Thunderstorm Morning.

 Sunday was a thunderstorm kind of morning.

It was also a lay in bed, lazy, light candles, drink coffee kind of morning.

Then I got hungry.

As usual.

This was breakfast Sunday.


I needed something hearty.


But healthy too.


Oh, and sweet double too!


Welcome to my life 🙂


So then I made some scones.


These things are super oat-y, chock full of all the good stuff…apples, pecans, raisins, and coconut.


Because you know I like to throw the kitchen sink in my scones.


Bang, bam, butter.

Apple Oatmeal Raisin Scones
Recipe type: Breakfast, Brunch, Scones
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
Warm, chewy, oatmeal scones chock full of fresh apples, sweet raisins, pecans, and coconut.
  • 1.5 c. gluten-free oat flour
  • 3 T. coconut sugar
  • 1 t. baking powder
  • ½ t. baking soda
  • 1 t. ground cinnamon
  • 3 T. extra-virgin olive oil
  • ½ c. unsweetened, vanilla almond milk mixed with ½ T. apple cider vinegar
  • ½ c. gluten-free rolled oats
  • ½ of a small, honey crisp apple, peeled, cored, and chopped
  • ½ c. raisins
  • ½ c. chopped, raw, pecans
  • ½ c. unsweetened, shredded coconut
  1. Preheat the oven to 350 degrees F.
  2. Grease a 9-in. pie plate w/ cooking spray.
  3. In a large mixing bowl, combine the oat flour, sugar, baking powder, baking soda, and cinnamon.
  4. Stir in the evoo & almond milk and apple cider vinegar mixture until a dough begins to form.
  5. Fold in the oats, apple, raisins, pecans, and coconut.
  6. Press the dough into the prepared pie plate.
  7. Bake for 20-25 minutes, or until the scones are lightly golden.
  8. Let them cool slightly, cut into triangles and serve warm w/ vegan butter & a drizzle of maple syrup.
Nutrition Information
Serving size: 8 Calories: 234 Fat: 14g Saturated fat: 3g Unsaturated fat: 10g Trans fat: 2.7g Carbohydrates: 27g Sugar: 10g Sodium: 152mg Fiber: 4g Protein: 4g Cholesterol: 0mg