Saturday mornings in my childhood home had a distinct pattern: the dual sounds of my Dad grinding coffee in his hand-powered mill while blasting Dixieland jazz; my Mom at the dining room table, hidden behind mountains of cookbooks, making her weekly menu and shopping lists; the Bugs Bunny & Roadrunner show; and big breakfasts.
The big breakfasts were almost always one of the following options: pancakes, homemade honey-nut waffles, crepes (always with sugar and lemons from our Meyer lemon tree out back), crumb coffeecake (recipe from the back of the Bisquick box), or currant scones. Scrambled eggs and bacon (regular or Canadian) made occasional appearances, but it was mostly carbohydrate heaven. My brother, sister and I all swam for the local swim team, and the hearty breakfast typically fueled us well beyond lunchtime.
All of this reminiscing brings me to one point: whether you are an endurance athlete, a casual exerciser, or anywhere in between, forget the bunk and embrace your carbs! You need them.
Protein is important, absolutely, but healthy carbs are every bit as essential to avoid pooping out, especially if you are doing any sort of endurance training. Sports nutritionists recommend if you are engaged in any intense cardio activity (running, swimming, biking, or just hard cardio gym workouts in general) that 60 percent of your daily calories should come from carbohydrates to maximize workout performance.
Oats are always a great option in my book because they are cheap, convenient and versatile. They provide a whopping 27 grams of carbohydrate per 1/2-cup serving, but are also super high in fiber and low on the glycemic index food, meaning that the energy they provide is long-lasting.
And while I’m guessing you love oats as much as I do, there’s no reason to stick with porridge and granola. You can fancy things up on weekend mornings, like I did with these delectable coconut oil, pear and oat scones.
I used the oats in two form: whole and ground into flour. You can buy oat flour, but I prefer to throw my oats in the food processor and whiz for a few seconds: voila! Instant flour. Coconut oil (in place of traditional butter), fresh pears and cardamom sent these straight over the top. And while these take a bit more time to prepare than a bowl of oatmeal, the bonus is that you have several additional breakfasts for the week ahead.
(Disclaimer: the author of this post was Powered by Scones :))
In a small bowl, whisk the egg and milk. Add to the flour mixture and stir until just blended; fold in pears.
Turn dough out onto a surface lightly dusted with oat flour. Gently pat into two 6-inch circles, about 1/2 inch thick. Cut each circle into 6 wedges and place 2 inches apart on prepared baking sheet.
Bake in preheated oven for 17 to 22 minutes or until golden brown and firm to the touch. Transfer scones to a wire rack and let cool for 5 minutes. Serve warm or let cool completely.
Vegan Option: Use nondairy milk (e.g., almond, coconut, etc.). For the egg, use a flax egg: Mix 1-1/2 tbsp flaxseed meal (ground flax seeds) with 3 tbsp warm water, let stand 5 minutes to thicken, then use in place of the egg.
Storage Tip: Store the cooled scones in an airtight container in refrigerator for up to 5 days or in the freezer for up to 3 months. Let thaw at room temperature for 1 to 2 hours before serving.
HI, i have a couple pears I want to put to use in a sweet dessert! However, I only have gluten free baking flour is that ok or should I purchase oat flour?
Tuesday 7th of July 2020
Hi Asley! This would probably work nicely with GF flour. As for the oat flour, you can make your own (if you have some rolled oats on hand, any variety): jus process in a blender or food processor until they resemble a fine flour. :)
Monday 30th of May 2016
Oh my word....these are absolutely delightful! We had some pears that needed to get eaten and I came across the recipe and decided it was a must to try..,it will definitely be a staple breakfast treat in our house now...they melt in your mouth and are so easy! I didn't have any cardamom so used cinnamon instead. Can't wait to make them again...thank you! My family devoured them! ?
Tuesday 31st of May 2016
Yippee whahoo! Almost-to-the-point-of-trashing pears are so darn good in baked goods. So thrilled to hear the family loved them, too!
Tuesday 10th of February 2015
They look amazing but I am not sure where to get coconut oil. I live in Australia and the whole coconut thing is a bit new here - we just have coconut water in the supermarkets recently. I guess I will try the health food shop. do you think I can just add butter... how much?
Thursday 12th of February 2015
Hi! Absolutely--unsalted butter would be perfect in these! Add the same amount as the coconut oil. :)
Tuesday 10th of February 2015
Ohh! These scones sound wonderful. I may have to make a batch this weekend for valentines day! I can never get enough scone/muffin + hot tea/coffee action in the colder months!!
Tuesday 24th of February 2015
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