Scones made with ground oats, barley flour and granola
Servings 6
Author Cookie Madness
Ingredients
1cupground oatsoat flour
1cupbarley flour
1 ½teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonsalt plus an extra pinch
¼cupevaporated cane juice crystals or a less refined granulated sugar
¾cuploose/small bits granolacrushed lightly if clumped
2tablespoonshempseedsoptional
1 ½tablespoonsground flaxseed
¾cupalmond milkor soy or coconut
¼cupcoconut oil or vegetable oil
3tablespoonsmaple syrup
1teaspoonvanilla extract
¼cupextra dark chocolate chips
Instructions
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
In a large mixing bowl, combine the ground oats, flour, baking powder, baking soda, salt, sugar, granola, and hempseeds (if using).
In a second bowl, mix the flaxseed and milk and stir very well.
Stir in the coconut oil, maple syrup and vanilla.
Add the milk mixture to the dry ingredient and stir until blended, then stir in the chips. The batter starts out loose, but as it sits the oats absorb the moisture and it is very easy to work with.
Shape the dough into 6 balls and space them evenly on the baking sheet. Press down the tops so that they are mounds rather than balls.
Bake at 350 for 22-25 minutes or until edges are brown. Let cool and serve.
Notes
Swap out the oats for ¼ cup sunflower seeds and ½ cup toasted and chopped nuts