Doggie Scones
A recipe for Doggie Scones from the cookbook, Barkcuterie! These dog-friendly scones are perfect for pairing with raspberry jam.
Servings 10 Scones
Ingredients
- 1 cup (125 grams) self-rising flour
- 1/2 cup (45 grams) oat flour plus more for dusting
- 1/4 cup (60 grams) vegan butter not avocado
- 2 tablespoons honey
- 1/4 cup (60 milliliters) milk
- 1 egg beaten
Instructions
- Preheat the oven to 350°F (175°C; gas mark 4).
- In a medium bowl, stir together the flours.
- Cut the butter into small pieces and add it to the flour. Continue cutting the butter until a crumb forms.
- Add the honey and milk and mix just until the dough comes together.
- On a lightly floured surface, roll out the dough to 1/2 inch (12 millimeters) thick.
- Cut out shapes with the biscuit cutter and transfer to a baking sheet. Brush the tops with the beaten egg.
- Bake until golden, 20 to 25 minutes. Let cool completely.
- Store in an airtight container for up to 1 week.