Using part oat flour makes this scone dough more difficult to work with than some, but also makes for moist scones with a nice flavor.
Makes 8 scones.
1 c rolled oats
1 1/4 c flour
1/2 c sugar
2 t baking powder
1 t baking soda
3/4 t salt
6 T COLD margarine
2/3 c COLD almond milk
1/2 t vanilla
1/2 c chocolate chips
- Preheat oven to 425°.
- In a food processor, grind oats into flour.
- Add flour, sugar, baking powder, baking soda, and salt to oat flour, and pulse a few times to combine.
- Add margarine, cut in small pieces, and pulse until mixture resembles sand.
- Add almond milk and vanilla and process until dough forms.
- With floured hands, pat dough into a 12-inch circle on a well-floured surface.
- Cut into 16 wedges. (Note: dough will be wet and sticky; if the wedges fall apart while you're working with them, simply press them back together.)
- Top 8 of the wedges with chocolate chips. Top with the remaining wedges, and press the edges together to seal.
- Place on a baking sheet lined with parchment paper, and bake 15 minutes or until bottoms are light golden. Allow to cool before serving.