Coconut Oat Scones Recipes

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.

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.

THE ULTIMATE COCONUT SCONES

Steps:

• Preheat your oven to 450°F Line a baking sheet with parchment paper or a Silpat.
• In a food processor pulse together the flour, sugar, baking powder, and salt. Add in the butter and pulse a few times until the mixture is crumbly. Add the shredded coconut and pulse 2-3 times, just to mix.
• Pour into a large bowl and add the coconut milk; using a spoon mix together until the dry ingredients are incorporated.
• Press into a 9-inch circle and cut into eighths. Place on baking sheet and bake 12-15 minutes or until the bottoms are just slightly browned. Serve hot with a simple glaze of powdered sugar and milk, with a pat of butter, or just plain!

CHERRY-CHIP OAT SCONES

Steps:

• Preheat oven to 400°. Whisk together first 7 ingredients; cut in butter until mixture resembles coarse crumbs. Add buttermilk, stirring just until moistened. Stir in cherries, chocolate chips and pecans., Transfer to a parchment-lined baking sheet; pat into a 6-in. circle. Cut into 10 wedges, but do not separate. Sprinkle with coarse sugar and oats., Bake until golden brown, 20-25 minutes. Serve warm. Freeze option: Freeze cooled scones in freezer containers. To use, thaw at room temperature or, if desired, microwave each scone on high until heated through, 20-30 seconds.