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.
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?
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!
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.
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!
If you make these Oatmeal Tahini Chocolate Chip Scones, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Check out my Pinterest page to pin more recipe like this one to make later.
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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!
- 1 cup gluten-free oat flour
- 3/4 cup old-fashioned rolled oats
- 2 tsp baking powder
- heaping 1/2 cup dark chocolate chips
- 4 TBSP “stiff” tahini
- 3/4 cup coconut milk lite
- 1 TBSP unrefined coconut sugar
- OPTIONAL 1/2 cup dark chocolate, melted (for drizzling)
- Preheat 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 the chocolate chips. You should have a thick dough-y ball.
- Spread the dough on a parchment lined cutting board and press into an 8″ circle (see photo).
- Use a damp knife, cut the dough into 6-8 wedges. Leave the wedges in a circle and don’t pull apart yet.
- Bake the scones for 15-17 minutes, then remove from the oven, recut the wedges (if necessary) and pull apart to separate. Bake for an additional 5-7 minutes, until golden brown and firm to the touch. Allow to cool completely before serving.
- Drizzle with optional melted dark chocolate. To do this, melted chocolate in a saucepan over low heat until liquified, then drizzle over scones in a zigzag pattern with a spoon.
- Store leftover scones at room temperature for 5-7 days or freeze for longterm storage.
- Category: Breakfast, Snack, Dessert
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free