Spelt Oat Scones
Oct 18, 2011
Recipe by: My mama Tweaked by: Me
These vegetarian and dairy free scones are great for breakfast or as a snack, with a thick spread of fresh Almond Butter or Açai-Blackberry Chia Jam. Enjoy them fresh and warm out of the oven!
Ingredients:
2/3 cup virgin coconut oil, room temp
1/3 cup almond milk
1 free-range, organic egg (vegans; ground flaxseeds + water = gel a.k.a egg substitute)
1 ¾ cups whole grain rolled oats, uncooked
1 ½ cups spelt flour
¼ cup raw, unrefined cane sugar (or Sucanat)
1 tablespoon baking powder (aluminum free)
½ teaspoon unrefined sea salt
½ cup raisins or chopped walnuts (optional)
Directions:
Add coconut oil, almond milk and egg to combined oats, flour, cane sugar, baking powder and sea salt; mix well. Stir in raisins or nuts. Pat mixture out on lightly floured surface to form 12 x 9-inch rectangle. Cut dough into 4x3-inch rectangles; cut each rectangle in half to form triangles. Place on greased cookie sheet. Bake in preheated oven at 425 F for 12 minutes. Serve warm. Makes 24 scones. Enjoy!
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