Can we talk about scones for a minute? Of all of the typical bakeshop breakfast offerings, scones are my favorite. They are usually not too sweet, they are delightfully crumbly and once you have a good reliable scone recipe, you can stick whatever you have on hand into them to make them sweet or savory.
These scones are of the sweeter variety. I love chocolate. I always have some on hand and I put it anywhere I can including into these toasted oat scones.
Toasting the oats for these may seem like a step you can skip but please don’t! Toasting intensifies the oats flavor and allows it to come through the whole scone. I promise its worth it. If you don’t have a food processor to grind the oats, try toasting instant oats instead and skip the grinding. I haven’t personally tried this but I’m pretty sure it will work perfectly.
Scones tend not to keep very well because of their crumbly texture so, if you are planning on storing them make sure you’re using an air tight container. But I’m confident you won’t have to worry about that because these babies will be gone in a flash.
Toasted Oat and Chocolate Scones
- 1 Cup Rolled Oats processed to make 3/4 Cup Toasted Oat Flour
- 1 1/2 Cups All Purpose Flour
- 1/3 Cup Sugar
- 2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 3 Tbsp Coconut Oil*
- 3/4 Cup Coconut Milk the canned kind
- 1/2 tsp Apple Cider Vinegar
- 1 tsp Vanilla extract
- 1/3 C Dark Chocolate Chopped (Use more if you'd like these to be sweeter!)
- Preheat oven to 425* F
- Spread rolled oats out onto a parchment lined sheet pan. Toast 5-10 minutes, stirring occasionally to ensure even browning. Remove from the oven and set aside to cool for about 10 minutes. Next, place the oats into the bowl of a food processor and grind until you have something that resembles a coarse flour (pictured above). Pour into a measuring cup and you should have 3/4 Cup of toasted oat flour.
- Next, combine the coconut milk, vanilla and apple cider vinegar in a small measuring cup and set aside.
- Combine flour, toasted oat flour, learners, and salt in a large bowl. Add the room temp coconut oil and work it into the dried with your fingers. The mixture should resemble corn meal.
- Next add the coconut milk and stir with a spoon to just combine. Add the chocolate chips and use your hands here to evenly combine everything but be sure not to over work the dough.
- Transfer dough to a lightly floured surface and pat out with your hands to form a disk that is 1- 1 1/2 inches thick. Using a sharp knife, cut the dough into 6-8 triangles depending how large you want your scones.
- Bake in the 425* oven for 20-25 minutes, turning the pan halfway through.
- Serve warm.