These vanilla oat scones are melt in your mouth good. You would never know they are loaded with fiber and gluten free.
One of my favorite baked goods to mix together is Blueberry Oat Scones. The rest of my family loves them too. Ok, almost the rest of my family. My youngest is not a blueberry fan (I think he may have overdone it on blueberries during toddlerhood), so the last few times I made them he has asked why can’t I make some plain ones?
Plain??? What about with some other fruit, such as raspberries, I asked him. Nope. He just looked at me. Plain.
Well, fortunately, I quickly realized that “plain” didn’t have to mean boring. I mean, vanilla is often considered a plain flavor, but in reality, a good vanilla flavor isn’t really plain at all. And what about if I added some chia seeds…would they be noticed? Would they be accepted?
And what about if I added some chia seeds…would they be noticed? Would they be accepted?
As you can probably guess, these were a hit. My 7-year old, plain-loving little guy loved them, as did the rest of us. The chia seeds were much less noticeable than I thought they would be and didn’t change the flavor or texture at all.
Give these a try and let me know what you think! They are easy to whip up in the morning, super easy if you mix the dry ingredients the night before and leave the butter to sit out on the counter overnight.
- 1⅓ cups oat flour (certified gluten-free if needed)
- ¾ cups old-fashioned oats (certified gluten-free if needed)
- 2 tablespoons chia seeds
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ⅓ cup + 1 tablespoon sugar, divided
- ¼ teaspoon salt
- 6 tablespoons butter, at room temperature
- ¾ cup vanilla yogurt OR plain Greek/Skyr yogurt + 1 T maple syrup
- ½ - 1 teaspoon vanilla extract (use 1 teaspoon if using plain yogurt)
- Preheat oven to 425 degrees Fahrenheit. Line two baking sheets with parchment paper.
- In a large bowl, mix together flour through salt.
- Slice butter into chunks and use your fingers to mix it into the flour mixture.
- Measure out the yogurt and mix in the vanilla extract (and maple syrup if using plain yogurt). Add to the flour-butter mixture and use a spoon to stir until just combined.
- Place about 1 tablespoon of sugar onto a plate. Scoop out scones using spoons. Dip the top into the sugar and then place onto the prepared baking sheet.
- Bake for about 12-15 minutes, or until golden brown. Cool on a wire rack. Enjoy!
Reduce the sugar by using plain yogurt instead of vanilla or mixing vanilla and plain yogurt together.
Up the protein content by using Greek yogurt.