|Posted by imperiomichelle on August 17, 2014 at 7:55 PM|
I know it's still summer here in the Northern Hemisphere, and where I am it's still hot, but here I am posting another bake recipe. What is wrong with this picture, you may ask? Well, I guess I just have a good air conditioning system. And besides, I knew these scones would be too good to put off making.
Scones are one of my favorite baked goods. Whenever the cafeteria made scones at my old school, I would almost always eat one. Even if the school had served scones every day for a week. Needless to say, that isn't the healthiest food choice, especially since a typical scone's ingredients have little to offer in terms of nutrition -- refined flour, butter, eggs, and sugar. (I just looked it up.) Yikes.
But these scones are different. They may not be as light and buttery as your typical scone, but they have so much more nutritional value that I'm perfectly happy to eat a couple of these. Paired with some fresh fruit and a glass of milk (chocolate almond milk, anyone? Or even some cherry-orange limonata??), these scones would make a delicious and nutritious breakfast. Besides, I quite like how hearty and nutty these scones are.
When I take a bite out of these scones, I know I'm eating real food, not empty calories. The base of these scones is chock-full of nutrition, from whole grains in the form of oats and whole-wheat flour to healthy monounsaturated fats and calcium from the almonds. Take that, butter-and-white-flour scones!
These scones have got tons of almond-y goodness from almond butter and almond meal, and the tartness and juiciness of the cranberries balance out the heavy richness of the almond butter quite nicely.
Did I mention that these scones can be made in one bowl? That's right, fewer dishes to wash!
In keeping with this simplicity theme, I form the dough into a ball in the mixing bowl and turn it out directly onto the baking sheet. Well, actually, onto a piece of flour-sprinkled parchment paper on the baking sheet. Makes washing the baking sheet much easier.
Then I press the ball into a flat circle about an inch high and cut into wedges. I made mine into mini scones by cutting the disk into six wedges, then cutting each of those wedges in half again.
Then pop them into the oven, and a few minutes later you've got delicious almond buttery, tart cranberry goodness!
I thought at first that they weren't done the first time I made these. They were firm and crusty to the touch on the outside, but when I tried to take apart the wedges, the outer crust separated from the softer interior. However, they held together just fine once they cooled for a few minutes.
Just looking at all these pictures is making my mouth water for these scones that are just bursting with almond buttery flavor. It's still hot here, but I think I'll have to make these scones again soon!
Prep time: 15 min
Cook time: 16 min
Oven temp: 375 F
- 1 cup old-fashioned rolled oats, coarsely ground (or sub quick oats)
- 1/2 cup almond meal (or coarsely ground raw almonds)
- 1/2 cup whole-wheat flour
- 3/4 tsp baking powder
- 1/4 cup packed brown sugar (can reduce to 2 tablespoons; almond, not sweetness, is the star of the flavor show in these scones)
- 2 tbsp ground flaxseed (measured after grinding in coffee grinder; about 1 1/4 tbsp whole seeds)
- 1/3 cup dried cranberries
- 1/3 cup almond butter (mine was salted)
- 1/2 cup non-dairy milk (I used vanilla soy)
- Preheat oven to 375 degrees.
- Mix dry ingredients in a large bowl.
- Add in almond butter. Add milk a little at a time. You want it doughy -- not too wet. (It will be sticky.)
- Gather dough into a ball and turn out onto a flat, lightly floured surface. I put it directly onto the parchment paper on my baking sheet. With wet hands, flatten into a disc about 1" high. Cut into wedges.
- Bake at 375 for 14-18 min. I took mine out at 16 min. It will be crusty and may seem undone inside, so let it cool for a few minutes before cutting and serving. I tried to take them off immediately and the outer crust separated from the inside. But they will set as they cool. These are best served soon after baking, but they can be reheated in a toaster oven or regular oven and enjoyed for several days afterwards. Serve with nondairy milk or another beverage such as cherry-orange limonata. Or for a more decadent treat, serve à la mode with a scoop of ice cream (leave out the mint and chocolate chips and flavor with half a teaspoon of vanilla extract instead).
Per 1 of 12 mini scones:
Fat: 6.5 g
Saturated fat: 0.5 g
Sodium: 25 mg
Carbohydrate: 15 g
Fiber: 2.5 g
Sugars: 4 g
Protein: 4.5 g