It has definitely been too long since I’ve posted, not okay! My life has been a tad bit hectic lately so I’ll sum that up for you. Basically, I have been spending a lot of time with my friends and this new boy that I met (potential bf material right there, he can cook 😀 ), trying to get myself back into shape after about a month of not really doing much running, working like crazy because we are short staffed, and counting down the days until my very good friend from undergrad becomes my coworker. Doesn’t sound like much, but I’ve barely opened my computer in 10 days.
Since I’ve been sleep deprived and constantly on the move, these scones have been fantastic for quick breakfasts and snacks. In fact, I made 2 batches in a week because I just went through the first ones so quickly. And they are potential bf approved which is also a plus.
They’re a little dense because of the oats so they have a bit of staying power, which is nice. I want to try putting chocolate chips in them because I think some added sweetness would be delicious!
Cherry Oat Scones
Recipe from More Peas, Thank You
- cooking spray, to grease baking sheet
- 1/3 lactose free milk (regular is fine as well)
- 1 teaspoon lemon juice
- 1 cup whole wheat pastry flour
- 1/2 cup unbleached all purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon nutmeg
- 1/4 cup coconut oil (margarine or butter can be substituted)
- 1 cup old fashioned oats
- 1/2 cup unsweetened dried cherries, chopped
- 1/4 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- Preheat oven to 350 degrees F and lightly grease a baking sheet with cooking spray
- In a large liquid measuring cup (I use a 2 cup size), combine milk and lemon juice and set aside. This will curdle the milk.
- In a large bowl, combine flours, baking soda, baking powder, salt, and nutmeg.
- Cut in coconut oil (or other fat if using) until the flour mixture has the texture of wet sand.
- Fold in oats and cherries.
- To the milk mixture, add applesauce, brown sugar, and vanilla.
- Add milk mixture to flour mixture and fold until just combined.
- Turn dough out onto lightly floured surface and knead briefly. Roll into a 1 inch thick round and cut into 8 wedges.
- Place wedges 2 inches apart on a baking sheet and bake 20-23 minutes or until golden brown on the bottom.
As soon as they are cool enough that the cherries are not little molten bombs among the pastry, you obviously must do a taste test to assure they turned out correctly 🙂
But for real, they’re really good hot out of the oven!
My meatless month ends tomorrow, I think I’m gonna stick with this veggie thing, I kind of like it!