Vegan Oatmeal Scones
These little mini scones are a perfect option for tiny fingers or small snacks. They are great plain or try adding raisins or chocolate chips into the dough for more variety. They make a great mini panini sandwich or a peanut butter & jelly. My kids love them sent to school for morning snack.
Ingredients
1 tbsp Flaxseed meal (ground flaxseed)
2 1/2 tbsp Water
1 1/2 cups Old Fashioned Rolled Oats
1 3/4 cups Whole Wheat Flour, separated
2 tbsp White Sugar
1 tbsp Baking Powder
1/2 tsp Salt
7 tbsp Coconut Oil *
3/4 cup Coconut Milk, Canned
1 tsp Vanilla extract
Instructions
- Preheat oven to 400F and line a large baking sheet with parchment paper.
- In a small bowl, make a flax egg by mixing flaxseed meal and water, set aside.
- In a food processor add, oats, 1 1/2 cups whole wheat flour, sugar, baking powder, and salt and pulse a couple of times to combine.
- Add in coconut oil * (see tip) and pulse until looks like coarse crumbs.
- Mix coconut milk, vanilla and flax egg together and add to food processor, pulse into dough forms a ball.
- Using remaining whole wheat flour, dust surface and roll out dough, cut in half and put one half aside.
- Roll out half into a 1 inch thick disk and cut into 8 triangles. Place on baking sheet.
- Repeat with remaining dough.
- Bake for 12 minutes.
Tips:
- Coconut oil needs to be solid. If your oil is too soft or liquidity, refrigerate until solid.
- Freezes very well.
- Can also be made into 8 large triangles by using all the dough at once
- Can be made without a food processor. Combine the dry ingredients in a large bowl, add coconut oil and cut with two knives, until coarse crumbs, then mix in liquids until dough forms.
