Ingredients
Scale
- 2 cups whole wheat pastry
- 1/2 cup rolled oats
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1/4 cup brown sugar
- 1/4 cup canola oil
- 1/2 cup almond milk
- 1 tsp vanilla extract
- 1/2 cup super fruit spread (trader joes)
Cream Cheese Topping
- 1/2 cup light cream cheese, softened
- 2 Tbsp Super Fruit Spread
- 1 Tbsp maple syrup
Instructions
- Preheat oven to 400 degrees Fahrenheit. Mix flour, baking powder, sea salt, sugar and oats in a bowl.
- In a seperate small mixing bowl combine sugar, oil, almond milk and vanilla extract. Pour wet ingredients into dry and mix until dough has just come together. Melt the super fruit spread in a microwave safe bowl for about 45 seconds until it slightly resembles a liquid form.
- Fold super fruit spread into dough. Knead the dough into a ball and place on a parchment lined baking dish.
- Press into a circle, about 1 inch thick and about 7 inches wide. Cut into 8 triangles. Slightly separate triangles and sprinkle with a little extra sugar.
- Bake in the oven for 15-18 minutes. For a crispier outter layer bake for almost 20 minutes.
- Let cool for 5 minutes then enjoy!
- To make the optional cream cheese spread, melt the cream cheese and superfruit spread in the microwave for about 30 seconds. Stir in maple syrup until well combined. Spread over scones!
Notes
Makes 8 scones. These are best served fresh out of the oven after cooling for 5 minutes. They last up to three days in an air tight container at room temperature. You can store them in the refrigerator, wrapped for up to a week after. It’s highly doubtful they will last that long though! 🙂