Scones made with ground oats, barley flour and granola
salt plus an extra pinch
evaporated cane juice crystals or a less refined granulated sugar
loose/small bits granola
crushed lightly if clumped
or soy or coconut
coconut oil or vegetable oil
extra dark chocolate chips
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.
Swap out the oats for ¼ cup sunflower seeds and ½ cup toasted and chopped nuts