1 Cup Oat flour
2 Cups Spelt Flour
3/4 Cup Organic evaporated cane juice crystals
3/4 tsp sea salt
1 tsp baking soda
2 1/2 tsp Aluminum-free baking powder
2 1/2 Cups Bobs Red Mill Gluten Free Oats
1 Cup Raisins – tossed in oat flour and chopped
1 Cup Coconut Oil – measured dry, then melted
2/3 C Coconut or Almond Milk
1 Tbs apple cider vinegar
Some flour for dusting wooden cutting board.
Additional coconut or almond milk for brushing tops of scones.
Additional evaporated cane juice crystals for sprinkling tops of scones.
Preheat Oven to 325 Degrees.
Line baking sheets with parchment or silpat liners.
In stand mixer (or by hand) combine flours, sugar, salt, soda, baking powder and oats. Toss in raisins and mix well to combine. With mixer on medium speed, drizzle in coconut oil, coconut or almond milk and vinegar. Continue mixing until mixture sticks together. Transfer to wooden cutting board and knead lightly. Shape into a 12-14 inch log. Cutting at diagonals, cut out triangles.
Place triangular-shaped scones onto prepared baking trays. Brush coconut or almond milk over tops of scones. Sprinkle with some evaporated cane juice crystals.
Refrigerate for about 30 minutes.
Remove from refrigerator and bake for 20 minutes. Remover from baking sheet and cool on wired racks.
Enjoy with your favorite tea or espresso drink!