From the kitchen
Oat Milk Scones
Studded with dark chocolate chunks and brushed with oat milk for a glossy top, these scones brown deeply thanks to oat milk's natural sugar content.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Oat Milk Edition
Ingredients
- 3/4 cup Oat Milk, plus extra for brushing
- 2.5 cups All-Purpose Flour
- 1/3 cup Granulated Sugar
- 1 tbsp Baking Powder
- 3/4 cup Cold Vegan Butter, cubed
- 1 cup Dark Chocolate Chunks
Method
- Whisk together the flour, sugar, and baking powder in a large bowl.
- Cut the cold vegan butter into the flour mixture until pea-sized crumbs remain.
- Fold in the chocolate chunks, then pour in the oat milk and stir just until a shaggy dough forms.
- Pat into a circle, cut into wedges, and brush the tops with extra oat milk.
- Bake at 400°F (205°C) for 18 to 20 minutes until deeply golden.
Kitchen note
The extra oat milk brushed on top before baking is what gives these their glossy, deeply browned crust; skipping that step leaves them noticeably paler.
Culinary Library
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