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2 cups oat flour (made by blending Mornflake Superfast Oats)
1 cup gluten-free flour
3/4 cup cup buttermilk + 1 tbsp apple cider vinegar
1/3 cup coconut oil, room temperature
1/4 cup coconut sugar
2 tbsp soy milk
2 tbsp maple syrup
1 tsp baking powder
1 tsp vanilla bean paste
1/4 tsp salt
¼ cup freeze dried strawberries (optional)

To serve
Fresh strawberries
Coconut yoghurt

Food processor (to make the oat flour)
Large mixing bowl
Measuring jug
Large baking tray
Measuring cups + spoons
Wooden spoon
Cooling rack
Pastry brush


Pre heat the oven to 200c/180c fan oven and line a large baking tray.

Put the flour, coconut sugar, baking powder and salt into a large mixing bowl. Add in the coconut oil and rub it in until the mixture resembles fine breadcrumbs.

Add in the buttermilk and gently mix it in until you have a soft sticky dough. If the mixture is too dry, add in an additional 1-2 tbsp. soy milk.

Fold in the dried strawberries, if you are using them, and then roll 1/3 cup of dough into a ball and place onto the baking tray. Repeat this step with the rest of the dough.

Brush the tops of the scones with a little maple syrup and sprinkle over some rolled oats.

Bake for 20 minutes, or until golden on top.

Remove from the oven, and allow to cool. Then enjoy with fresh strawberries and coconut yoghurt.

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