Let's start off the way I started the morning:
Heat oven to 350 degrees F
In a large mixing bowl, combine:
1 cup cooked oatmeal
2 tablespoons honey
2 tablespoons canola oil
1 teaspoon vanilla
2/3 cup almond milk
In another mixing bowl, combine:
1 3/4 cups whole grain spelt flour
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
Add the dry ingredients to the wet ingredients, mix until just combined, and add in:
1/2 cup chopped walnuts (or other nuts)
Pat the dough out into an 8 inch square on a well-floured surface, working in a little bit more flour if the dough is really sticky. Using a sharp knife dipped in flour, cut the dough into 16 squares for mini scones (what I did) or 8 rectangles for larger scones.
In a small bowl, combine:
1 egg white (to make a vegan version, omit egg white and use 2-3 tablespoons almond milk)
1 tablespoon almond milk
Brush the scones with this mixture, then sprinkle with:
pearl sugar, coarse sugar, or sucanat
Bake on a parchment or silicon mat-lined baking sheet for 15-20 minutes, depending on how large you made your scones. The scones should spring back when you touch them.
It was super fun, though I'm not the best at it...