, or even a mix of dried fruits and nuts for an even more “squirrely” feel!
Why These Plant-Based Scones Are a Game Changer for Breakfast
Beyond their unique texture and delightful flavor, these Not-So-Squirrely Scones offer a plethora of reasons to become a staple in your kitchen. They embrace a wholesome, plant-based approach, making them an excellent choice for anyone looking to incorporate more nourishing ingredients into their diet without sacrificing taste. The blend of flours, natural sweeteners, and optional add-ins like hemp seeds makes them a nutrient-dense option that will keep you satisfied longer than many traditional baked goods.
Embracing Unique Ingredients: Oats, Barley, and Beyond
The foundation of these scones lies in their thoughtful selection of flours: ground oats and barley flour. Ground oats, whether you use store-bought oat flour or simply blend rolled oats yourself, add a wonderful tenderness and a subtle, naturally sweet flavor. They are also a fantastic source of soluble fiber, which is known for its heart-healthy benefits and ability to promote satiety. Barley flour, a less common but equally impressive ingredient, contributes a delicate nutty taste and a light texture. It’s also rich in fiber, particularly beta-glucans, and boasts a lower glycemic index compared to many common flours. Together, these flours create a scone that feels substantial yet surprisingly light.
The inclusion of granola adds another layer of texture and flavor, bringing a delightful crunch and a hint of extra sweetness. When lightly crushed, it integrates beautifully into the dough, distributing its wholesome goodness throughout. And for those seeking an extra nutritional boost, hemp seeds are a superb addition. These tiny powerhouses are packed with omega-3 and omega-6 fatty acids, protein, and essential minerals. If hemp seeds aren’t readily available, sesame seeds make a perfectly acceptable and delicious substitute, offering their own distinct nutty flavor and health benefits.
The Magic of Flaxseed and Plant-Based Milk
In the realm of vegan baking, ground flaxseed acts as a true hero. When combined with liquid, it forms a gelatinous mixture known as a “flax egg,” which ingeniously replaces traditional eggs, binding the ingredients together and contributing to the scones’ tender crumb. Beyond its functional role, flaxseed is an excellent source of dietary fiber and omega-3 fatty acids, further elevating the nutritional profile of these scones. Paired with almond milk (or your preferred plant-based milk like soy or coconut), it creates a rich, creamy base that helps achieve the perfect moistness.
The choice of coconut oil adds a lovely depth of flavor and contributes to the scone’s structure. When melted or softened, it seamlessly blends into the wet ingredients, providing a healthy fat source. Maple syrup, a natural sweetener, offers a nuanced sweetness that is more complex than refined sugar, complementing the wholesome flours beautifully. And a splash of vanilla extract ties all the flavors together, adding that comforting, familiar aroma that makes any baked good feel special.
Crafting Your Perfect Scone: Tips and Tricks
Making these vegan scones is quite straightforward, but a few tips can ensure your success. Firstly, ensure your oven is properly preheated; a hot oven helps the scones rise quickly, resulting in that desirable light texture. When combining the wet and dry ingredients, mix just until everything is blended. Overmixing can develop the gluten in the barley flour too much, leading to a tougher scone. The dough will initially seem loose, but as the oats absorb the moisture, it becomes much easier to handle. Shaping the dough into mounds rather than perfectly round balls encourages a flatter, scone-like spread while baking, creating that lovely outer shell.
Don’t be afraid to experiment with add-ins! While chocolate chips are a personal favorite, consider adding dried cranberries, blueberries, chopped nuts, or even a pinch of cinnamon or nutmeg for different flavor profiles. These scones are quite versatile and forgiving, making them a joy to bake and customize.
- Cinnamon Oat Scones
- Whipping Cream Scones
- Cream and Berry Scones
- White Chocolate Cranberry Ginger Cream Scones
- Maple Oat Scones
The Not-So-Squirrely Scones Recipe: Your Guide to Wholesome Goodness
Ready to bake a batch of these extraordinary vegan scones yourself? This recipe is a delightful adaptation that prioritizes accessible ingredients and simple steps. It’s designed to bring you a unique breakfast experience that’s both satisfying and surprisingly easy to achieve. Remember, the beauty of baking is in the experimentation, so feel free to adjust to your taste!
Not-So-Squirrely Scones
Anna
Pin Recipe
Ingredients
- 1 cup ground oats or oat flour
- 1 cup barley flour or substitute bread or another flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt plus an extra pinch
- ¼ cup organic sugar
- ¾ cup loose granola, crushed if clumpy crushed lightly if clumped
- 2 tablespoons hemp seeds optional, you could sub sesame
- 1 ½ tablespoons ground flaxseed
- ¾ cup almond milk or soy or coconut
- ¼ cup melted or softened coconut oil or vegetable oil
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ¼ cup extra dark chocolate chips
Instructions
-
Preheat the oven to 350 degrees F (175 C) and line a baking sheet with parchment paper to prevent sticking.
-
In a large mixing bowl, thoroughly combine the dry ingredients: ground oats (or oat flour), barley flour, baking powder, baking soda, salt, organic sugar, granola, and hemp seeds (if using). Whisk well to ensure everything is evenly distributed.
-
In a second, separate bowl, prepare your flax egg by mixing the ground flaxseed with the almond milk. Stir very well and let it sit for a few minutes to thicken slightly.
-
To the flaxseed and milk mixture, stir in the melted or softened coconut oil (or vegetable oil), maple syrup, and vanilla extract until well combined.
-
Pour the wet milk mixture into the dry ingredients. Stir gently until just blended. Avoid overmixing. At this point, the batter may seem a bit loose, but don’t worry. As it sits, the ground oats will absorb the moisture, making the dough much easier to handle and shape. Finally, gently fold in the chocolate chips.
-
Divide the dough into 6 equal portions. Shape each portion into a ball and place them evenly spaced on your prepared baking sheet. Lightly press down the tops of each ball to form flattened mounds; this will help them bake into a scone-like shape.
-
Bake in the preheated oven for 22-25 minutes, or until the edges are lightly golden brown and the scones are firm to the touch. Once baked, remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Notes
Flavor Variations: Instead of chocolate chips, try vegan white chocolate chips, butterscotch chips, or dried fruit like cranberries or chopped apricots. A pinch of cinnamon or nutmeg can also enhance the warmth and aroma.
Storage: These scones are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2-3 days, or frozen for longer enjoyment. Reheat gently in a toaster oven for the best texture.
Serving Suggestions and Pairing Ideas
These Not-So-Squirrely Scones are delightful on their own, but they truly shine when paired with the right accompaniments. For a classic breakfast or brunch, serve them warm with a dollop of vegan whipped cream, a spoonful of your favorite fruit jam, or a drizzle of extra maple syrup. They are also fantastic alongside a fresh fruit salad or a steaming cup of coffee or tea. If you’re looking for a more substantial meal, consider them as a side with a tofu scramble or a savory vegan breakfast sausage. Their wholesome nature makes them a perfect fit for a balanced start to your day or a satisfying afternoon snack.
In conclusion, discovering and adapting Dreena Burton’s “Squirrely Scones” has been a truly rewarding culinary adventure. My “Not-So-Squirrely Scones” offer a delightful twist on a classic, providing a tender, muffin-like texture and a burst of wholesome flavor that caters beautifully to plant-based diets. Whether you’re a seasoned vegan baker or simply curious to try something new, this recipe is a fantastic way to enjoy a unique and nutritious scone. Give them a try, experiment with your favorite add-ins, and prepare to surprise your family (and your taste buds!) with this delightful, easy-to-make treat. Happy baking!