These are the scones of your dreams. With fragrant cardamom, a subtle sweetness and salty finish, it’s hard to eat just one! My husband couldn’t believe they were vegan. Perfect for a quick breakfast or afternoon snack, these come together in 1 bowl and 30 minutes total! You can also play around with the flavor by substituting cinnamon for the cardamom or adding raisins.
1 1/2 cups of whole wheat flour
1/2 cup all purpose flour
1/3 cup quick oats
3/4 tsp cardamom
2 tsp baking powder
1 tsp baking soda
1/2 teaspoon kosher salt
2 1/2 tbsp coconut sugar
1/3 cup coconut oil (solidified)
1 cup + 1 tbsp vanilla almond milk
1 tsp vanilla extract
Extra 1/4c vanilla almond milk, 1 tsp sea salt and 1/2 tbsp coconut sugar for top
Preheat oven to 400 degrees F. In a large mixing bowl, combine the dry ingredients and whisk to combine. Scoop the coconut oil in and rub it into the flour mixture with your fingers until it has the appearance of wet sand (make sure there aren’t big clumps of coconut oil!). Add the almond milk and vanilla and work it in with your hands until a slightly sticky dough forms. (Note – If your dough is too dry, add 1 tbsp almond milk at a time; if you dough is too wet, add 1 tbsp whole wheat flour at a time).
Flour a cutting board and press the dough into a 12-in circle (see below). Cut into 8 pieces (like your cutting a pizza) and place them on a baking sheet lined with parchment paper. Brush them with almond milk and sprinkle with coconut sugar and sea salt. Bake for approximately 15 minutes or until they are firm to the touch and a skewer comes out clean. Serve warm for best enjoyment!
These can be frozen for up to 3 months or stored on the counter for 3 days.