I think about, talk about, write about scones... a lot! I serve them to family and friends every chance I get, sure that they will love my scones with the same measure of passion I do. And they do.
Just the other day I spent a few moments doing what any normal, scone loving foodie might find herself doing on a lovely summer afternoon... I wrote a haiku.
To surpass my perfect scone.
Try not - Just bring jam.
My scone recipe began nearly 12 years ago in the lobby of a doctor's office. I was living in Plano, Texas, having just married my husband, and picked through the layers of hunting and fishing magazines to find an outdated Better Homes and Gardens. It was then and there that I came across a little recipe entitled "Pat-a-Cakes"; scones so simple even a child could put them together. I found a link to their original recipe right here.
Over the years I've made them a myriad of different ways. As a simple Thanksgiving Day dinner accompaniment I stir in pecans and golden raisins; for a tea party I increase the zest and add in poppy seeds; for the children I pour in chocolate chips; and to share with our Sunday School Class I've been known to turn them into maple oat scones. This last alteration exploded my understanding of how much fun (and how simple) scones could be! At this time in my family's dietary history I was avoiding bleached white flour, and began substituting whole wheat flour, then I began blending up oats and substituting them for half of the flour. I didn't think they could get any better! Sweet Marmalade, was I wrong!
This past year I've been taking baby steps to go completely wheat free in our home. Along the way I've made muffins that are as dense as hockey pucks, and brownies that are as crumbly and tasteless as wet chalk. But my scones have been a delight to transform!
Here's my new and improved wheat free OAT SCONE RECIPE:
3 cups blended oats (Bob's Red Mill Gluten Free Rolled Oats will allow you to go Gluten Free too)
1/2 cup raw honey
4 tsp. baking powder
1 tsp. salt
1 1/2 cups whipping cream
1 tsp. pure vanilla extract
Preheat oven to 375. Mix together all ingredients until well mixed. Shape into triangles of rounded cakes and place on parchment lined baking sheet. Bake for approximately 15 minutes depending on scone size.
Here are two of my (current) favorite variations:
Coconut & Date Oat Scones - Stir in 1 cup of blended coconut, 1 cup of blended / sweetened dried dates, and 1 cup of chopped pecans or walnuts. Substitute almond extract instead of vanilla extract. (Wonderful with raspberry jam!)
Chocolate Oat Scones - Add 4 TBS. Cocoa Powder and 1 cup of mini chocolate of carob chips. Garnish with a drizzle of agave syrup and serve warm.
Photographer Tammy Labuda flew all the way from TX to our lake house in Northern California to try my scones and blessed me with many fun pictures and this sweet review. Let me know what you think! Go ahead and tell me in a Haiku if you dare!