These are dairy- and egg-free scones with a gentle taste of coconut and fennel. Oats add a heartiness to these scones!
Original recipe makes 12 servings
Ingredients
1 1/2 cups spelt flour
1/2 cup rolled oats
1/2 cup unsweetened coconut flakes
2 tablespoons ground flax seed
2 teaspoons baking powder
2 teaspoons fennel seeds
1/2 cup soy milk
1/2 cup unsweetened applesauce
3 tablespoons vegetable oil
3 tablespoons honey
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PREP
15 mins
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COOK
15 mins
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READY IN
35 mins
Directions
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Whisk spelt flour, oats, coconut flakes, ground flax seed, baking powder, and fennel seeds together in a bowl. Stir soy milk, applesauce, oil, and honey together in a separate bowl; stir into flour mixture until dough is just combined. Drop dough by large tablespoons onto the prepared baking sheet.
- Bake in the preheated oven until golden brown, 12 to 15 minutes. Cool scones on baking sheet for 5 minutes before eating.
Nutrition
Calories: 152 kcal
Carbohydrates: 20.5 g
Cholesterol: 0 mg
Fat: 7.1 g
Fiber: 2.1 g
Protein: 3.3 g
Sodium: 90 mg