coconut oat scones // maple cinnamon glaze

I don't make scones very often, but I had a super craving for scones and a cup of tea a couple weeks ago and couldn't get the idea out of my mind. There was only one solution- makes scones! 

Keeping in theme with non dairy month, these beautiful little scones are made with Pacific's Organic Oat Milk. They turned out even better than I had imagined- you will want each and every last crumb.

In addition to  oat milk which is already naturally sweet {no added sugars- yay!}the scones are sweetened with dates - additional ground oats are added to all purpose flour giving these scones even more whole grain goodness. 

As I mention  in my Coconut Chai Oat Smoothie recipe, oat milk was the one milk I was least excited about, however it is quickly becoming a favorite. It was awesome to bake with, sadly it is not suitable for those with a gluten allergy. On the bright side you could use an all purpose gluten free flour and gluten free oats along with a gluten free non dairy milk such as almond, hemp, rice, soy or hazelnut and still come away with a pretty awesome scone.

The scones are relatively easy to pull together- especially if you have access to a food processor. You can absolutely make these by hand, you will simply need to use a little elbow grease but totally doable.

Let's talk about this glaze- it is so amazing!! Cinnamon, pure maple syrup, oat milk and powdered sugar. Mix together until smooth and shiny and you have yourself a glaze. It is best to glaze the scones once they have cooled or else you may find yourself with glaze that just kind of does what it wants and slides off the top of your scones.

The scones are done baking once you have achieved a golden brown bottom on the scones.  The tops won't match the bottoms so don't just go by the top color of the scones or you will most certainly have burnt bottoms, and no one likes black bottom scones.

Justin and I will be hiking all the 4,000+ footers in New Hampshire, we tackled our first "warm up" hike this past weekend- Mount Chocorua {3,478}, it was amazing! 8 1/2 miles round trip and we made awesome time- about 2 hours 15 minutes up (the average is 3 hours) and 2 hours down. These scones would have been the best post hike snack....but they were all gone, eaten within a couple of days of baking, I did share though with my friend Mel!

These scones travel well and are the perfect afternoon pick me up snack with a cup of tea on a lazy Sunday afternoon- although with summer quickly approaching our weekends are going to be far from lazy, unless of course it is raining.

Aaaa that glaze!

Any fun summer plans this season?

Are you a fan of scones or more a cookie person?

Remember to tag your non dairy creations on instagram and twitter with #nondairymonth!

Coconut Oat Scones ~ Maple Cinnamon Glaze

makes 10 scones

you will need:

1 cup rolled oats finely ground

1 1/2 cups all purpose flour

1/2 cup COLD vegan butter

1 tbsp baking powder

1/4 tsp salt

6 dates, soaked for at least 10 minutes in hot water - pitted and water discarded

3/4 cup flaked coconut {flaked or shredded/ unsweetened or sweetened}

3/4 cup Pacific Organic Oat Milk*

for the maple glaze

1 cup powdered sugar

1 tbsp pure maple syrup

1 tsp cinnamon

2-3 tbsp Pacific Organic Oat Milk

assembly:

Pre Heat oven to 400* F

In a food processor, finely grind the oats. Add flour through dates and process using "dough" mode until pea size clumps form. Add coconut and pulse a few times. With the processor running on dough mode, slowly add the oat milk through the chute- process until the dough just begins to come together- do not over process.

Turn the dough onto a lightly floured work surface. Gently Knead the dough until it comes together- form the dough into a circle or square that is about a 1/2" thick.  Using a 3" biscuit cutter/ring, cut scones out of the dough, place on a parchment lined baking sheet. Reform the dough and continue stamping out the scones from the dough until all the dough has been used.

Bake in the pre heated oven for 12-14 minutes- check the bottom of a scone at about 10 minutes, pull once the bottom of the scone is golden brown.

Remove from the oven and transfer to a wire rack to cool.

While scones are cooling, make the glaze. Combine all ingredients {starting with 2 tbsp of milk, adding more if needed} and stir until smooth.

Once scones are cooled, drizzle with glaze. Scones will keep covered for up to 3 days.

Enjoy!

*I was given this product to review however all thoughts and opinions are my own