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Apple Oat Scones

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Apple Oat Scones

November 18, 2014

Apple Oat Scones

Written By Kayla Seah

Scones are my absolute favourite thing to indulge in with a good cup of coffee. However, I’m very aware of all the bad things that go into them, so I’m often on the hunt for a healthy version. I’ve made a few variations here and there, but to be honest, nothing will ever compare to a delicious high-fat, flaky scone.

 That doesn’t mean we can’t come close, and these I would say are pretty on point. I tried out Green Kitchen Travels’ apple oat scone recipe this time around but changed them up a bit, adding some flax, cinnamon and a little bit of apple glaze. The glaze was more for my guests, who might not be as thrilled about a drier scone as I am. I, on the other hand, could happily eat these with just a small amount of homemade jam. These are best enjoyed right out of the oven, making them the perfect recipe to whip up on a cold gloomy morning when nothing else is on the schedule.

 

Apple Oat Scones (altered slightly from Green Kitchen Travels

Dry Ingredients

1 cup gluten-free oat flour (make your own by grinding about 2 1/4 cups-gluten free oats)

1 cup ground flax seed

1 1/4 buckwheat flour or flour of your choice 

1 tbsp arrow root or corn starch

1 tsp baking powder

1/2 tsp baking soda 

1 tsp. cinnamon 

1 tsp. salt 

 

Wet Ingredients

5 tbsp. cold pressed coconut oil at room temperature 

3 tbsp. almond butter 

1 cup plain soy yogurt 

2 large apples, coarsely grated with the peel on, squeeze out excess juice (save the juice for the glaze)

 

Glaze (optional) 

1/4 cup powder sugar 

1 tsp. fresh apple juice that you squeezed out 

a dash of cinnamon (optional)

 

Preheat oven to 450 degree F (230 C) and place a baking sheet inside. With a whisk, mix together the dry ingredients in a large bowl. Cut the coconut oil into small cubes and add to the flour mixture along with the almond butter. Rub in with the fingertips until the mixture resembles breadcrumbs. 
Add the soy yogurt and apples and mix with a wooden spoon until the dough comes together. Don’t over mix; it can be slightly crumbly. Form the dough into a ball and place on a well-floured surface.

Flatten out the ball to be about 10 inches round and 1 inch thick. Using a 3-inch biscuit cutter or a glass, cut out as many scones as you can, reshaping and cutting the trimmings as necessary. Cover the hot baking sheet with parchment paper and place scones on it. Bake for 15-16 minutes until crusty on the outside and slightly moist on the inside.

Let cool on baking sheet for 10 minutes before removing to cool on a wired rack.
As they cool, make the glaze. Whisk powdered sugar, cinnamon and apple juice together until smooth. Add more apple juice if glaze is too thick. 
Once the scones have slightly cooled, drizzle glaze all over. Enjoy with a homemade marmalade!

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