These healthy oat flour scones are naturally gluten-free, and oil-free made with coconut butter or low-fat with banana for a crumbly, subtly-sweet, baked breakfast treat!
Posting more on Instagram Stories is an unwritten goal of mine this year. By more I mean at all. And unwritten because actually including it in the goal list sounded like too much commitment considering my track record with Snapchat. But so far I’ve been
doing pretty well not completely failing at sticking to it. I know it is the sort of thing that once I get in the habit will be no big deal, but making it past that 21-days-of-consistency-to-form-a-habit mark is proving to be a challenge.
I like the impermanent, no-frills nature of IG Stories. But sometimes I get lost in the creative process and forget to whip out the phone and share the fact that I baked muffins. Or I have those days where I just feel like hiding from all things social media in the offline world far away from comments and likes and 15 second videos. It’s not a very practical thing to do as a blogger, but I am sure you know the feeling.
Spontaneous IG story-ing doesn’t often happen when I’m in that kind of mood, even though logically I know it only takes 2 minutes to take a photo, try to think of something clever to write on it, realize I have nothing so use cute emojis to distract from that fact, and post it to my story.
Anywho…that was a lot of rambling to say I’m going to try but I promise nothing. Except oat flour scones, those I can safely promise at this point.
If you follow me on Instagram and saw my stories from the past week or so, you would be expecting to see these scones show up on the blog any day now. Scones trial 1, trial 2, and trial banana all made an appearance there.
Trial one was good, but a little too moist–like a triangular muffin. They needed more crusty crumbly biscuit-vibes.
With a few tweaks, trial two came out of the oven with perfect crusty-golden corners, a crumbly but still moist middle, and a shorter ingredient list actually! Proof that temperature and a few more minutes of baking can make a big difference.
three banana was for my hardcore HCLF fruit-loving friends to find a fat-free fruitier option instead of the coconut butter used in the original recipe. And it turned out even better than I was expecting. They do have a slightly chewier texture and dry out faster, but as long as you eat them while they are warm and freshly baked they are delicious!
Besides the texture, one of my favorite things about these scones is the not-too-sweet taste. Less sugar obviously makes them more morning appropriate too, and it also makes them more topping appropriate. When I say topping I’m thinking peanut butter or vegan butter or (my favorite) JAM! Okay I may be a little bit biased towards fruity, but in my mind any biscuit-like bread just begs for a thick layer of berry jam spread on top. You could stick with strawberry jam to match the berries baked in, or get really crazy and mix things up with blueberry or raspberry jam.
Whatever suits your scone-eating fancy!
These healthy oat flour scones are naturally gluten-free and oil-free made with coconut butter or low-fat with banana for a crumbly, subtly-sweet, baked breakfast treat!
- 2 ½ cups rolled or quick oats
- ¼ cup coconut sugar
- 1 tbsp baking powder
- 1 tsp vanilla extract
- 1 tsp lemon juice
- Pinch of salt (optional)
- 1/3 cup coconut butter (*see notes for a fat-free option)
- 2/3 cup non-dairy milk
- 1/2 cup frozen strawberries
- Optional: coconut butter glaze
- Preheat the oven to 425F.
- In a high speed blender, grind the oats into a fine flour.
- Transfer to a mixing bowl and add the coconut sugar, baking powder, vanilla, salt, and lemon juice. Mix briefly to combine.
- Soften the coconut butter by microwaving for 15-20 seconds. It should be easy to scoop out, not dry and crumbly. Add the coconut butter (or chilled banana). Use your hands to work it in until the texture is crumbly with small pebble-sized pieces.
- Add half of the non-dairy milk. Use your hands to mix/knead the dough. Add the rest of the milk slowly until you have a slightly sticky dough. Do not over work it, knead with fingertips just until combined.
- Add the frozen berries (I pulsed frozen strawberries in a blender for smaller pieces) and mix.
- Shape the dough into a circle at least 1 inch high and about 8 inches in diameter.
- Cut into 6 triangles and transfer to a baking pan lined with parchment paper.
- Bake for approximately 15 minutes at 425F or until golden brown on the edges.
- Remove from the pan, cool briefly, and then enjoy plain or with topping/spread of choice!
*To make them fat-free, replace the coconut butter with 1 medium ripe and chilled banana. You may need to decrease the amount of nondairy milk slightly with this option, start with 1/2 cup and adjust as needed.
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