by Heather Harris Brady
This recipe was inspired by the oat bran muffin recipe I have that I like so much. While these scones are whole grain, they are lighter and fluffier than many a coffeeshop scone. They are also very light on sugar.
Feel free to make substitutions or additions to the mix-ins, that’s part of the fun!
Everything Scones, Makes about 9 5″ scones
- 1/4 c. butter
- 1 c. oat flour
- 3/4 c. spelt flour
- 1/2 c. white whole wheat flour
- 1/2 c. regular all-purpose flour
- 2 t. baking powder
- 1/4 c. sugar
- 1/2 c. old-fashioned oatmeal soaked in 1/3 c. milk
- 1 t. vanilla
- 1 t. almond extract
- 2/3 c. whipping (heavy) cream
- 1 c. bittersweet chocolate chips
- 1 mashed banana
- 1/2 c. shredded coconut
Preheat the oven to 400. Combine the flours, baking powder and sugar in a food processor bowl. Add the butter.
Process to crumbs. (You can cut this in if you don’t have a food processor.)
Add the soaked oatmeal and all but 2 T. of the cream and process for 10 seconds. Let this mixture sit for five minutes, so the flour can absorb the liquid.
Add the rest of the cream, vanilla and almond extract. The mixture will be sticky.
Turn the dough into a bowl and fold in the chips, coconut and banana.
Pat the dough into nine dollops on a greased baking pan. Sprinkle them with coconut if you like.
Bake for 12-15 minutes, until lightly brown.
Remove the baked scones to a rack to cool.
See, light fluffy whole grain goodness!
Goodness smeared with butter 😉
These are large scones, so you can cut them in half to serve if you like. They keep nicely for a few days at room temperature, wrap and freeze for longer storage.