Ingredients
The following ingredients have 8 Servings
- 1-1/2 cups white whole wheat flour
- 1 cup old-fashioned rolled oats
- 1/3 cup coconut sugar (or brown sugar)
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup cold butter (cubed)
- 1/4 cup half and half cream
- 1/4 cup brewed espresso plus more for brushing
- 1 tablespoon vanilla extract
- 1 large egg
- 1/4 cup butter
- 1/4 cup coconut sugar (or brown sugar)
- 2 tablespoons agave syrup
- 1/4 teaspoon salt
Instruction
- Preheat oven to 425F. Line a baking sheet with parchment paper. Set aside.
- In a large bowl, combine flour, oats, sugar, baking powder, baking soda, and salt. Cut in butter until crumbly. Mix in cream, espresso, vanilla, and egg until a shaggy dough forms.
- Turn dough onto a floured surface and gently knead several times until dough comes together. Pat dough into a 1-in thick round. Cut the round into 8 wedges and place wedges on prepared baking sheet. Brush with additional brewed espresso
- Bake scones at 425F 13-15 minutes or until golden-brown. Remove from oven and cool on a wire cooling rack.
- Make the caramel sauce: In a small saucepan over medium-high heat, melt butter. Add sugar, agave and salt and bring caramel sauce to a simmer, stirring occasionally until golden brown and thickened.
- Remove caramel from heat and drizzle while warm over cooled scones. Let scones stand 5 minutes then enjoy!
