5-Ingredient (perfect!) scones, made with oats and coconut flour! They are vegan, gluten-free, nut-free, easy-to-make, and healthy, plus they can be varied in endless ways.
My husband is remarkably tolerant of my petty food complaints (it may also be selective deafness). Chief among my grievances is coffee shop scones. Sorry, but no amount of decorative icing can disguise dress up those tough dough blocks :).
“That’s not a scone,” I invariably grumble.
“Sure, you’re right,” he says.
“Scones should be freshly baked and tender!” I argue, for the 237th time.
“I know,” he says, savoring the final crumbs.
I’m only now realizing that this is his ploy to make me bake some scones. Well played, Kevin.
Also, thanks. Because my recent scone complaints prompted me to develop these
wonderful perfect scones!
First and foremost, these are real scones (albeit by my highly subjective definition); tender, lightly sweet (better for piling on the jam later!), crisp at the edges, and full of toasty oat flavor.
They are also EASY. First, they are made with only 5 ingredients (excluding water and salt). You can vary them with mix-ins or flavors, but the essential recipe is a 5-ingredient affair. Yay!
Need some more tempting specs? Besides being easy and delicious, these scones are:
The gluten free and egg-free aspects of these scones are key to their tenderness. It is easy to overwork the dough with traditional scones; a little bit of over-stirring activates the gluten and the protein in the eggs, resulting in tough dough blocks! Without eggs or gluten, the dough for these scones can endure a serious workout–and still remain perfectly tender!
Here’s how to make them: in a food processor, process 1 and 1/2 cups rolled oats (quick-cooking or old-fashioned) into a fine flour. Pulse in 1/4 cup coconut flour, 3 tablespoons cane sugar,1 and 1/2 teaspoons baking powder and 1/4 teaspoon salt. Easy so far, right?
Now add 3 tablespoons of cold (hard) coconut oil (cut it into a few smaller pieces before adding). Pulse until the mixture resembles slightly damp sand.
Drizzle 1/2 cup ice water evenly over the oat mixture pulse again. Keep pulsing until the mixture just begins to come together into a cohesive dough.
Dough complete! If you like, you can portion off 6 even mounds (flatten to 1-inch thickness) and bake the scones in a rustic style. If you want traditional wedges. turn the dough out onto a cutting board that has been very lightly sprinkled (1 to 2 teaspoons) with coconut flour.
Use your hands to pat the dough into a 6-inch circle about 1-inch thick. Although these scones are perfect, your circle need not be!
Cut dough into 6 even wedges and place on a baking sheet lined with parchment paper. Use a light colored pan if you have one; darker colored pans will brown the bottoms quickly. The parchment paper helps to regulate the browning, but for best results, stick with a light-colored pan.
If you like, sprinkle the tops with a bit more sugar for added sparkle. I am pro-sparkle, myself
Bake in the middle of a preheated, 375F oven for 12 to 16 minutes until golden brown and firm to the touch. Carefully transfer the scones to a wire cooling rack. They are a bit delicate when fresh from the oven, but become more sturdy as they cool.
Hello, real scone.
I hope you love these scones as much as I do! I have tips in the recipe for changing the flavor and incorporating mix-ins like chocolate chips, dried fruit, fresh fruit, and more!
Happy baking, everyone!
Making this recipe? I would love to see it!
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- 1 and ½ cups (120 g) rolled oats (certified GF, as needed)
- ¼ cup (28 g) coconut flour
- 3 tablespoons (45 g) natural cane sugar optional: more for sprinkling on top)
- 1 and ½ teaspoons baking powder
- ¼ teaspoon fine sea salt
- 3 tablespoons (40 g) coconut oil, chilled until solid
- ½ cup (125 mL) ice water
- Preheat the oven to 375F (190C).Lie a large baking sheet with parchment paper.
- Place the oats in a food processor; process into a fine flour. Add the coconut flour, sugar, baking powder and salt; pulse to combine.
- Cut the chilled coconut oil into smaller pieces and add to the processor. Pulse until incorporated and mixture looks like slightly damp sand. Drizzle in the ice water, pulsing until completely combined.
- Turn the dough out onto cutting board very lightly dusted with coconut flour. Pat the dough together and shape into a 6-inch (15 cm) circle about 1-inch (2.5 cm) thick.
- Cut dough into 6 even wedges. Transfer wedges to prepared baking sheet. If desired, sprinkle tops with a bit more sugar
- Bake in the preheated oven for 12 to 16 minutes until golden brown and firm to the touch. Carefully transfer scones to a wire cooling rack. Serve warm or cool completely.
Some Flavor Ideas: Add extracts (e.g., 1 teaspoon vanilla or ¼ teaspoon almond extract), 2 teaspoons finely grated citrus zest (e.g., lemon, lime, orange), or 1 teaspoon ground spices (e.g., ginger, cardamom, cinnamon, or pumpkin pie spice).
Some Stir-In Ideas: ¼ cup (60 mL) miniature semisweet chocolate chips, ½
cup(125 mL) fresh blueberries or raspberries, ⅓ cup (75 mL) chopped dried fruit, ½ cup (125 mL) chopped toasted nuts or seeds.