Spiced Oatmeal Coconut Scones

I am really excited about these scones. They are delicious and crumbly, perfect with a cup of tea or coffee. The subtle flavors of cardamom, cinnamon and ginger add intrigue to the always comforting flavor of the oatmeal. It makes a great breakfast or afternoon snack. These are an often requested treat at my house. It's a request I'm more than happy to fill because they are very simple to make and loaded with whole grains, which we all need more of. Plus they fill my home with such a wonderful aroma while they are baking.

These are not traditional scones. The technique for my scone is much simpler, you don't have to cut the fat into the flour or dirty a counter. It contains no refined sugars or flours, instead I use whole wheat flour (which I feel has so much more flavor than it's refined white version), oatmeal and a very small amount of organic raw cane sugar. Whereas most scone recipes are loaded with butter, I opt for coconut oil. I love the flavor it imparts and use it quite often in my baking.

There is a bit of debate regarding whether or not coconut oil is healthy as it still contains saturated fat. However research is suggesting that perhaps saturated fats from plant sources are healthier than saturated fats from animal derived products. Regardless, these scones are delicious.


Spiced Oatmeal Coconut Scones
makes about 1 dozen scones

dry ingredients
1 1/2 cups whole wheat flour
1 1/4 cups old fashioned oat
1/4 cup raw cane sugar
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon cardamom
1/2 teaspoon salt

wet ingredients
1/2 cup coconut oil, warmed to a liquid state
1/3 cup coconut milk (unsweetened)
1 egg

In a large bowl, thoroughly combine all the dry ingredients. Set aside.
In another bowl, thoroughly combine all of the wet ingredients. Don't worry if the coconut oil begins to set a bit. Add the wet ingredients to the dry ingredients and mix just until the dry ingredients are moistened.

On a lightly oiled baking sheet, place a 1/4 cup of the mixture, flattening to 1/2 inch thick.
Bake at 450 degrees Fahrenheit for about 10 minutes.

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