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?
Prep Time15 minutesmins
Cook Time20 minutesmins
Resting20 minutesmins
Total Time55 minutesmins
Course: Breakfast, Snack
Cuisine: vegan, 英式
Keyword: 10 ingredients or less, dairy-free, gluten-free, vegan
40gdark chocolaterecommend using 50~70% cacao content
Apinchcoarse sea saltor 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.