Hunger, let’s talk about it.
I can put a decent amount of food away, especially if it involves fries, chocolate, or bread. Oh yes, please don’t get between me and my bread basket or cookie! Also, who else here gets a tiny bit unpleasant when your stomach is gnawing away at you, hankering for something to fill the void  your breakfast left behind? Scones to the rescue.
I am a lover of all things breakfast pastry. Cinnamon rolls are the bee’s knees and croissants are my jam, but I often feel that these tasty pastries don’t hang around too long. They leave me rummaging in my desk snack stash 30 minutes later, looking for something to hold me over until the peak of the afternoon, lunch!
I wanted a scone that would hold me over through the morning or sustain through the afternoon, without being too overly sweet. The wedges of crunchy toasted oats combined with fruit and nuts made this the perfect balance between pastry sweet and hearty snack. Trail mix meets breakfast meets clean out the cabinets! The texture of these scones is a little more crunchy and Grape-nutty than usual (don’t let that turn you off, that was the only analogy that popped into my brain at the moment!), but I loved that they had more of a bite and depth to them.
I have an upcoming trip this week and I have a a feeling these scones will be another welcome addition to my carry on.
Sending all my love and thoughts to Boston.
I hope you aren’t weary of breakfast food, more coming your way!
Cranberry Chocolate Chip Steel Cut Oat Scones
Ingredients
- 1 cup steel cut oats (uncooked)
- 1 cup almond milk
- 1/2 cup finely ground oats (I used the food processor to make quick work of this)
- 1/2 cup whole wheat flour
- 1/4 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon agave nectar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup dried cranberries
- 1/4 cup finely chopped pecans
- 1/2 cup semi sweet chocolate chips
- 4 tablespoons applesauce
- cinnamon and brown sugar for topping
Instructions
- Preheat oven to 350 degrees F. Place steel cut oats in a shallow pan and toast for 20 minutes, stirring often to toast evenly. When toasted, combine with almond milk in small bowl and let stand for 20 minutes. Reset oven to 400 F.
- Combine flours, baking soda, agave nectar, baking powder, salt and cranberries in a large bowl. Stir until combined. Add applesauce, pecans, chocolate chips, and almond milk + oat mixture and combine throughly. Mixture will be very wet.
- Transfer mixture to greased cookie sheet, forming dough into a ball and patting into a 3/4 inch circle. Score the dough into 8 slices (like a pie), brush with additional almond milk, and sprinkle with brown sugar and cinnamon.
- Bake for 10-15 minutes, remove from oven and re cut into wedges.
adapted from Bob’s Red Mill
Vegan in the Freezer (@VeganFreezer) says
Wow! That is quite a yummy mixture of ingredients. Love the cranberry for that extra flavor.
The Frosted Vegan says
They are my favorite for adding that burst of flavor!
Erin says
These look delicious! I can’t wait to bake some 🙂
The Frosted Vegan says
Enjoy!! They were definetly one of my favorites!
Lindsay @ VeganYumminess says
YUMMY! “Trail mix meets breakfast meets clean out the cabinets!” made me chuckle. I SO do that. Always trying to find ways to use up what I have in the cabinet. 😉
The Frosted Vegan says
Same here! Glad you enojyed my crazy brain : )
Karis says
Love the idea of a trail mix type of scone. I too love all types of breakfast pastry and wish I could replicate Rocket Baby’s savory scone which is one of the best I’ve had. I have tried and failed…maybe you could tackle that scone project next? 🙂
p.s. I had a funny breakfast conversation this morning that involved you. Chris’ friend says to me “Do you know any vegans?” I say “I know The Frosted Vegan.” To which he replies “Interesting, I haven’t heard of that type before, how is different than other vegans?”
The Frosted Vegan says
Ohh, I like that idea! I haven’t tried that one yet, so I’ll need to do some research : )
Ha, I hope you said “a vegan who loves sweets!”
The Frosted Vegan says
Ohh I’ll have to try it, I haven’t had theirs yet! : )
Ha, I hope you said “they are ones that like sweet treats!”
bakerbynature says
Love me some scones! YES!
The Frosted Vegan says
Same here girl! I was just in Newark, close to you! : )
Sophie33 says
Waw! These vegan filling looking scones look amazing! I am so going to make this tomorrow! Yummmm x
The Frosted Vegan says
Let me know how they turn out for you! : )
Sophie33 says
They turned out really great & were sublime enjoyed with a good cup of cranberry tea! 🙂 xxxx
The Frosted Vegan says
How lovely, thank you! I’m glad you loved them as much as I did : )
Ana Fernandez says
Yummy! They look super feeling! Planning to make this as a snack for a diet plan.
The Frosted Vegan says
Great, enjoy!
sangeeta khanna says
Wow ..such a nice recipe. It could replace my baked oatmeal recipe 🙂
lovely blog.
The Frosted Vegan says
Ah I don’t think so, but thank you so so much!
terri s says
Yummy! Made this today, changing up fresh blueberries for the cranberries and used dark chocolate chips. Huge hit! Thanks for the recipe.
The Frosted Vegan says
So glad it worked for you!
Kells says
i’ve made these a handful of times and they are a huge hit with my family!!! well they never last long in my house so this time i doubled the recipe and baked for 20min on a large baking stone, then cut them into little squares.
double batch is doubley delicious!!!
The Frosted Vegan says
Hooray!! So happy to hear they worked for you multiple times, this made my day : )
Snorkie says
Love these scones. Do you have nutritional information for this recipe?
The Frosted Vegan says
I didn’t offhand, but I entered the ingredients into a calculator quickly and this is what it came up with (so it’s approximate)! I’m guessing saturated fat is high due to the nuts/chocolate. Hope this helps!
Calories 219Calories from Fat 106
% Daily Value*
Total Fat 11.8g18%
Saturated Fat 7.2g36%
Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 315mg13%
Total Carbohydrates 25.8g9%
Dietary Fiber 3.4g14%
Sugars 4.6g
Protein 4.5g