Oatmeal Tahini Chocolate Chip Scones

Easy oil-free, gluten-free, and refined-sugar-free scones with tahini, oatmeal, and chocolate chips. Perfect with a warm beverage in the morning or evening!

To get through tedious homework in elementary school I used positive conditioning in the form of candy.

I opened a bag of bag of plain or peanut M&Ms next to my textbook and wide rule paper.

For every time I finished a math problem, I popped an M&M or two (or three) in my mouth.

On to the next question.

Solve, savor, swallow, repeat.

Kind of what I did while testing these Oatmeal Tahini Chocolate Chip scones, except instead of M&Ms I popped chocolate chunks.

What, did you think I was going to say an entire scone?!

Friends, this is my first ever scone recipe on the blog!

And because art imitates life, it’s also my first in real life.

Why the first?

Well, I spent most of my adult life baffled by scones.

Maybe it’s because I’ve never been across the pond to England, or maybe it’s because triangles in geometry were never my favorite shape.

Regardless, these triangles of oat-y goodness are now my new favorite dainty treat.

 

What You Need to Make Oatmeal Tahini Chocolate Chip Scones

Here’s what you need:

• gluten-free oat flour
• old-fashioned rolled oats
• baking powder
• “stiff” tahini
• coconut milk lite
• unrefined coconut sugar
• dark chocolate chips

That’s it!

How to Make Oatmeal Tahini Chocolate Chip Scones

Preheat the oven to 375°F and line a baking sheet with parchment paper.

Mix the oat flour, oats, and baking powder in a medium bowl and toss to combine.

Add in the tahini, coconut milk, and coconut sugar and mix to combine.

Fold in 1/2 cup dark chocolate chips. You should have a thick workable ball.

Spread the dough on a parchment lined cutting board and press into a large circle about 8-10″ in diameter.

The dough should be about ~1″ high.

Use a damp knife, cut the dough into 6-8 triangular wedges.

Carefully transfer the scones to the parchment lined baking sheet using a spatula.

Bake them for 22-25 minutes until golden brown and firm to the touch.

Allow scones to cool completely before serving.

Drizzle the scones with optional melted dark chocolate.

To do this, melt 1/2 of the dark chocolate chips in a saucepan over low heat until liquified, then drizzle it over scones in a zigzag pattern with a spoon.

Store the leftover scones in an airtight container in the refrigerator for 5-7 days and freeze for longterm storage.

Swaps & Substitutions

These scones are made gluten-free with an old-fashioned rolled oat and oat flour base.

You can make your own oat flour by processing oats into a fine flour in the blender.

Coconut milk adds silky creaminess to the recipe.

If you don’t have coconut milk, you can sub almond milk, but coconut milk is preferred for the best texture!

Most of the vegan scone recipes I came across use solid coconut butter in place of traditional butter.

To make this recipe oil-free, I subbed tahini in for coconut butter instead!

You’re going to love the tangy flavor sesame seeds butter adds to these morsels.

Usually you’ll notice my recipes call for “runny tahini”, but for this recipe, a more solid tahini actually works best to make the batter studier and easier to work with.

I like my scones on the less sweet side; how about you?

Adjust the Sweetness

This recipe is lightly sweetened with only a Tablespoon of unrefined coconut sugar.

That’s it!

For sweeter scones, add up to 2 Tablespoons of coconut sugar, but I bet you won’t need it, especially if you’re adding in chocolate chunks.

The combination of chocolate and tahini is hard not to resist and scone form is no exception.

If you don’t want to add chocolate to your scones, try subbing raisins or berries here instead for extra sweetness and texture!

Tips & Tricks for Making Vegan Scones

Let me school you on how to form scones.

It’s much easier than you think– no fancy molds or scone-making skills required.

First, spread the dough into a large circle by pressing with damp hands.

You can also use a rolling pin here but I found hands work just fine without dirtying any extra dishes!

Next, I like to pre-cut my scones in 6-8 triangles and bake for 15 minutes without pulling them apart.

After the scones are half-baked and semi solid, re-cut the scones and bake for an additional 5-7 minutes until done.

This allows the scones to retain moisture during the first half of baking time and brown during the second half.

You want the scones to be firm to the touch with a little give when removed from the oven.

How to Serve Oatmeal Tahini Chocolate Chip Scones

These Oatmeal Tahini Chocolate Chip Scones are perfect for a fun breakfast, brunch, dessert, or a snack.

Oats add complex carbs, protein, and fiber and tahini adds healthy fats, so you have all of the nutritional bases covered.

And chocolate, because dark chocolate is in its own food group, yes?

Try drizzling them in extra melted dark chocolate for a sweet flourish.

The scones store well at room temperature for a few days but you can also freeze them for long term storage.

Enjoy one with a glass of almond milk or a warm cup of coffee or tea!

Enjoy!

More Vegan Breakfasts

• Vegan Pumpkin Buckwheat Pancakes

• Blueberry Buckwheat Pancakes

• Almond Flour Chocolate Chip Pancakes

• Blueberry Hemp Heart Protein Pancakes

• Golden Beet Protein Pancakes

• Glowing Green Protein Pancakes

• Chocolate Greek Yogurt Protein Pancake Pizza

• Peanut Butter & Jelly Protein Pancake Pizza

• Protein Oat Blender Pancakes

I Want to Hear From You

If you make this Oatmeal Tahini Chocolate Chip Scones recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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