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!

Step: 1

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

Step: 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.

Step: 3

Bake in the preheated oven until golden brown, 12 to 15 minutes. Cool scones on baking sheet for 5 minutes before eating.

Per Serving: 152 calories; protein 3.3g; carbohydrates 20.5g; fat 7.1g; sodium 89.6mg.

The quality of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as clear bread.

To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.