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.
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
10 servings
Serving size
2 scones
Amount per serving
Calories314
% Daily Value *
Total Fat17.3g23%
Saturated Fat 2.8g14%
Trans Fat 0g
Cholesterol0mg
Sodium464mg21%
Total Carbohydrate35.9g14%
Dietary Fiber 4.4g16%
Total Sugars 13.8g
Protein7.3g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
¼cupwhole-wheat flour
1cupunsalted, mixed nuts
1cuprolled oats
1tspvanilla extract
¼cupagave nectar, warmed
1tspteaspoon salt
¼cupdried 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
AuthorLife and Health Network