Description
Mom’s right: scones are best eaten shortly after baking, but these are still darn good re-warmed (and, much as I may like to eat 3 or 4 scones in one sitting, 1 is typically plenty). Let them cool completely, then tightly wrap in plastic wrap, or seal in a plastic zipper-top bag. Re-warm them in the oven or toaster oven (not the microwave oven–no scone deserves such a fate)
Ingredients
- 2 cups whole grain spelt flour
- 2 tablespoons flaxseed meal
- 1/4 cup natural cane sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 1/3 cup coconut oil, softened (not melted, but not hard)
- 1 cup nondairy milk (or dairy)
- 1/3 cup coarsely chopped dark chocolate
- 1/3 cup dried cherries, coarsely chopped
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper or a silpat.
- Place the flour, flaxs meal, sugar, baking powder, and salt in the bowl of a food processor and pulse or stir until well blended. Add the coconut oil and pulse until mixture resembles fresh breadcrumbs. Transfer to a large bowl.
- Add the milk, chocolate and cherries; lightly mix with fork until dough just comes together.
- On a lightly floured board, pat the dough into 2 equal circles that are about 3.4” thick and on the baking sheet. Cut each circle into 5 wedges with a knife or pastry cutter and separate them; transfer to the prepared sheet.
- Bake in the preheated oven for 15 to 20 minutes, until puffed and golden. Serve warm. Wrap cooled scones and refrigerate or freeze.
- Category: Breakfast, Scones
katshealthcorner
Tuesday 25th of January 2011
ohmygoodness! I love that these have spelt flour!!! So healthy!! :)
mylifeinscones
Thursday 30th of September 2010
I agree 100% with your mother about scones being best fresh from the oven. Just hard to justify if it's a whole batch and there's just you to eat them!
Camilla
Thursday 30th of September 2010
Hi Barb and Leslie,
Thank you for alerting me to my olive oil omission! I have added it in!
Leslie, I've done these with both buttermilk and yogurt and they taste the same no matter which you use. Hope you give them a try!
Camilla :)
Leslie McDaniel
Thursday 30th of September 2010
This looks awesome! I personally have never made scones but I have a good friend who used to make them weekly for a "tea and scones" meeting with friends. Now some of the group have moved away so we no longer meet. I miss scones. Maybe this will be the first kind I try on my own! Does the use of yogurt vs. buttermilk affect the texture or anything? Also, you mention in the introduction that it uses a "combination of olive oil and butter" but I don't see that in the ingredients list. Is that in addition to the butter listed? Thanks!
Barb
Thursday 30th of September 2010
Was there suppose to be olive oil?