Raspberry oatmeal scones, made with wholesome spelt flour and rolled oats, are a perfect afternoon treat or addition to breakfast or brunch. These are made with frozen berries instead of fresh, so you can have them year round!
Course Autumn, Breakfast, Muffins and Quick Bread, Snack, Snacks, Summer
Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper.
In the bowl of a food processor* fitted with a blade attachment, add the flour, oats, sugar, baking powder, baking soda, and salt. Pulse until combined.
Add the coconut oil and pulse until the oil is cut into small pieces and coated in the flour mixture.
60 grams solid coconut oil
Add 125 ml (1/2 cup) of the milk with the vanilla and pulse, then add milk a couple tablespoons at a time until a soft and slightly crumbly dough forms. You should be able to form a ball, but it shouldn't be wet.
250 ml canned full-fat coconut milk, 1 teaspoon pure vanilla extract
Turn the dough out onto a lightly floured surface and gently fold in the raspberries. Form two discs with the dough, about 6 cm (2 in.) thick.
125 grams raspberries
Cut each of the discs into six approximately equal pieces, to make twelve scones. Place the individual scones onto the prepared baking sheet. Bake for 18-20 minutes, or until lightly golden.
Remove from the oven and cool for five minutes before taking the scones off the pan. Place onto a rack to cool completely, or serve warm.
Notes
* To make these without a food processor:Place the dry ingredients into a large bowl and whisk until combined. Add the coconut oil and use your hands to quickly rub it into the dry ingredients (don't melt it). Add half of the milk, stir with a wooden spoon, then add more milk 2 tablespoons at a time until a soft and slightly crumbly dough forms. Follow the remaining instructions as written above.