Thanksgiving at the Moore family orange ranch was amazing, with cousins, uncles, aunts, and grandparents coming from all over to visit: about 30 people in total to feed. Even my parents drove up from San Diego to join us!
We ate lemon-poppyseed scones for breakfast while we prepared the big feast. They came from a mix and were ridiculously easy to prepare – pour in water, drop on a pan, and bake. As I mixed up a canola oil pie crust for three pumpkin pies (the same crust recipe as in Savory Pumpkin-Kidney Bean Freeform Pies), I started thinking about easier-to-prepare scones than the Scones Aplenty recipe I posted a while back. I don’t really like cutting margarine into flour, and scone-making is the only reason I ever buy margarine anyway, since I don’t like it on toast or anything. If I already make a canola oil pie crust, why not canola oil scones?
After spending Thanksgiving on an orange ranch, it’s hard not to come home with about a million oranges (more accurately, three grocery sacks full), so naturally orange zest and juice star in these easy-to-make, really delicious scones.
- 1 cup rolled oats
- 2 1/2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 3/4 cup sugar
- 1/2 cup canola oil
- juice and zest of an orange (about 1/2 cup juice and 1 tablespoon zest)
- 1/4 cup water or nondairy milk
- 1/2 teaspoon vanilla
Preheat oven to 400º F. Grease a cookie sheet and set aside.
Pulse the oats in a food processor until they resemble a coarse flour, but are still recognizable as oats. Put oats in a large mixing bowl and add flour, baking powder, salt, and sugar, and mix well.
Combine canola oil, juice, zest, water/nondairy milk, and vanilla in a small bowl or measuring cup and whisk to incorporate. Pour all at once into dry ingredients and stir until soft dough forms. Knead once or twice to form a ball. Pat the ball out into a circle 1/2 inch thick, and cut into eight wedges.
For mini scones, divide dough ball in half, and pat each half out into a circle 1/2 inch thick, and cut each circle into eight wedges, for a total of 16 mini scones.
Place each wedge onto the greased cookie sheet, and sprinkle each one with large raw cane sugar crystals. Bake at 400º F for 20-25 minutes for regular scones or 15-20 minutes for mini scones, until the tops are golden. Remove from oven, let cool on cookie sheet or wire rack 10 minutes before eating. Transfer remaining scones, if any, to an airtight container. To reheat, split scone in half, toast, and top with your favorite spread.
Makes 8 regular scones or 16 mini scones