300g oat flour
150g plain flour (I use gluten free)
1 teaspoon bicarb
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
200ml almond milk
200ml maple syrup
50g coconut oil, melted. Plus extra for lining the muffin tray.
Preheat the oven to 180c, fan setting. Line a 12-hole muffin tray with coconut oil.
In a large bowl, mix together the flour, bicarb and spices. Once combined, add the maple syrup, coconut oil and almond milk and mix until a batter has formed.
Pour the mixture into the muffin holes and bake for 20-25 minutes, until golden – a knife inserted in the centre should come out clean, if not place back into the oven for 5 more minutes.
Once cooked, leave the scones to cool for at least 10 minutes in their tin to firm up, then transfer to a wire rack to finish cooling or serve warm out the tin.
These scones taste delicious with a big dollop of coconut yogurt and chia jam.