Coconut Oat Scones Recipes

COCONUT SCONE COOKIES

Steps:

• Preheat the oven to 350°F. Line a large baking sheet with parchment. Combine the flour, baking powder, salt, and sugar in a medium-size mixing bowl. Stir with a fork to combine.
• Grate the cold butter and add the butter shreds to the flour mixture. Use a fork to mix the butter into the flour until it's evenly dispersed and approximately pea-sized.
• Stir together 1/3 cup coconut cream, vanilla, and coconut extracts. Add the liquids and stir until a loose, dry dough forms. Add additional cream, only if needed. Gently fold in the coconut.
• Use a medium scoop to portion 12-18 balls of dough onto a lined baking sheet. Press the cookies together with your hands, if the dough is crumbling. Bake for 18-20 minutes and remove from the oven when very barely browned on the bottom, taking care not to brown the tops of the cookies.
• Transfer the cookies to a wire rack. While the cookies cool, combine the powdered sugar, milk, and coconut extract in a small bowl. Whisk until smooth. Add more cream or milk, just a few drops at a time, as needed to thin the glaze.
• Drizzle the glaze over the cooled cookies and immediately sprinkle with coconut. Store in an airtight container. Enjoy!

LIME AND COCONUT SCONES

Steps:

• Preheat the oven to 200C/400F and line a baking tray with grease proof paper.
• Place flour, sugar, baking powder, salt, coconut and lime zest into a large bowl and stir together briefly.
• Add in the cubes of butter and then rub between your fingers until you have a mixture which resembles coarse breadcrumbs. Some larger, pea sized lumps are fine as well.
• Add in the eggs, lime juice and 2tbsp of milk and mix with a wooden spoon until the dough starts to stick together. You may need an extra tablespoon of milk.
• Dough should hold together, but be crumbly. You don't want an entirely smooth and sticky dough.
• Tip onto your prepared baking tray and pat into a circle as big as you need to make it 1/2 inch thick. (Mine was around 7 inches across).
• Use a long knife, or pizza cutter to cut the dough into 8 triangles. I use a pizza cutter as it's super easy to run through the dough! Separate the scones and leave 2 inches between each scone.
• Place in the oven for 10-12 minutes, until risen and lightly golden on the edges. Scones will also be firm to the touch, but spring back when you press.
• Leave to cool completely before making the glaze. Mix icing sugar and lime juice together in a small bowl and then add in the desiccated coconut, stirring until you have a thick, but runny enough mixture to spoon over the scones.
• Spoon/drizzle glaze over each scone and then serve. Lime and Coconut Scones will keep in an airtight container, at room temperature for 4 days.

THE BEST OATMEAL SCONES

Steps:

• 1. Heat oven to 375 F. Spread oats on a baking sheet. Bake in preheated oven 9-10 minutes, until oats are lightly browned. Cool completely. Increase oven heat to 450 F.
• 2. In a food processor, pulse flour, coconut sugar, baking powder, and salt until combined. Pulse in cold butter until mixture looks like coarse cornmeal. Place mixture in a large bowl and set aside.
• 3. In a small bowl, whisk milk, cream, and eggs until smooth. Set aside two tablespoons for brushing scones.
• 4. Stir cooled oats, cinnamon, and raisins into flour mixture. Pour milk mixture over top and gently stir with a rubber spatula until just combined. Gently knead with hands until mixture forms a ball. Divide dough in half and shape one half into a 7-in round. With a sharp knife, cut round into eighths. Place each wedge on parchment paper lined baking sheets, spacing 2 in apart. Repeat with remaining half of dough. Brush each wedge with reserved milk mixture. Bake in preheated oven 12 minutes or until golden brown. Cool on baking sheet 5 minutes before transferring to a wire cooling rack. Serve warm.
• Yield: 16 scones.
• Store in an airtight container at room temperature up to 2 days.

STRAWBERRY OAT FLOUR SCONES

Steps:

• Preheat the oven to 425F.
• In a high speed blender, grind the oats into a fine flour.
• Transfer to a mixing bowl and add the coconut sugar, baking powder, vanilla, salt, and lemon juice. Mix briefly to combine.
• Soften the coconut butter by microwaving for 15-20 seconds. It should be easy to scoop out, not dry and crumbly. Add the coconut butter (or chilled banana). Use your hands to work it in until the texture is crumbly with small pebble-sized pieces.
• Add half of the non-dairy milk. Use your hands to mix/knead the dough. Add the rest of the milk slowly until you have a slightly sticky dough. Do not over work it, knead with fingertips just until combined.
• Add the frozen berries (I pulsed frozen strawberries in a blender for smaller pieces) and mix.
• Shape the dough into a circle at least 1 inch high and about 8 inches in diameter.
• Cut into 6 triangles and transfer to a baking pan lined with parchment paper.
• Bake for approximately 15 minutes at 425F or until golden brown on the edges.
• Remove from the pan, cool briefly, and then enjoy plain or with topping/spread of choice!

COCONUT OAT SCONES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Whisk spelt flour, oats, coconut flakes, ground flax seed, baking powder, and fennel seeds together in a bowl. Stir soy milk, applesauce, oil, and honey together in a separate bowl; stir into flour mixture until dough is just combined. Drop dough by large tablespoons onto the prepared baking sheet.
• Bake in the preheated oven until golden brown, 12 to 15 minutes. Cool scones on baking sheet for 5 minutes before eating.

COCONUT OIL, PEAR & OAT SCONES {GLUTEN-FREE, VEGAN OPTION}

Steps:

• Preheat oven to 400°F. Line a large baking sheet with parchment paper
• In a large bowl, whisk together oat flour, oats, sugar, baking powder, cardamom and salt. Using a pastry blender or two knives, cut in coconut oil until crumbly.
• In a small bowl, whisk the egg and milk. Add to the flour mixture and stir until just blended; fold in pears.
• Turn dough out onto a surface lightly dusted with oat flour. Gently pat into two 6-inch circles, about 1/2 inch thick. Cut each circle into 6 wedges and place 2 inches apart on prepared baking sheet.
• Bake in preheated oven for 17 to 22 minutes or until golden brown and firm to the touch. Transfer scones to a wire rack and let cool for 5 minutes. Serve warm or let cool completely.

GLUTEN-FREE VEGAN SCONES WITH RASPBERRIES

Steps:

• Preheat the oven to 400°F and line a large baking sheet with parchment paper.
• In a small bowl, stir together the powdered sugar and almond milk to make the glaze. Set aside.
• Using a food processor or a blender, process the whole rolled oats into a fine flour and measure out 2 level cups. Reserve the remaining flour for dusting.
• In a large bowl, stir together the oat flour, coconut flour, sugar, baking powder, and salt. Cut in the chilled coconut oil using a pastry cutter or fork until the mixture resembles coarse crumbs. You can also use a food processor for this step, if you prefer. Add the cold almond milk and stir to incorporate.
• Turn the dough out onto a floured surface and knead gently several times, incorporating more flour if needed. Separate the dough into two halves. Working with one half at a time, pat the dough down and place ⅓ cup of the raspberries on one side of the dough. Fold the other side of the dough over the raspberries and press gently so that some raspberries show through. Shape the dough into a 1" thick round and slice into 6 triangles. Transfer the scones to the baking sheet. Repeat with the second half of dough.
• Bake for 12 to 15 minutes or until golden brown. Remove the scones from the oven and cool on the pan for 10 minutes before transferring to a wire rack to finish cooling. When they are completely cool, drizzle with the glaze and serve.

OAT AND COCONUT FLOUR SCONES {5 INGREDIENTS, VEGAN, GLUTEN-FREE}

Steps:

• Preheat the oven to 375F (190C). Line 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.

COCONUT OATMEAL RAISIN SCONES

Steps:

• Preheat oven to 450F with the rack in the middle position.
• Whisk the milk, cream, and egg together in a large measuring cup.
• Put the flour, sugar, baking powder, and salt in a food processor and pulse to combine a few times.
• Add 10 Tablespoons of the chilled butter, cut into 1/4 inch chunks, across the flour (reserve one tablespoon of butter for later). Process the mixture until in looks like coarse cornmeal.
• Put the flour mixture in a large bowl. Add the oats, raisins, and coconut. Stir to combine.
• Add the milk mixture and stir until fully incorporated. The dough will be very thick.
• Option 1: For a round, clean edge, use a round cake pan. Press the dough into the pan in an even layer. Press firmly to make sure the dough is sticking together. Flip the pan over and forcefully tap the pan against a cutting board or clean counter, and the dough should come out in a clean, round disc. You may need to use a lot of force to get it out. You can also spray with nonstick spray first if desired just in case.
• Option 2: On a lightly floured cutting board, pour out the dough and press into a disc approximately 9 inches wide. Make it as even as possible.
• Using a knife, cut the disc like you would a pizza into 8 wedges.
• Melt the remaining 1 Tablespoon of butter in a small bowl or cup. Brush it across the top of the scones. Sprinkle the scones with some granulated sugar as desired.
• Use the knife under each scone to move them to a parchment or silicone baking mat lined cookie sheet. Leave space between them as they will expand.
• Bake the scones until cooked through, approximately 12-15 minutes.
• Remove from the oven and let cool at least 10 minutes. The scones can be served warm or at room temperature.

MAPLE BACON OAT SCONES

Steps:

• Measure out your nondairy milk and allow it to sit at room temperature so the chill is gone. It's best to do this so that when you combine it with the melted coconut oil, the oil doesn't solidify again.
• In a small bowl, whisk together flax and water and set aside for 5 minutes to thicken.
• Meanwhile, run the oats through a food processor to get them into a finer meal or flour. Then add to a large mixing bowl along with all-purpose flour, baking powder, baking soda, and sea salt.
• In another mixing bowl, whisk together the melted coconut oil, nondairy milk, brown sugar, and maple extract, and add the thickened flax mixture as well. Add this mixture to the dry ingredients and combine together with a wooden spoon until just mixed.
• Use approximately 1/4 cup of batter for each scone and shape the dough however you like. Place them on a parchment lined baking sheet and bake at 350°F for 15 minutes. Allow the scones to cool completely before icing them.
• Make the icing using a hand mixer or whisk together in a bowl. You want an icing that isn't too runny, or it won't stick nicely to the scones. If the icing is so thick that it won't move on its own, add a little more nondairy milk or if it's too runny just add a bit more sugar.
• You can ice the scones with a small spatula or just dip the top of the scone in the icing and flip it back up and allow it to drip down the sides. I like that method best! Then just top the scones with some coconut bacon to finish them off.

STRAWBERRY HEALTHY OAT SCONES RECIPE

Steps:

• Preheat oven to 180 Cº (350 Fº).
• In a bowl add rolled oats, oat flour, sweetener of choice, oil, vanilla extract, pinch salt and baking powder. Crack in egg, pour milk and whisk to combine batter.
• Grease a mini baking dish (11 cm / 4 in diameter and 300 ml / 10 oz capacity) and fill with oat scones batter.
• Bake oat scone in hot oven for 25 minutes and let cool at room temperature completely.
• After cooling, cut oat scones with a knife in the middle. Fill with strawberry jam and Greek yogurt.

OAT AND COCONUT SCONES

Steps:

• 1. Heat your oven to 180C fan-forced (200C conventional). Combine the flour, oats, sugar, baking powder, coconut and salt in a bowl and mix until combined. Combine the egg, butter, golden syrup and milk and beat until well combined. Make a well in the centre of the dry ingredients and fold the wet ingredients into the dry to create a very rough dough. Do not over-mix the dough. 2. Dust a board with flour and press the dough out to about 2½ cm thick. Use a circular cutter to cut the dough, transferring the scones to a paper-lined baking tray. Bake for about 15 minutes until risen and browned. Serve with whipped cream and more golden syrup. Also try: my golden syrup pudding Find more of Adam Liaw's recipes in the Good Food New Classics cookbook. Buy Now Correction: The original version of this recipe listed the wrong quantity of baking powder. This has been amended.