I never really knew what scones were all about until I had some for breakfast at Squam…and I decided I would have to try to bake some myself. I found this wonderful recipe using oats and buckwheat flour, that is as good for you as it is tasty.
Add some cherries and chocolate chips, and you can have dessert for breakfast!
1/2 cup oats
1 cup buckwheat flour
1 tbsp corn starch
2 tsp baking powder
A pinch of sea salt
1/3 cup coconut oil, frozen and cubed
1/4 cup almond milk
1/4 cup maple syrup
1 tsp pure vanilla extract
A generous 1/3 cup pitted and quartered fresh or frozen cherries (or any kind of berries)
1/3 cup Ghirardelli dark chocolate chips
Turbinado sugar for sprinkling on top (optional)
Preheat the oven to 400⁰F and line a baking sheet with a non-stick silicone mat or parchment paper.
Add oats, buckwheat flour, corn starch, baking powder, and salt to the food processor and pulse a few times to combine. Add the frozen coconut oil to the food processor and process until oil is broken up into small pieces and evenly distributed with the dry ingredients. Pour in the maple syrup, almond milk, and vanilla extract and pulse a few times to combine.
Transfer the dough to a mixing bowl and mix in the cherries and chocolate by hand. Pat into a 1 inch thick circle on the prepared baking sheet and cut into 8 triangles. Sprinkle with turbinado sugar if desired.
Bake for 20 minutes, or until lightly brown on the edges. The bottom of the scones should be browned but not burnt. Cool on the sheet before transferring to a wire rack to cool – otherwise the scones will crumble.
The scones are best eaten the same day, or wrapped in foil and frozen in freezer bags. When ready to use, transfer from foil to a baking sheet, and warm in a 350⁰F oven.
Recipe adapted from radiantrachels.com