These scrumptious mini fruit oat scones, with a crisp outer edge and a tender flaky inside, are a delicious morning or afternoon treat. Scones are the perfect snack to serve along side your favourite cup of coffee or hot tea!
I’ve made these scones several times now testing both dried fruit, as well as frozen fruit, and they really are delicious either way. The scones are best served after they’ve cooled for few minutes from the oven. But they can also be stored in a container and enjoyed over the next few days as well. Simply pop them in a toaster oven to warm the scones and re-crisp the outer edges. I enjoy them plain as is, but they could also be sliced in half and spread with coconut oil, nut butter, or even some jam. Matti’s favourite scone combo is with the tart frozen cranberries with the hint of orange.
To make mini scones, once the dough is ready, divide in two equal portions and shape into circles, like you see in the photo. Then make cut lines and pop in the oven. After about 15 minutes, remove and re cut along the same lines, then carefully separate the triangle pieces, spreading them out before returning them to the oven. This will allow for crispy outer edges.
I’ve been trying to make these with different gluten free flours but I haven’t liked the results yet. They turn out too gummy in the center. So I’ll keep testing and post it once it’s as good as these ones.
The fruit combos are endless as well, switch out the fruit listed on the recipe and swap in your favourite fruit! Feel free to test out with different spices too.
Next time I plan on dicing up some apples to make an apple raisin cinnamon flavoured scone. Yum!
- 1-1/2 cups White Whole Wheat Flour
- ½ cup Rolled Oats
- ¼ cup Coconut Sugar
- 2 tsp Baking Powder
- ¾ tsp Baking Soda
- ½ tsp Vanilla Powder
- ½ tsp Sea Salt
- Zest from one Orange
- ½ cup Coconut Oil, chilled*
- ¼ cup Orange Juice
- ½ cup Coconut Milk, or milk of choice
- 1 cup Dried or Frozen Fruit (dried cranberries & raisins, or frozen blueberries & cranberries)
- Preheat oven to 375.
- In a large bowl, whisk together the flour, oats, coconut sugar, baking powder, baking soda, vanilla powder, salt, and orange zest.
- Use a pastry cutter, a fork, or a whisk to cut the cold coconut oil into the flour, leaving small pea sized amount of solid coconut oil.
- Stir in the milk and orange juice until dough is formed.
- Add the dried or frozen fruit, and press into the dough gently until fruit is distributed evenly.
- Separate the dough into two equal portions. Shape each one into a circle and place on lined cookie sheet. Make cut lines for six equal pieces into each circle.
- Place in oven and bake for 15 minutes.
- Remove from oven and recut along the same lines while gently separating the triangle pieces on the cookie sheet. This will help give the scones a crispy outer edge.
- Place back in the oven for about 5 minutes. If using frozen fruit bake a few minutes longer due to the additional liquid.
- Remove from oven and allow to cool for 5-10 minutes. Serve while still warm.
- Store in a sealed container once completely cooled. Then before serving, simply pop them into a toaster oven for a few minutes to warm and re-crisp the outer edges.