Simple Vegan Oat Scones with Seeds
Ingredients
- 800 ml oat flour (gluten free if you want)
- 200 ml almond flour
- 4 tsp baking powder
- 1 tsp salt
- 2 tbsp psyllium husk
- 2 tbsp chia seeds or flax seeds
- 400 ml soy milk or other vegan milk
- 4 tbsp coconut oil (fridge cold)
Topping
- 2 tsp soy milk or other vegan milk
- 4 tbsp sunflower seeds and / or pumpkin seeds
Preparation
Preheat oven to 225 C.
Quickly mix the ingredients for the dough, it’s very easy in a food processor but you can also do it by hand - if so, divide/"crumble" the cold coconut oil quickly with your hands into the flour (the scones bake better if the coconut oil isn’t melted in the dough). When all is evenly mixed, let the dough rest for 10 mins, during that time the psyllium husk binds moisture and makes the dough firmer and easier to work with.
Put parchment paper on a baking tray and divide the dough into eight equal parts. Form, with slightly wet hands if needed, 8 scones, ca 1.5 cm high. Brush with a little milk and sprinkle the seeds on top, press them down lightly so they stick better to the top of the scones.
Bake in the middle of the oven for 16-18 mins until golden brown. Let cool slightly before digging in!
