Healthy oatmeal and almond scones

By thatcakechick On July 6, 2014 · Leave a Comment

Healthy oatmeal and almond scones

(gluten- free)

Scones are one of my favorite bakes. I fell in love with scones when I lived in London. The British sure knows how to make their scones, and there are huge differences.. These healthy oatmeal and almond scones are definitively on the healthy side, and they are also healthy gluten-free scones. But else than that they have all the good things that a scone should have. Moistness, crisp on the outside and perfectly paired to both sweet and savory toppings.

If you want to make the perfect scones, check out my post about How to make the perfect scones, The perfect scone recipe, and my other healthy recipe of scones the healthy scones with oatmeal.

One of my favorite toppings to these healthy oatmeal and almond scones is the light version of a blue cheese spread, topped with sweet strawberries (pictured below).

Low fat blue cheese spread: I mix 1/4 parts of Blue cheese with 3/4 parts of cottage cheese with a fork or a blender, to get a more protein boosted and low fat spread. Top it with berries, grapes or a dash honey. YUM!

And by the way; I am back! The last weeks has been crazy (in a good way!). But I have made loads of yummy food for you guys, I just haven´t had time to post it. But finally here it comes! Starting out with these healthy oatmeal and almond scones.

Healthy oatmeal and almond scones

(gluten- free)

These healthy oatmeal and almond scones are super moist, but crunchy on the outside. They are a perfect anyday treat, and boosts healthy fibres and protein, which both will help stabilize your bloodsugar!

Ingredients:

1 dl/ 50 grams almond flour
2 dl/ 80 grams oatmeal flour
1 tablespoon oatmealfor baking out
2 tablespoons/ 20 grams coconut flour

1 teaspoon baking powder
1 krm teaspoon sea salt
1-2 teaspoon psyllium husk

2 tablespoons/ 10 grams grapeseed oil
2 tablespoons/ 50 grams greek yoghurt or natural yoghurt or kesam
1 dl water
1 medium egg
1 eggwhite

Method:

Blend the wet and dry ingredients in two different bowls. Mix.
Pour the wet ingredients into the dry ingredients, and mix well. Let rest a couple of minutes in the fridge or in the freezer to set.
Form the dough to a flat rectangular (pictured above), ca 1,5 cm high. Make sure there is almond flour or oatmeal underneath the dough, so it dont get stuck. Cut out with a sharp knife and form triangular scones (pictured above), ca. 8-10 (I made 8 scones).
Bake for ca. 18-20 minutes in 175 degrees celsius/ 350 F. They should be golden on the outside.
Cool down on a wire rack for ca. 15 minutes. Top with whatever you want, sweet or savory. If you like blue cheese try out the low fat blue cheese spread (recipe and pictured above).