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Doggie Scones

A recipe for Doggie Scones from the cookbook, Barkcuterie! These dog-friendly scones are perfect for pairing with raspberry jam.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 10 Scones
Course: Breakfast
Cuisine: International

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

    Cup of Yum
  1. Preheat the oven to 350°F (175°C; gas mark 4).
  2. In a medium bowl, stir together the flours.
  3. Cut the butter into small pieces and add it to the flour. Continue cutting the butter until a crumb forms.
  4. Add the honey and milk and mix just until the dough comes together.
  5. On a lightly floured surface, roll out the dough to 1/2 inch (12 millimeters) thick.
  6. Cut out shapes with the biscuit cutter and transfer to a baking sheet. Brush the tops with the beaten egg.
  7. Bake until golden, 20 to 25 minutes. Let cool completely.
  8. Store in an airtight container for up to 1 week.