Coconut Oat Scones

These coconut and oat scones with fennel and flax seeds are a dairy- and egg-free breakfast treat for a hearty way to start the day.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 152 Calories

Ingredients

• 2 teaspoons baking powder
• ½ cup rolled oats
• 3 tablespoons honey
• 3 tablespoons vegetable oil
• 1 ½ cups spelt flour
• ½ cup unsweetened applesauce
• ½ cup soy milk
• ½ cup unsweetened coconut flakes
• 2 teaspoons fennel seeds
• 2 tablespoons ground flax seed

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Step 2

Whisk spelt flour, oats, coconut flakes, ground flax seed, baking powder, and fennel seeds together in a bowl. Stir soy milk, applesauce, oil, and honey together in a separate bowl; stir into flour mixture until dough is just combined. Drop dough by large tablespoons onto the prepared baking sheet.

Step 3

Bake in the preheated oven until golden brown, 12 to 15 minutes. Cool scones on baking sheet for 5 minutes before eating.