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If you like both oats and scones, these oatmeal scones are perfect snacks for you! It’s crunchy, oaty, and full of texture. They are not only vegan but also friendly to people with a gluten-free diet. Have I mentioned it’s delicious without too much sugar as well?
Scones are one of the things I will crave from time to time. A few weeks ago I also find out that I got tons of rolled oats in my cabinet. So, why not make some oatmeal scones? Yes, sometimes the inspiration/motivation is that simple. (Smile)
Features of these oatmeal scones:
- Super crunchy, oatmeal in every bite
- Healthier compared to common butter-packed scones. Eggless & dairy-free
- Vegan, no animal product involved
- Gluten-free, friendly to gluten-sensitive friends
Ingredients You Need
- Rolled oats: Also called jumbo oats in the UK. If you are sensitive to gluten, make sure to use gluten-free oats.
- Oat flour: The reason I use oat flour is simple: Why not more oats? Check the allergen information when buying oat flour if allergic as well.
- Almond flour: I use some almond flour to make it taste more crunchy. You can also use almond meals instead.
- Tapioca starch: I like using tapioca starch in baking because it produces a very good texture along with other flour.
- Salt: Salt is really important in this recipe to bring out more flavour. So don’t omit it!
- Ground cinnamon: Not sure if I should let ground cinnamon be optional or not because the final taste is so much better with it.
- Extra-viring coconut oil: If you know me, you know I love extra-virgin coconut oil. You can use refined coconut oil as well if you’re not a big fan of coconut.
- Coconut sugar: I absolutely love the unique sweetness of coconut sugar. But you can also use light brown sugar if you don’t have coconut sugar.
- Maple syrup: Here we’re going to use some maple syrup as well to give out the beautiful smooth sweet taste.
Optional Ingredients for Toppings
If you want the scones to look a little fancier (like the ones in the picture), then you need another 2 extra ingredients.
- Dark chocolate: I like to use 70% dark chocolate for its bittersweet taste. You can use any vegan dark chocolate to your liking.
- Coarse sea salt: You can also use fleur de sel if you like.
How to Make Vegan Oatmeal Scones
- First, preheat the oven to 175°C / 350°F. Lined a baking sheet with a baking mat or baking paper.
- Add rolled oats, oat flour, almond flour, tapioca starch, salt, and ground cinnamon to a mixing bowl. Use a fork to mix them all together evenly.
- In another small bowl, mix coconut oil, coconut sugar, and maple syrup together.
- Pour the oil mixture into the flour mixture. Use the fork to combine all together until no flour can be seen. The whole mixture should be like a slightly wet dough.
- Place the dough on a baking sheet. Shape the dough into a flat round disk, about 2 cm (0.8 inches) thick.
- Use a sharp knife to cut dough into 6 equal portions, like how you cut pizza.
- Bake them in the oven at 175°C / 350°F for 18~20 minutes until it’s dry to the touch and your kitchen should smell amazing.
- Transfer the scones along with the baking sheet onto a wire rack to cool down completely.
- Melt the chocolate by using a microwave (30 seconds for 1-2 times) or double boiler.
- Once the scones are cool, dip each one in the melted dark chocolate and sprinkle the salt on top. Can enjoy them directly or wait for a while to let the chocolate set.
How to Store Vegan Oatmeal Scones
Store the scones in an air-tight container. They should last 3-5 days at room temperature or 5-7 days in the fridge.
Questions You Might Have
I don’t have rolled oats, can I use instant oats (quick cooking oats)?
The main difference between rolled oats and instant oats is the texture. I personally haven’t tried it with instant oats yet, but I think it will slightly change the overall texture. So technically the answer is YES, but just be aware of the differences.
Are there other substitutions for extra-virgin coconut oil?
You can use refined coconut oil instead of extra-virgin coconut oil. Another possible option is vegan butter but the final taste will be a bit different.
What kind of sugar can I use?
Here I’m using coconut sugar because it’s one of my favourite sweeteners. You can also use organic cane sugar or light brown sugar instead if you don’t have coconut sugar.
Final Words
These oatmeal scones are really lovely snacks/breakfast options, especially when they are dipped with some dark chocolate, which makes almost everything better, right? They are not very sweet and have a crunchy texture that is perfect to serve with a cup of tea or coffee to enjoy in the morning or afternoon.
I hope you will like them as much as I do. If you have any questions or thoughts, welcome to let me know by leaving a comment down below.
More Vegan Breakfast Recipes:
- Easy Vegan Orange Chocolate Pancakes (Gluten-free)
- Vegan Mixed Berry Crumble Bars (Gluten-free)
- Apple Pie Smoothie Bowl (5 ingredients)
Vegan Oatmeal Scones (Gluten-free)
Ingredients
Scones
- 90 g rolled oats, (jumbo oats) 1 cup
- 90 g oat flour
- 20 g almond flour, a scant 1/4 cup
- 30 g tapioca starch, ~4 Tbsp
- 1/4 tsp salt
- 1/8 tsp ground cinnamon
- 72 g extra-virgin coconut oil, soft, 1/4 cup + 2 Tbsp
- 6 Tbsp coconut sugar
- 2 Tbsp maple syrup
Topping
- 40 g dark chocolate, recommend using 50~70% cacao content
- A pinch coarse sea salt, or fleur de sel
Instructions
- Preheat the oven to 175°C / 350°F. Lined a baking sheet with a baking mat or baking paper.
- Add rolled oats, oat flour, almond flour, tapioca starch, salt, and ground cinnamon to a mixing bowl. Use a fork to mix them all together evenly.
- In another small bowl, mix coconut oil, coconut sugar, and maple syrup together.
- Pour the oil mixture into the flour mixture. Use the fork to combine all together until no flour can be seen. The whole mixture should be like a slightly wet dough.
- Place the dough on a baking sheet. Shape the dough into a flat round disk, about 2 cm (0.8 inches) thick.
- Use a sharp knife to cut dough into 6 equal portions, like how you cut pizza.
- Bake them in the oven at 175°C / 350°F for 18~20 minutes until it’s dry to the touch and your kitchen should smell amazing.
- Transfer the scones along with the baking sheet onto a wire rack to cool down completely.
- Melt the chocolate by using a microwave (30 seconds for 1-2 times) or double boiler.
- Once the scones are cool, dip each one in the melted dark chocolate and sprinkle the salt on top. Can enjoy them directly or wait for a while to let the chocolate set.
Notes
- Storage: Store the scones in an air-tight container. They should last 3-5 days at room temperature or 5-7 days in the fridge.
- Measuring note: I always use weight in baking because it’s the most precise way to measure. Hence I highly recommend using scales instead of cups for measurement if there is weight information provided.
