Oat scones with tahini and mashed avocado
Photo by Agnes Maltesdotter
Having a favourite scone recipe in the back of your head is a winner. In under half an hour you can have freshly baked bread for your weekend breakfast or brunch, something to go with your evening soup or - my fave - something to carry on your picnic in to the woods!
I find these ones to be the right combination of crumbly, sweet…and slightly addictive. They’re easy to make and I really think you should try them! I have this recipe as my base recipe and then sometimes change what flour I’m using depending on what I have at home/what flour that is available/to fit any allergies etc. I shared my Almond flour version of these scones over at my friends at Food Pharmacy - something to check out as well!
AND one last thing, these scones can also be served as a savoury dessert together with some coconut cream (or yoghurt) and a berry/fruit compote or chia berry jam! Delicious!
Oat scones with mashed avocado
Ready in: 25 minutes
6 dl / 2 1/2 cups cups oat flour (or a mix of your favourite flours, I sometimes use 1/3 buckwheat flour or 1/3 almond flour)
1/2 dl / 0.2 cups rolled oats
1 Tbsp potato starch
1 tsp baking powder
1 tsp bicarbonate of soda
3 Tbsp chia seeds
1/2 tsp salt
a handful dried fruits or berries, such as organic mulberries and goji berries
5 Tbsp cold-pressed rapeseed oil
2 dl / 0.8 cups oat mylk, or any plant based mylk of your choice
1 ripe avocado, smashed in to a chunky spread
Pre heat the oven to 175 degrees.
Mix all the dry ingredients in a mixing bowl. Add the oil and mylk and blend in to a sticky dough. Try not to kneed it, but only blending it together, this will give you more fluffy scones!
Form scones using two spoons and put on a baking sheet. Bake in the oven for about 15 minutes, until the scones are lightly golden around the edges.
Serve the scones straight from the oven, with some (lots of) tahini and smashed avocado. ENJOY!