Coconut Oat Scones

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

  • PREP

    15 mins

  • COOK

    15 mins

  • READY IN

    35 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. 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.
  3. 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

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