Walnut Oat Scones
2 tablespoons margarine
1 3/4 cup rolled oats
3/4 all-purpose white flour
3/4 cup whole-wheat pastry flour
3/4 cup sugar
1tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts
Ener-G Egg Replacer for 1 egg (I use ENER-G)
1/2 cup sour soy milk (add 1 teaspoon vinegar)
2tablespoon canola oil
Preheat oven to 425F; spray cookie sheet with nonstick cooking spray.
Combine dry ingredients and walnuts in a large bowl. Melt margarine and combine in a small bowl with Ener-G Egg Replacer, soymilk, and oil; add to dry ingredients and stir until just mixed.
Turn dough onto lightly floured surface and knead a few times to form into a ball; flatten dough into an 8-in.-diameter circle and cut into eight wedges.
Put wedges on cookie sheet and bake 12 to 15 minutes, until lightly browned. Cool slightly on rack.
These are best eaten right away!