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VEGAN VITTLES Irish Drop Scones by Crystal Pirri

Traditional Irish scone recipes are laden with milk, butter and eggs. I was determined to have a delicious, satisfying scone without any animal products. In fact, I wanted to go out on a limb and have them be gluten free, sugar free and oil free, too.

Fresh-ground oat flour is one of my favorite indulgences. If you have a high-speed blender, you can blend oats into oat flour in the time it takes you to gather the rest of the ingredients. A food processor or regular blender also will work, just be patient and use a spatula to scrape down the sides to ensure everything is well mixed.

This recipe is not only guilt free but delicious, too. Split them in half and spread each side with your favorite jam for an authentic scone experience.

BITE ME! Butterscotch Oatmeal Cookies by Amy Barnes

• 1 tablespoon vanilla (imitation or real) • ½ teaspoon Fiori di Sicilia* • 1 cup margarine • ¾ cup sugar • 1 generous, loose cup brown sugar • 2 eggs • 1 1/4 cup flour • 1 teaspoon baking soda • ½ teaspoon salt • 1 teaspoon cinnamon • 3 cups old fashioned oats • 16 ounces butterscotch chips • ½ package coconut (optional)


• 3 cups old-fashioned oats (not instant) • 1 teaspoon cinnamon • 2 cups unsweetened applesauce • 1 teaspoon vanilla • 1/2 cup raisins or currants

Preheat oven to 425 degrees. Blend oats in a high-speed blender. The finer the texture, the more authentic the scones will taste. In a mixing bowl, pour in the oat flour and whisk in cinnamon. Make a well in the center, add applesauce and vanilla, and mix together. Dough should be wet enough to be sticky and hold a drop-biscuit shape. If the dough is too dry and crumbly, add a bit more applesauce. Fold in raisins or currants. Drop in dollops the size of a small lemon onto a baking sheet that has been covered with a silicone baking mat or parchment. Bake at 425 degrees for 12 to 15 minutes or until just barely golden brown on the top peaks. These keep well for up to two days, and they will be softer if stored in a sealed container. I often keep them in an open bowl on the counter as everyone who walks through the kitchen wants to swipe one on their way. Yields 10 to 12 scones. Set oven to 375 degrees. Use mixer to beat together vanilla, Fiori di Sicilia, margarine, sugars, and eggs. While that is beating, combine flour, baking soda, salt, and cinnamon in separate bowl using a fork or a balloon whisk. Gradually add combined dry ingredients to wet ingredients. Add slowly to avoid “flour poof.” When well mixed, add oats, butterscotch chips and coconut. Drop by tablespoon onto ungreased cookie sheets. Bake 9 minutes. *Can substitute ½ teaspoon dried orange peel soaked for about 10 minutes in 2 teaspoons vanilla

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Crystal Pirri is an author, coach and oil-free vegan. Her recipes can be found athttps://bit.ly/2v6NQi5. Have a question or request? E-mail Crystal@CrystalsRecipes.com