Friday=Scones. Scones Friday. Let’s make it a thing?
Before we get into detail I realize I have been MIA from the blog the past few days and I hope everyone can forgive me. And I hope everyone had a lovely week and I hope you’re prepared for a scone filled weekend.
The best recipes are the ones that are spur of the moment randomness. These scones were completely unplanned. I just woke up with an urge to make scones. Then these were made. It was that simple.
I love when unplanned things turn into amazing things. Sort of how I randomly decided to to run the Superbowl 10k this weekend even though I haven’t gone on a run in weeks. Let alone a 6 mile run. Actually I don’t remember the last time a 6 mile run ever took place…
This spur of the moment idea could end up being a total disaster or it will end up being brilliant. Like these scones. The superfruitness comes from a little jar I picked up from Trader Joe’s. It’s a blend of morello cherry, red grape, blueberry and pomegranate. It doesn’t contain a bunch of added sugar either, which is always a plus. It was a great addition to these and added some natural sweetness.
If the idea of making scones has been intimidating, ignore that feeling! These are not difficult to make at all. In one bowl you combine the dry ingredients, in another the wet. Pour the wet into dry, mix and knead the dough a little, form into a ball and flatten into a circle onto a parchment lined baking dish. The hardest part for me was making them into 8 perfectly shaped triangles. I have never been able to master cutting brownies, bread and now scones into nice, even shapes. Oh well, it’s the taste that counts right?
These scones are a cross between a biscuit and a cookie. Basically magic. The tops of them come out slightly crispy (but not too much) they remind you of a chocolate chip cookie texture, while the inside is like biting into a flakey biscuit crust. Are you hooked yet? They are also made with hearty whole wheat pastry flour with rolled oats mixed in. Your ideal breakfast made into a scone.
I didn’t make these overwhelmingly sweet but the cream cheese glaze on top is a great addition. I also enjoyed them with melted cookie butter/almond butter and as a topping in vanilla yogurt.
If you would like to add extra sweetness to the batter possibly try adding 2-4 tbsp of maple syrup, although I can’t guarantee what the result will be. Or just add maple syrup on top because you can never go wrong with a maple syrup topping. I’m all about the toppings. They make life more fun.
Print
Superfruit Oat Scones {Butter Free}
- Yield: 8 Scones 1x
Ingredients
- 2 cups whole wheat pastry
- 1/2 cup rolled oats
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1/4 cup brown sugar
- 1/4 cup canola oil
- 1/2 cup almond milk
- 1 tsp vanilla extract
- 1/2 cup super fruit spread (trader joes)
Cream Cheese Topping
- 1/2 cup light cream cheese, softened
- 2 Tbsp Super Fruit Spread
- 1 Tbsp maple syrup
Instructions
- Preheat oven to 400 degrees Fahrenheit. Mix flour, baking powder, sea salt, sugar and oats in a bowl.
- In a seperate small mixing bowl combine sugar, oil, almond milk and vanilla extract. Pour wet ingredients into dry and mix until dough has just come together. Melt the super fruit spread in a microwave safe bowl for about 45 seconds until it slightly resembles a liquid form.
- Fold super fruit spread into dough. Knead the dough into a ball and place on a parchment lined baking dish.
- Press into a circle, about 1 inch thick and about 7 inches wide. Cut into 8 triangles. Slightly separate triangles and sprinkle with a little extra sugar.
- Bake in the oven for 15-18 minutes. For a crispier outter layer bake for almost 20 minutes.
- Let cool for 5 minutes then enjoy!
- To make the optional cream cheese spread, melt the cream cheese and superfruit spread in the microwave for about 30 seconds. Stir in maple syrup until well combined. Spread over scones!
Notes
Makes 8 scones. These are best served fresh out of the oven after cooling for 5 minutes. They last up to three days in an air tight container at room temperature. You can store them in the refrigerator, wrapped for up to a week after. It’s highly doubtful they will last that long though! 🙂