Wheat-Free Oatmeal & Honey Scones

This is one of my favourite Teresa Cutter’s recipes.

I just tweaked it by swapping the olive oil with coconut oil and letting the dough ferment overnight to decrease the phytate content of the oats.

This has become an all-time favourite quick snack in my household.


..and thanks Teresa!


2.5 cups wheat free rolled oats  +  1/2 cup extra for rolling (I use Bob’s Red Mill brand)
1 tbsp ground flaxseed (I grind my own but you can use Stoney Creek brand)
1.5 tsp aluminum free bicarb soda
1/4 cup raw honey
1/4 cup coconut oil (or butter/ghee)
1/2 tsp ground cinnamon
1 tsp real vanilla
zest from 1 orange
1 ripe banana
1 cup unsulphured raisins

Preheat your oven to 180 °C. (160 °C fan forced)

Combine 2 1/2 cups of oats,  honey, oil, cinnamon, orange zest, vanilla, banana and bicarb into a food processor or in a bowl.

Mix until the mixture comes together to form a soft dough.

Add the raisins last of all and work it by hand for another few minutes to get a good dough-like consistency. It will be very sticky.

Leave at room temperature overnight to ferment.

Spoon the scone dough onto a board coated with the rest of the rolled oats and cover the outside of the dough with the oats.

Flatten down slightly and cut into rounds.  You should get 8 rounds.

Place onto a baking tray lined with baking paper and bake for 20 minutes until golden.

Remove from the oven and cool.