Oatmeal Cookie Scones

I’ve been eating oats like they’re going out of style.

Oatmeal cookie scones

So basically, on this detox, I can’t eat gluten or dairy or sugar. Which would be totally cool if I wasn’t craving scones all the time. (And pancakes, duh. But that’s a given.) Hello, heavenly combination of flour, butter and/or heavy cream and sugar. Ughhhh.

Oatmeal cookie scones

But on a Sunday afternoon when I felt like I was about to climb a wall without a carb fix, I remembered this technique on one of my favorite vegan blogs, Oh She Glows, where Angela freezes coconut oil, which acts like cold butter, which she cuts into biscuits. And voila, vegan biscuits!

Oatmeal cookie scones

I stole her technique. I was desperate. I melted some coconut oil, froze it, and then smashed it into my oat-y mixture of oat flour, oats, and…a little bit of whole wheat flour. I had to. There was no gluten and the oats just weren’t sticking together.

Yes. I cheated.

:(

Oatmeal cookie scones

But really, you’ll see how LITTLE flour I used (and I only ate 2!) and you’ll be like pshh whatEVER. Plus, I have a much juicier cheating story to tell you, but that will have to wait.

Oatmeal cookie scones

 

Sorry these aren’t pancakes. They’re still oat-y and slightly crumbly and just barely coconut-kissed. Like an oatmeal cookie, but thicker and with a more substantial chew. If you like oats, these are the oat-y baked goods of your dreams. I imagine they’d be slightly more cookie-like with chocolate chips, but hel-lo, I can’t eat those! Who do you think I am?

Notes

Tips: If your coconut oil is rock solid from being stored in the fridge (like mine was), try putting the container (only if it’s glass/oven safe!) in the oven while its preheating for 5-7 minutes. Once it’s liquid, measure out 3 tablespoons and pour it onto a sheet of wax paper lining a loaf pan or some other container with a small surface area (to keep it from spreading too thin), then freeze for 10-20 minutes until solid. If your coconut oil is already room temperature and spreadable, you can just spread away on a sheet of wax paper (about 1/2″ thick) and freeze for 5-10 minutes.

Oatmeal Cookie Scones

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 8 scones

Serving Size: 1 scone

Calories per serving: 135

Chewy, hearty oatmeal scones are naturally sweetened and butter-free. Heavenly straight out of the oven.

Ingredients

  • 3 tablespoons coconut oil, preferably room temperature

  • 1/4 cup milk
  • 1 tablespoon chia seeds
  • 1/2 teaspoon vanilla
  • 3 tablespoons maple syrup

  • 3/4 cup oat flour (or 3/4 rolled oats, ground into a powdery consistency)
  • 1/2 cup rolled oats
  • 1/4 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon

Instructions

Preheat oven to 400 degrees F. Prepare coconut oil by spreading in a 1/2-inch layer on a sheet of wax paper and freezing for 10 minutes (see notes if oil is solid), until solid.

Combine chia seeds with milk, vanilla and maple syrup and let stand for 5 minutes. Whisk dry ingredients together. Remove frozen coconut oil and use a knife to shatter into small pieces (imagine you’re cutting really hard butter into pie dough). Stir into the dry ingredients. Add chia mixture to dry ingredients and stir to combine. Dough will be crumbly and on the dry side, but keep incorporating all the dry bits with your fingers until you have a doughy mass. You can add a tablespoon or so of milk if dough is still cracking.

Roll the dough into a circle about 1.5? thick and 6-7? in diameter (I did this on the cookie sheet). Cut into 8 triangles. Spread over cookie sheet and bake for 12-14 minutes or until lightly browned and slightly resistant to the touch. Cool for five minutes and scarf down with jam, honey, almond butter, maple syrup, peanut butter, etc.

Notes

These scones are absolutely the BEST the day they are made. Fresh out of the oven, in fact. They will keep, not as well, in a sealed, refrigerated container for a day or two. Reheat before eating for best results.

http://www.thepancakeprincess.com/2013/02/08/oatmeal-cookie-scones/

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53 thoughts on “Oatmeal Cookie Scones

  1. Pingback: Oat Flour Banana Chocolate Chip Cake | The Pancake Princess

  2. Eden

    Hi there! My husband & I have just recently decided to become vegans & I’ve been searching the internet for good vegan recipes. I am eating one right now & it is so so delicious!
    I did make a couple slight changes, but it is only because I am a coconut fanatic & “lightly kissed” is usually not enough for me. I want to be slapped in the face with coconut. :)
    I didn’t go quite that far, but for the milk I used coconut milk from a carton & I added about a handful of shredded coconut to the mix. I heart them. I will be making these a lot!

    May I share these on my blog with a link back to yours?

    Reply
    1. erika Post author

      Eden, I’m so glad you liked the scones! Adding the coconut milk + shredded coconut sounds fantastic–I might try that the next time I make these :) Definitely feel free to share on your blog! :)

      Reply
  3. Christina

    Ohmygoodness! This is the scone recipe I’ve been looking for!!! Butter free. Made with oats and whole wheat flour. And naturally sweetened! Is it too soon to say I love you for making this? I’ll be baking these up in the very near future. Thank you!

    Reply
    1. erika Post author

      Aww thanks girl! You’re so sweet, glad this is up your alley. Because there’s definitely a kind of healthy taste to them, but I think its good if you embrace it! Let me know how you like them! :)

      Reply
  4. kara

    These look awesome. I’ve been on a scone kick for a while now, so having a healthier recipe to try is nice. Plus I love oats in anything!!

    Reply
    1. Erika

      I’m so glad you can relate! Giving up sugar wasn’t so hard after awhile, but GLUTEN! Sometimes a girl just has to have a piece of bread! Thanks for stopping by :)

      Reply
  5. Leah

    OMG, cutting in cold/frozen coconut oil may be the greatest tip I’ve heard. I really need to remember that for the future! Thanks for sharing!

    These scones, especially with the dripping jam, look soooo good. I don’t even blame you for your miniscule cheat – I know how hard it is and you’re right, the amount of flour you used is nothing!

    Reply
    1. erika Post author

      So glad it’s helpful to you! Now that I think about it, it is perfect for you since coconut is so paleo-friendly! Haha thanks so much for supporting my little cheat :)

      Reply
  6. The Wimpy Vegetarian

    No gluten, dairy or sugar? You rock. I don’t think I can get past one day. Although I’m trying with sugar. One step at a time. I love these scones, and have been looking for oat recipes lately. I’ve added these to my must try list!

    Reply
    1. erika Post author

      Thanks for the encouragement, lady :) I’m sure you could totally do it! Although sugar is definitely the most important thing to cut out, so good for you! Let me know if you try these out, I’d love to hear from you :)

      Reply
  7. Nancy @ gottagetbaked

    Wow, I’m in awe of your ingenuity. Way to get that fix, girl! These look fabulous and i love how you’ve described them. I love oatmeal cookies so I’d gladly eat them in a thick, chewy, coconut-kissed (love that!) scone form. Gorgeous photos as always, Erika.

    Reply
  8. Roxana | Roxana's Home Baking

    I love baking with coconut oil but never thought of using it completely instead of butter and definitely didn’t know the freezing tip. Thanks for sharing. One of these scones would be perfect with my coffee right now.
    Thank you also for the lovely comment left on my guest post on Aimee’s blog

    Reply
    1. erika Post author

      Roxana! Thanks so much for stopping by–I’ve been a fan of yours for so long! Your Greek salad rolls have been on my to-make list for far too long–I need to just make them! Glad you liked the tip about coconut oil–Angela is such a genius :)

      Reply
  9. Brandi

    These look delicious Erika and so pretty too!! And vegan!! Perfect! I need to make these for sure! I’m with you, I could eat oats all day long…they are so healthy and so easy on my tummy! :)

    Reply
    1. erika Post author

      Thanks Kenley! That’s so great–I’m finding that oats are such a great ingredient in the kitchen, especially as a flour substitute!

      Reply
    1. erika Post author

      Thanks Alex, I really appreciate it! And I am SO obsessed with oatmeal–how do you eat yours? I love pb + bananas in it, or just plain with salt…

      Reply

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