Almond Oat Scones with Salted Vanilla Bean Glaze Recipe

Name: Almond Oat Scones with Salted Vanilla Bean Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 Tbs. virgin coconut oil, softened but not melted; 1/2 cup plus 2 1/2 Tbs. unsweetened almond milk; 1 Tbs. (6 g) ground flaxseed meal; 1 cup (130 g) arrowroot powder; 3/4 cup (70 g) blanched almond flour; 3/4 cup (95 g) gluten-free oat flour; 1/2 cup (105 g) mini non-dairy chocolate chips, such as Enjoy Life Mini Chips; 6 Tbs. (45 g) sorghum flour; ⅓ cup (75 g) natural cane sugar; 1 Tbs. (13 g) baking powder; 1 tsp. (4 g) xanthan gum; 1/4 tsp. (2 g) salt Glaze; 3/4 cup confectioners sugar; 1 Tbs. almond milk; 1 Tbs. virgin coconut oil, melted; 1/2 tsp. Himalayan pink salt or; 1/4 tsp. sea salt; 1 vanilla bean, halved, seeds scraped from inside, pod reserved for another use

Servings: persons

5 Tbs. virgin coconut oil, softened but not melted
1/2 cup plus 2 1/2 Tbs. unsweetened almond milk
1 Tbs. (6 g) ground flaxseed meal
1 cup (130 g) arrowroot powder
3/4 cup (70 g) blanched almond flour
3/4 cup (95 g) gluten-free oat flour
1/2 cup (105 g) mini non-dairy chocolate chips, such as Enjoy Life Mini Chips
6 Tbs. (45 g) sorghum flour
⅓ cup (75 g) natural cane sugar
1 Tbs. (13 g) baking powder
1 tsp. (4 g) xanthan gum
1/4 tsp. (2 g) salt Glaze
3/4 cup confectioners sugar
1 Tbs. almond milk
1 Tbs. virgin coconut oil, melted
1/2 tsp. Himalayan pink salt or
1/4 tsp. sea salt
1 vanilla bean, halved, seeds scraped from inside, pod reserved for another use

1
To make Scones: Place sheet of parchment paper on counter.
2
Spread coconut oil into 1/4-inch-thick layer on parchment with back of spoon, forming small rectangle.
3
Freeze 1 hour, or until coconut oil is solid.
4
Preheat oven to 425F, and line baking sheet with parchment paper.
5
Stir together almond milk and flaxseed meal in small bowl.
6
Set aside to thicken.
7
Whisk together remaining Scones ingredients in large bowl.
8
Break up and chop frozen coconut oil into pea-size pieces.
9
Stir coconut oil pieces into dry ingredients.
10
Stir in almond milk mixture until dough is dry and shaggy.
11
Knead dough with hands several times until dough comes together, adding more almond milk, if necessary.
12
(Keep dough as dry as possible.
13
Wet dough will spread too much when baked.)
14
Shape dough into 11/2-inch-thick disk.
15
Cut disk into 8 wedges, and place wedges 3 inches apart on parchment-lined baking sheet.
16
Bake scones 11 to 13 minutes, or until golden around bottom edges.
17
Cool on baking sheet 7 to 8 minutes, then transfer to rack to cool completely.
18
To make Glaze: Whisk together all ingredients until smooth.
19
Drizzle over scones.

3055

kcal

Calories

219

Fat

243

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 5 Tbs. virgin coconut oil, softened but not melted, 1/2 cup plus 2 1/2 Tbs. unsweetened almond milk, 1 Tbs. (6 g) ground flaxseed meal, 1 cup (130 g) arrowroot powder, and more.

Yes, Almond Oat Scones with Salted Vanilla Bean Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Almond Oat Scones with Salted Vanilla Bean Glaze

How did you like this recipe?

Frequently Asked Questions