STRAWBERRY OAT FLOUR SCONES
These healthy oat flour scones are naturally gluten-free and oil-free made with coconut butter or low-fat with banana for a crumbly, subtly-sweet, baked breakfast treat!
Provided by Natalie
Time 25m
Number Of Ingredients 10
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!
OAT AND COCONUT FLOUR SCONES {5 INGREDIENTS, VEGAN, GLUTEN-FREE}
5-Ingredient (perfect!) scones, made with oats and coconut flour! They are vegan, gluten-free, nut-free, easy-to-make, and healthy, plus they can be varied in endless ways.
Provided by Camilla
Categories Bread
Time 26m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 185 calories, Carbohydrate 22.8 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 9 grams fat, Fiber 3.7 grams fiber, Protein 3.2 grams protein, SaturatedFat 6.7 grams saturated fat, ServingSize 1 scone, Sodium 228 milligrams sodium, Sugar 7.1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
GLUTEN-FREE SCONES
Cater for guests intolerant to gluten with these easy scones. Add sultanas if you like and serve with oodles of jam and clotted cream
Provided by Liberty Mendez
Categories Afternoon tea, Treat
Time 35m
Yield Makes 6-8
Number Of Ingredients 9
Steps:
- Mix the flour, salt, xanthan gum, baking powder and sugar together in a bowl. Rub in the butter with your fingertips until you have fine breadcrumbs. You can also do this by gradually pulsing the mixture in a food processor until it resembles breadcrumbs.
- Whisk together the milk and whole egg and gradually mix into the flour mixture with your hands until you have a smooth dough. Mix in the sultanas, if using. Knead briefly to come together into a ball.
- Gently roll out the scone dough until 2cm thick. Transfer to a baking tray lined with parchment and chill for 30 mins to firm up the dough - this makes them easier to cut out.
- Remove the dough from the fridge and, using a 5cm cutter, cut out 6-8 scones (press the offcuts together and re-roll when you need to). Put the scones upside down (this will mean you get a neater top when baked) onto another baking tray lined with baking parchment, spread 2cm apart.
- Whisk the egg yolk and evenly brush the tops of the scones, making sure that the egg wash doesn't run down the sides of the scones otherwise they will rise unevenly. Put the scones on a tray and transfer to the freezer for 15 mins. Heat oven to 220C/200C fan/gas 7. Remove the scones from the freezer and brush the tops with the beaten egg again, then bake for 12-15 mins until golden brown. Eat just warm or cold, generously topped with jam and cream, if you like.
Nutrition Facts : Calories 193 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.82 milligram of sodium
GLUTEN FREE OATFLOUR SCONES
Categories Breakfast Brunch Side Bake Low Fat Vegetarian Kid-Friendly Quick & Easy Low Cal High Fiber Low Sodium Low/No Sugar Wheat/Gluten-Free St. Patrick's Day Banana Fall Winter Healthy Kosher Vegan
Number Of Ingredients 9
Steps:
- mix all ingredients. Roll out to 1-inch thickness; cut with a biscuit cutter. Sprinkle lightly with raw sugar, and bake at 350° for 30 minutes, turning pan halfway through cook time.
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