Chewy, hearty oatmeal scones are naturally sweetened and butter-free. Heavenly straight out of the oven.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Servings: 8scones
Calories: 135kcal
Ingredients
3tablespoonscoconut oilpreferably room temperature
1/4cupmilk
1tablespoonchia seeds
1/2teaspoonvanilla
3tablespoonsmaple syrup
3/4cupoat flouror 3/4 rolled oats, ground into a powdery consistency
1/2cuprolled oats
1/4cupwhole wheat flour
2teaspoonsbaking powder
1/4teaspoonsalt
1/2teaspooncinnamon
Instructions
Preheat oven to 400 degrees F. Prepare coconut oil by spreading in a 1/2? 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.