Oat And Coconut Scones Food

SCOTTISH OAT SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
• In a large bowl, mix the flour, oats, sugar, baking powder, salt, and currants. Make a well in the center. In a small bowl, beat egg until frothy, and stir in melted butter and milk. Pour into the well, and mix to create a soft dough. Pat dough into two 1/2 inch thick circles. Place on the prepared baking sheet. Score 8 wedges into each circle of dough.
• Bake 15 minutes in the preheated oven, until risen and browned. Split wedges, and serve warm.

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.

CHIA & OAT BREAKFAST SCONES WITH YOGURT AND BERRIES

Steps:

• Heat oven to 200C/180C fan/gas 6 and line the base of 4 x 185ml ramekins with a disc of baking parchment and oil the sides with the rapeseed oil. Measure the milk in a jug and make up to 300ml with water. Stir in the lemon juice, vanilla and the 2 tsp oil. Mix the flour, seeds and oats then blitz in a food processor to make the mix as fine as you can. Stir in the baking powder.
• Pour in the liquid, then stir in with the blade of a knife until you have a very wet batter like dough. Spoon evenly into the ramekins then bake on a baking sheet for 20 mins until risen - they don't have to be golden but should feel firm. Cool for a few mins then run a knife round the inside of the ramekins to loosen the scones then carefully ease out.
• The scones can be eaten immediately or cooled and stored for later. If you're following our Healthy Diet Plan, this recipe can be used for two people over two meals, use two scones straight away split in half and served topped with half the yogurt and two portions of the berries. Cool and pack the remainder to eat on another day on the plan.

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.