(Note: this post was originally published on December 10, 2020. The date above reflects migration to the new platform.)
Scones are one of my favorite bakery treats. But the average scone is basically just butter, white flour, and sugar. That's fine for a special treat, but not necessarily something I want to have on a daily basis. That's why I've been on a mission to re-create scones, and I can't wait to share with you what I've come up with!
My requirements for this re-imagined scone were pretty simple. It had to be (1) delicious, (2) in a classic scone shape, (3) dense and a bit flaky, and (4) made of whole food ingredients. And let me tell you, these are awesome! After a lot of experimentation, I think I finally nailed it.
In terms of ingredients, these scones are basically a bowl of oatmeal. The only flour comes from oats that you'll grind yourself in a food processor. The only fat is nut or seed butter, which you can choose based on your taste, budget, and dietary needs. They're minimally sweetened with maple syrup. That's it! This means we'll be eating these all the time rather than just on a special weekend trip to the bakery.
On a technical note, my version are dense, flaky scones rather than a light, airy ones. I've always preferred denser scones that are made with a higher fat content and very minimal other wet ingredients, since I think it helps to differentiate them from muffins. They have a really nice texture that's somewhat reminiscent of a peanut butter cookie.
I want to thank my friend Andrea for making me think more about the combination of oat flour and nut butter. Andrea has a gorgeous Instagram account (@sweet.in.nature) that I highly recommend checking out. She posted some amazing peanut butter cookies a while back that got me thinking about a super simple, yet super nutritious, dough based in oat flour and peanut butter.
There's really nothing like a classic icing, so that's what I'm suggesting here. But if you want to make these completely free of refined sugar, leave the icing off. In that case, I'd drizzle them with a bit of maple syrup or melty nut butter before serving to make them feel extra special!
I chose to flavor these beauties with maple, pecans, and ginger as an homage to my all-time favorite bakery scone. We live in a small town, and our one coffee shop, Village Wine and Coffee, is my greatest love! Most weekend mornings during the spring, summer, and fall we walk a ten-mile loop that includes a stop at Village Wine and Coffee about four miles in. We get coffees (iced during the summer, hot otherwise) and our favorite maple pecan ginger scone.
The maple pecan ginger scone at Village Wine and Coffee is magical. The combination of sweet maple, nutty pecans, and zingy ginger is perfect. We've gotten so many that we refer to them as "MPG" (for Maple, Pecan, Ginger).
Here's what you'll need for this recipe, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.
With scones as delicious and nutritious as these, bakery treats can become an everyday occurrence! We've actually been bringing these for lunch. They're lovely alongside a morning coffee, and also delightful for dessert. Heat them up and they become magical.
These scones also freeze beautifully! You might consider making a double-batch and stashing some away for later, or giving them as a gift since they travel well too. Hooray for nutritious bakery treats at home!
It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.
Apple Cider Donut Oat Flour Cake
These scones are packed with lots of cozy flavor and surprisingly simple, nourishing ingredients. Can you believe they're basically just oats and nut butter?? Delicious and good for the body, these have become a go-to for us and I hope they will for you too.
For the Scones
For the Icing
Did you make this recipe? Did you make substitutions? How did you serve it? Any helpful tips? Please share your thoughts, since these insights are really useful to both me and to other readers.
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