Gluten-Free Oatmeal Scones with Dried Fruits and Nuts
Ingredients
- 1 cup almond flour
- 2 cups gluten-free quick oats
- 3/4 cup gluten-free rolled oats
- 1/2 teaspoon kosher salt
- 4 teaspoons baking powder
- 1/2 cup solid refined coconut oil or vegan butter
- 1/2 cup coconut sugar
- 3/4 cup non-dairy milk or unsweetened yogurt
- 2 teaspoons vanilla
- 1 Tablespoon orange zest
- 1/3 cup chopped pitted medjool dates
- 1/3 cup chopped pitted dried cranberries or apricots
- 1/2 cup raw walnuts
Preparation
In a medium bowl, combine almond flour, oats, salt, and baking powder. Cut in vegan butter until crumbly using 2 knives or your fingers.
Mix coconut sugar and non-dairy milk or yogurt into the dough, stirring well. Fold in dried fruits, nuts, and orange zest.
Refrigerate the dough for 30 minutes. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) during this time. Line a baking sheet with parchment paper or a silpat mat.
Once the dough has chilled, use a 1/3 cup measuring cup to scoop out even portions and form rustic round scones. Place them on the prepared baking sheet.
Bake the scones for 20-25 minutes, until they are golden brown. Allow them to cool before enjoying.