>1 cup steel cut oats
1 cup soy or almond milk at room temperature
1/2 cup oat flour
1/2 cup whole wheat flour
1/4 cup white flour unbleached
1/2 tsp baking soda
1/2 tsp baking powder
1 Tablespoon sugar (agave can also be used)
1/3 cup dried currants
Cinnamon and sugar ( or stevia) for topping
4 tablespoons smart balance light (or other natural spreads)
Preheat oven to 350 degrees. Place oats in a pie pan and toast them for 20 minutes in the oven stiring often, toasting evenly to prevent burning ( you can toast them in a non-stick pan on top of the stove if you like to). When slightly golden remove them and combine with soy or almond milk in a small bowel. Let stand for 20 minutes,
In a large bowel combine flours, baking soda and sugar baking powder and salt.
Reset oven to 400 degrees, and spray a baking sheet with non-stick conola oil. With a pastry blender cut 4 tablespoons of smart balance buttery spread into the flour until the texture is course and crubled, then stir in soy milk/oat mixture and dried currents (any dried fruit will do).
Flour your hands and scoop up the dough forming into balls. Press the balls of dough directly onto the pan. With a sharp knife score the surface of each and brush each with soy milk and a sprinkle of sugar and cinnamon on top.
Bake 12-15 minutes and cut into wedges. Makes eight scones
Taken and revised for healthy vegan from Bob Red Mill @ www.bobsredmill.com