This post has also been posted on Baking Whole Grains, a site I write for which compensates me for sharing whole grain recipes. While I receive compensation, this does not influence my opinions. All photos and directions are my own.
There’s just nothing like a warm scone on a cool morning! These scones are very satisfying, thanks to the whole grains, and the have a slightly sweet taste. They also can be dairy-free.
These are easy to make for a delicious breakfast or snack!
Whole Wheat Maple Oat Scones
adapted from here
1 3/4 – 2 cups whole wheat flour, plus additional flour for dusting
1 cup old fashioned oats
1/2 tsp. salt
1 tsp. cinnamon
pinch of nutmeg
1 heaping Tbsp. baking powder
6 Tbsp. coconut oil (solid), or cold butter
1/3 cup pure maple syrup
3/4 cup milk, or almond milk if you’re dairy-free
sugar for sprinkling on top (optional)
Grind wheat in the WonderMill.
Preheat oven to 400 degrees and prepare a baking sheet with a silicone mat or parchment paper.
Combine flour (1 3/4 cup), oats, salt, cinnamon, nutmeg, and baking powder in a mixing bowl.
Add coconut oil (or butter), cutting in with a pastry cutter or knife/fork until mixture resembles small peas (see below).
Pour in maple syrup and milk and stir just until combined. Add up to 1/4 cup flour if needed to form dough into a ball.
Turn dough onto floured surface and quickly shape into a circle (1 inch high) without overworking the dough. Use a sharp knife to cut it into 8 wedges.
Carefully transfer the dough wedges to your prepared baking sheet using a floured spatula. Leave a little space between each scone on the baking sheet. Sprinkle with a little sugar if desired.
Bake for 25 minutes, until golden brown.
Cool slightly then move to a cooling rack.
Serve warm with butter!
*Freezing instructions: Flash freeze unbaked scones on a baking sheet, then wrap them individually. To bake, unwrap and place on a baking sheet (still frozen), then bake a few minutes longer than normal.
Enjoy!
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