Those familiar with my old food blog will hopefully forgive me for posting a recipe that I included over there. These scones are just too good not to mention again. They are necessarily heavier and definitely not deep-fried like the scones you can buy in restaurants, but they are simply delicious and not too terribly unhealthy for you.
ingredients 1 1/2 c. whole-wheat pastry flour
1 c. rolled oats
1 1/2 t. baking powder
1 t. cinnamon
1/4 t. nutmeg
1/2 t. salt
1/2 c. olive oil
1/3 c. plant milk
1/4 c. sucanat or brown sugar
1/3 c. raisins
cinnamon-apple sauce: 2 apples, chopped
1/4 c. water
2 T. maple syrup
2 T. cornstarch
1 t. cinnamon
1/4 t. nutmeg
crushed pecans, to garnish
instructions 1. Preheat the oven to 375F. Combine dry ingredients.
2. Combine the wet ingredients in a bowl, including the sucanat, and stir into the dry ingredients. Do not overmix. Fold in the raisins.
3. Make a ball with the dough and turn it out onto a floured surface. Press the dough into a 6-inch disc, then cut it into 6 or 8 wedges.
4. Arrange the scones on an oiled baking sheet and bake for 15-18 minutes, until a tester comes out clean.
5. While the scones are baking, combine the ingredients for the sauce in a small saucepan and cook over medium heat, stirring occasionally, until the sauce is bubbly and thick. Serve the scones with plenty of sauce and sprinkle with crushed pecans.
Those familiar with my old food blog will hopefully forgive me for posting a recipe that I included over there. These scones are just too good not to mention again. They are necessarily heavier and definitely not deep-fried like the scones you can buy in restaurants, but they are simply delicious and not too terribly unhealthy for you.
ingredients
1 1/2 c. whole-wheat pastry flour
1 c. rolled oats
1 1/2 t. baking powder
1 t. cinnamon
1/4 t. nutmeg
1/2 t. salt
1/2 c. olive oil
1/3 c. plant milk
1/4 c. sucanat or brown sugar
1/3 c. raisins
cinnamon-apple sauce:
2 apples, chopped
1/4 c. water
2 T. maple syrup
2 T. cornstarch
1 t. cinnamon
1/4 t. nutmeg
crushed pecans, to garnish
instructions
1. Preheat the oven to 375F. Combine dry ingredients.
2. Combine the wet ingredients in a bowl, including the sucanat, and stir into the dry ingredients. Do not overmix. Fold in the raisins.
3. Make a ball with the dough and turn it out onto a floured surface. Press the dough into a 6-inch disc, then cut it into 6 or 8 wedges.
4. Arrange the scones on an oiled baking sheet and bake for 15-18 minutes, until a tester comes out clean.
5. While the scones are baking, combine the ingredients for the sauce in a small saucepan and cook over medium heat, stirring occasionally, until the sauce is bubbly and thick. Serve the scones with plenty of sauce and sprinkle with crushed pecans.