I have been on a scone kick lately. After years of indifference and no desire to try these magical treats, I took the plunge and have been going high speed on scones ever since. Turns out they can be on the healthy side too, if you just take the time to tweak and change. I love making these on Sundays when I can move a little slower through the morning and enjoy the smell of steamy, freshly brewed coffee in my quiet kitchen, with the early light and crisp air of spring coming through the window. I look forward to these peaceful mornings, when I can wake up naturally, usually still early, and quiet my heart in the kitchen as my hands create and my soul recalibrates. I am thankful.
Pick up fresh strawberries from your farmer's market on Saturday, and slow down with me on Sunday. It's amazing what a little quiet time in your kitchen can do for your soul, and what a tasty, healthy treat can do for your heart.
easy + breezy
These scones are truly a breeze to make. I've done them a few different ways; adding oats and changing the amount of cardamom, cinnamon, and maple syrup depending on my mood. I never thought I could get so daring with a baked good, but daring I have become!
Ingredient Highlight: Cardamom
Cardamom is perhaps my favorite spice. There is really nothing else like it. A member of the ginger family, cardamom has a floral flavor with a hint of menthol. It pairs beautifully with fruit, and is used extensively in Scandinavian and Indian cuisine. Cardamom is also used as a digestive aid and gas remedy; typically made into a tea to accomplish these more medicinal purposes. Nutrients in cardamom include calcium, iron, magnesium, and B vitamins.
1 1/2 cups whole wheat or gluten free flour
1 cup oats
1 tablespoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1/2 cup coconut oil
1 1/2 cup washed and sliced strawberries
1/2 cup coconut milk (full fat is best)
1 teaspoon vanilla
3 tablespoons maple syrup
turbinardo sugar for sprinkling
- Preheat oven to 400 degrees.
- In a large mixing bowl, combine flour, oats, baking powder, salt, cinnamon, and cardamom. Set aside.
- In a smaller bowl, combine coconut oil and strawberries. Gently stir coconut/strawberry mixture into dry ingredients.
- In a third bowl, whisk together eggs, coconut milk, vanilla, and maple syrup. Combine everything together well.
- Turn out onto a lightly coconut oil greased stone or baking sheet. Press into a 1" thick circle and sprinkle with a little turbinardo sugar. Cut into wedges like a pie. Bake for 15-20 minutes.
Source: Balch, CNC, Phyllis A. Prescriptions for Dietary Wellness. 2nd ed. New York: Avery, 2003. 83. Print.