Coconut Oat Scones Food

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.

OATMEAL SCONES

Steps:

• Preheat oven to 375 degrees.
• Combine first 5 ingredients in a food processor or bowl.
• Add butter and process until it resembles coarse meal.
• Add oats, currants and buttermilk and stir mixture until dough just sticks together.
• (DO NOT over mix) Transfer to a floured work surface and knead about 5 times.
• Roll out dough to 1 inch thickness.
• (in circle) cut into pie shaped pieces or cut with cookie cutter.
• Arrange on a slightly greased baking sheet.
• Gently brush scones with egg and bake 20 minutes or until golden.
• Serve with Apple Butter.
• Enjoy.

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.

RUSTIC OATMEAL SCONES

Steps:

• Preheat oven to 400°. In a large bowl, whisk the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in oats and blueberries. In another bowl, whisk yogurt and 1 tablespoon milk until blended; stir into crumb mixture just until moistened., Turn onto a lightly floured surface; knead gently 10 times. Divide dough in half; pat each into a 7-in. circle. Cut each into eight wedges. Place wedges on a baking sheet coated with cooking spray. Brush tops with remaining milk. Sprinkle with coarse sugar., Bake 13-15 minutes or until golden brown. Serve warm.

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!