Sweet and Salty Oat Scones

These little round scones are a softer and chewier adaptation of oatcakes, a traditional Scottish hard crackers or biscuits that are served with jam, dip or on their own.


Yields10 ServingsPrep Time15 minsCook Time14 minsDifficultyIntermediate

Ingredients

 ¼ cup whole-wheat flour
 1 cup unsalted, mixed nuts
 1 cup rolled oats
 1 tsp vanilla extract
 ¼ cup agave nectar, warmed
 1 tsp teaspoon salt
 ¼ cup dried cranberries (or raisins), chopped

Instructions

1

Preheat the oven to 350°F.

2

Place the flour and nuts into a food processor or blender and blend until it reaches a flour-like consistency. Be careful not to blend too much, otherwise it’ll turn into nut butter. Transfer to a large mixing bowl.

3

Add the remaining ingredients until the mixture sticks together (you may need to add a tablespoon or so of water).

4

Divide into 9 balls and place on an oiled baking sheet. Press down gently on each ball until they’re about 2 inches wide.

5

Bake for 8 minutes, then flip the cakes using a spatula and bake for an additional 6 minutes

Nutrition Facts

Serving Size 2 scones

Servings 10


Amount Per Serving
Calories 314
% Daily Value *
Total Fat 17.3g27%
Saturated Fat 2.8g14%
Trans Fat 0g
Cholesterol 0mg
Sodium 464mg20%
Total Carbohydrate 35.9g12%
Dietary Fiber 4.4g18%
Sugars 13.8g
Protein 7.3g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 ¼ cup whole-wheat flour
 1 cup unsalted, mixed nuts
 1 cup rolled oats
 1 tsp vanilla extract
 ¼ cup agave nectar, warmed
 1 tsp teaspoon salt
 ¼ cup dried cranberries (or raisins), chopped

Directions

1

Preheat the oven to 350°F.

2

Place the flour and nuts into a food processor or blender and blend until it reaches a flour-like consistency. Be careful not to blend too much, otherwise it’ll turn into nut butter. Transfer to a large mixing bowl.

3

Add the remaining ingredients until the mixture sticks together (you may need to add a tablespoon or so of water).

4

Divide into 9 balls and place on an oiled baking sheet. Press down gently on each ball until they’re about 2 inches wide.

5

Bake for 8 minutes, then flip the cakes using a spatula and bake for an additional 6 minutes

Sweet and Salty Oat Scones
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