Vegan Oatmeal Scones

My mom loves oatmeal cookies & scones so I combined the two for Mother's Day!  Who says I'm not a good daughter.  Hell, I'm an only child - if I don't do something, no one will!  These are inspired by Cook's Illustrated Oatmeal Scones.

1 1/2 cups rolled oats (4 1/2 ounces) or quick oats 

1/2 cup vanilla non-dairy yogurt

1 chia egg (3 Tbs ground & mixed w/ water to cover)

1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)

1/3 cup granulated sugar (2 1/4 ounces)

2 tsp  baking powder

1/2 tsp  table salt

10 Tbs coconut oil (cold), broken into 1/2-inch cubes/balls

1 Tbs granulated sugar for sprinkling

1. Adjust oven rack to middle position; heat oven to 375 degrees. Spread oats evenly on baking sheet and toast in oven until fragrant and lightly browned, 7 to 9 minutes; cool on wire rack. Increase oven temperature to 450 degrees. Line second baking sheet with parchment paper.

2. Remove 1 tablespoon of yogurt to small bowl and reserve for glazing.  Whisk remaining yogurt and chia in large measuring cup until incorporated.

3. Pulse flour, 1/3 cup sugar, baking powder, and salt in food processor until combined, about four 1-second pulses. Scatter cold coconut oil evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer mixture to medium bowl; stir in cooled oats. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in bowl until dough forms cohesive mass.
 
4. Scoop dough onto prepared baking sheet. Brush surfaces with reserved yogurt and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes. Serve.

The coconut oil added a nice tropical flavor.  I think these would be great w/ diced, candied ginger (I'm talking to you ginger-loving, hungry hippie!) and some macadamia nuts.

Hope you all enjoy!