If you are having company over, and want to make them something delicious for breakfast, I recommend making these Cinnamon Maple Scones with Maple Almond Butter Glaze… or forget company and make them for yourself to enjoy on a late weekend or holiday morning…or any day of the week. They are made with heart healthy oat flour, coconut oil, and lightly sweetened with pure maple syrup, but the thing that makes these so good is the almond butter glaze. It seriously knocks these scones out of the park. Don’t believe me – try it!
One of the benefits of baking with oat flour, is that you can buy it or make your own, and you don’t need a high powered blender to do it. Just stick the oats in any ol’ blender and blend until a flour consistency is formed (I usually start with 1 cup at a time). Super simple. Make sure you measure the oat flour for the recipe and not the oats.
Note: If you need these scones to be gluten free, be sure to use gluten free oats.
- 3 cups oat flour, plus more for kneading
- 1 Tbsp cinnamon
- 2/3 cups coconut oil, hardened
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla
- 1/4 cup pure maple syrup
- 1/2 cup almond milk
- 3 Tbsp almond butter
- 2 Tbsp pure maple syrup
- 3 Tbsp almond milk
- Preheat oven to 425 degrees
- Mix flour, baking powder, baking soda, salt, and cinnamon in large mixing bowl
- Cut in coconut oil until a crumbly dough is formed
- Stir in almond milk, vanilla, and maple syrup
- Knead dough on a floured surface 10-12 times or until no longer sticky
- Separate dough into two balls
- Flatten each ball into a circle approx 1/2 inch thick and cut into 6-8 wedges
- Place on cookie sheet lined with parchment paper and bake 10-12 minutes
- Mix all ingredients together in a small mixing bowl
- Drizzle over warm scones
- You can make your own oat flour in the blender - 3 cups of oat flour is approximately 3.5 cups of oats.