I challenge you to find someone who doesn’t think that scones are delicious. And also blueberries. And lemon. And maple syrup. I should just give you the recipe already, huh? Because I use oat and nut flour in this recipe, these little cuties also happen to be gluten-free!
Good luck not eating these all at once!
- Makes: about 24 smallish scones
- Prep time: 15 minutes
- Cook time: 20 mins
- Cost: ~ $6
- 3 cups oat flour (I grind my own flour from rolled oats, but you can also buy oat flour!)
- 1 cup rolled oats
- 1 cup almond flour (I also make my own almond flour, but again, you can buy it!)
- 5 tsp baking powder
- 1 tsp ground ginger
- 1/4 c maple syrup
- juice from one lemon (about 3 tsp)
- 1 heaping cup of blueberries (I used frozen for this batch, but fresh is amazing if they’re in season!)
- 1 cup canned full fat coconut milk (I love the organic one from Trader Joe’s!)
Preheat the oven to 400 degrees.
Combine the flours, baking powder and ground ginger in a big mixing bowl. Add the rolled oats and stir with a fork. Fold in the blueberries. Pour the maple syrup in the middle of the bowl, followed by the coconut milk and fold to combine. The dough should stick together but not be so sticky that it is all over your hands. If it’s too dry, add more coconut milk (by the teaspoon), if it’s too sticky, add more flour (by the tablespoon).
Flour a cutting board and break the dough into large fist-sized balls. Press each ball into a flattened circle, about ½” thick and using a knife, cut it into six little scones. Oil a baking sheet (I use coconut oil) and transfer the scones onto the baking sheet.
Bake for 15 minutes. At 15 minutes, mine needed a little bit more time, but I switched the racks they were on in the oven, gave them another 5 and they were all ready.
Serve warm plain or with jam and/or vegan butter, or just plain. The best part about these scones is that they’re REALLY easy to freeze and pop them into the toaster oven for your next tea party!
Custom cutting board by: Desert Ember Creations