*This recipe was was changed in the video. Below is the original recipe.

COCONUT OAT SCONES
1 cup oat flour
1/2 cup spelt flour
Pinch of salt
1 tsp baking powder
3 to 4 tbsp raisins or dried cranberries, chocolate chips, etc…
4 tbsp solid coconut oil
1 egg
4 tbsp yogurt (Greek or natural works well)
2 to 3 tbsp honey
In large mixing bowl, combine the first five ingredients and stir until evenly mixed.
Add in coconut oil (see above for details) and “pinch” the flour using your hands until it resembles crumbs. It took me about 2 minutes using hands.
In a medium mixing bowl, crack and beat your egg, add in yogurt and honey and whisk until well combined.
Pour the wet ingredients into your flour mixture and gently fold until a dough is formed. It will be very sticky!
Transfer your dough on a flat surface dusted with oat or spelt flour and flour your hands as well to prevent sticking. I discourage using all purpose flour.
Shape it into a ball and gently press it down. The desired thickness is 2 to 3 cm.
I cut mine into 4 wedges. You can do 8 or even leave it whole but baking time will vary.
Place them on a baking tray lined with a baking sheet and bake at 200°C for 16 to 18 minutes until it just starts to turn light golden brown. You don’t want scones to be too brown!
Substitution Notes
Vegan
Sub egg with flax/chia egg which is 1T flax/chia meal + 3T water left to sit for 15 minutes.
Sub yogurt with vegan friendly alternative. I suppose non dairy milk would work but I can’t vouch for that.
Sub honey with pure maple syrup.
Gluten free
Use GF certified rolled oats/oat flour.
Sub spelt with GF all purpose flour.

© 2015 Tan Wan Ning, All Rights Reserved.

Recipie Courtesy to Chocolatexdiaries. To see more of her recipes click here.