Coconut Oil Pear Oat Scones Gluten Free Vegan Option 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.

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.

OATMEAL CINNAMON SCONES VEGAN

Steps:

• reheat oven to 375°F.
• Mix flour, sugar, baking powder, baking soda, salt and cinnamon together in a large bowl. Cut in margarine until mixture becomes uniformly crumbly. Stir in oats and raisins.
• Add soy milk and mix gently until a soft dough begins to cling together.
• Turn dough out onto a floured surface and pat it into a 7 inch circle. Cut into 8 wedges and place them on an ungreased baking sheet.
• Bake 15 to 18 minutes until golden brown and firm when pressed lightly in the center.
• Makes 8 scones.
• Substitute any other dried fruit you wish: cranberries, chopped dates or apricots, blueberries, cherries, dried apples or pears. Add 1/2 cup chopped nuts of your choice if you wish.
• Just before baking, sprinkle scone wedges with granulated sugar for a sweeter taste. You may also increase the brown sugar to 1/2 cup if you wish.