This recipe comes from the vegan cookbook OATrageous Oatmeal by Kathy Hester (see our Vegan/Vegetarian Editor Teresa Bergen’s review).

These scones are only slightly sweet so they are just as great with a soup or salad as they are as a delicious breakfast. If you’d like them sweeter, make a glaze by adding a few drops of maple syrup to 1⁄4 cup (60 g) powdered sugar.

Makes 12 scones (* soy-free, oil-free option, ** gluten-free option)

Dry Ingredients

11⁄2 cups (198 g) whole wheat pastry our (**use a gluten-free baking mix)

3⁄4 cup (72 g) rolled oats

1⁄4 cup (60 g) coconut sugar or brown sugar

1 tablespoon (15 g) baking powder

1 teaspoon cinnamon

1⁄4 teaspoon nutmeg

1⁄2 teaspoon salt

Wet Ingredients

1⁄2 cup (123 g) butternut squash purée (you can use canned pumpkin in place of the butternut squash)

2 tablespoons (14 g) ground flax-seed mixed with 4 tablespoons (60 ml) warm water

1⁄4 cup (60 ml) nondairy milk

1⁄4 cup (60 ml) maple syrup

1 teaspoon maple extract

1⁄2 cup (55 g) chopped walnuts

Preheat the oven to 350°F (176°C) and oil a large cookie sheet (or line with parchment).

Mix the dry ingredients in a large mixing bowl. Mix the wet ingredients in a smaller bowl.

Right before baking, add the wet ingredients into the dry ones and mix until thoroughly combined, then mix in the walnuts.

Scoop out the batter to the middle of your prepared cookie sheet and pat it into a big circle about 3⁄4-inch thick. Using a chef ’s knife, score into 12 triangles by cutting halfway through the dough.

Bake for 25 to 30 minutes until golden brown.