Coconut Oat Scones

I came across scones on pinterest and it hit me. I NEED to make them! But there’s one problem: I have never tried one. To ensure higher success in terms of texture and taste, I ordered a blueberry scone with lemon glaze fron Starbucks. OH GOD IT WAS WAY TOO SWEET. I did some research on scones and learnt that it can be eaten sweet or savory.

Third try: success!

My scones are not very sweet so you can eat them savory even with this original recipe, just omit the raisins (or not).

The first experimentation

I don’t use butter anymore and my favorite alternative is coconut oil. In every scone recipe, you’re supposed to cut in your cold butter with a pastry knife but 1) I don’t have a pastry knife and 2) my coconut oil is always in liquid state (tropical country oh well). Before making them, I pour my coconut oil in a shallow bowl and put it in the freezer. It will be solid by the time I wanna use it. I then use a spoon to scrap it into my flour mixture. You can do this whichever way you’d like, as long as the coconut oil is in small little chunks/pieces/flakes.

Second problem I faced was the choice of flour. Scones usually use about 2 cups worth of flour. I don’t usually bake with that much flour. So I experimented with oat flour since it’s cheap and is a super healthy alternative. Okay, technically oat flour is not cheap but rolled oats are! Just whizz them in a blender or food processor and tada! You get oat flour. However, using all oat flour makes it dense but it’s still delicious to me! My family and friends who aren’t big fans of oats found them too oaty 😂😂

I adjusted the amounts and switched out some of the oat flour and this gave me awesome scones. They were biscuity on the outside and cakey in the middle. It’s not too sweet but when I bite into the raisins, hmmmm that natural sweetness is on point. I love how yogurt makes it moist and fluffy!

This recipe took me 3 tries though I’m happy with my first and second batch. Okay I have to admit this one has the most amazing texture out of the three. BUT I STILL LOVE ALL THREE HEHE.

Also, thanks so much to everyone who gave me name suggestions for these babies. You guys are so cute 😘 Okay, I think I talked too much.
Drum roll please…

COCONUT OAT SCONES
1 cup oat flour
1/2 cup spelt flour
Pinch of salt
1 tsp baking powder
3 to 4 tbsp raisins or dried cranberries, chocolate chips, etc…
4 tbsp solid coconut oil
1 egg
4 tbsp yogurt (Greek or natural works well)
2 to 3 tbsp honey
In large mixing bowl, combine the first five ingredients and stir until evenly mixed.
Add in coconut oil (see above for details) and “pinch” the flour using your hands until it resembles crumbs. It took me about 2 minutes using hands. (P.s. It was fun!)
In a medium mixing bowl, crack and beat your egg, add in yogurt and honey and whisk until well combined.
Pour the wet ingredients into your flour mixture and gently fold until a dough is formed. It will be very sticky!
Transfer your dough on a flat surface dusted with oat or spelt flour and flour your hands as well to prevent sticking. I discourage using all purpose flour.
Shape it into a ball and gently press it down. The desired thickness is 2 to 3 cm.
I cut mine into 4 wedges. You can do 8 or even leave it whole but baking time will vary.
Place them on a baking tray lined with a baking sheet and bake at 200°C for 16 to 18 minutes until it just starts to turn light golden brown. You don’t want scones to be too brown!
Substitution Notes
Vegan
Sub egg with flax/chia egg which is 1T flax/chia meal + 3T water left to sit for 15 minutes.
Sub yogurt with vegan friendly alternative. I suppose non dairy milk would work but I can’t vouch for that.
Sub honey with pure maple syrup.
Gluten free
Use GF certified rolled oats/oat flour.
Sub spelt with GF all purpose flour.

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