Hunger, let’s talk about it.
I can put a decent amount of food away, especially if it involves fries, chocolate, or bread. Oh yes, please don’t get between me and my bread basket or cookie! Also, who else here gets a tiny bit unpleasant when your stomach is gnawing away at you, hankering for something to fill the void your breakfast left behind? Scones to the rescue.
I am a lover of all things breakfast pastry. Cinnamon rolls are the bee’s knees and croissants are my jam, but I often feel that these tasty pastries don’t hang around too long. They leave me rummaging in my desk snack stash 30 minutes later, looking for something to hold me over until the peak of the afternoon, lunch!
I wanted a scone that would hold me over through the morning or sustain through the afternoon, without being too overly sweet. The wedges of crunchy toasted oats combined with fruit and nuts made this the perfect balance between pastry sweet and hearty snack. Trail mix meets breakfast meets clean out the cabinets! The texture of these scones is a little more crunchy and Grape-nutty than usual (don’t let that turn you off, that was the only analogy that popped into my brain at the moment!), but I loved that they had more of a bite and depth to them.
I have an upcoming trip this week and I have a a feeling these scones will be another welcome addition to my carry on.
Sending all my love and thoughts to Boston.
I hope you aren’t weary of breakfast food, more coming your way!
- 1 cup steel cut oats (uncooked)
- 1 cup almond milk
- 1/2 cup finely ground oats (I used the food processor to make quick work of this)
- 1/2 cup whole wheat flour
- 1/4 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon agave nectar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup dried cranberries
- 1/4 cup finely chopped pecans
- 1/2 cup semi sweet chocolate chips
- 4 tablespoons applesauce
- cinnamon and brown sugar for topping
- Preheat oven to 350 degrees F. Place steel cut oats in a shallow pan and toast for 20 minutes, stirring often to toast evenly. When toasted, combine with almond milk in small bowl and let stand for 20 minutes. Reset oven to 400 F.
- Combine flours, baking soda, agave nectar, baking powder, salt and cranberries in a large bowl. Stir until combined. Add applesauce, pecans, chocolate chips, and almond milk + oat mixture and combine throughly. Mixture will be very wet.
- Transfer mixture to greased cookie sheet, forming dough into a ball and patting into a 3/4 inch circle. Score the dough into 8 slices (like a pie), brush with additional almond milk, and sprinkle with brown sugar and cinnamon.
- Bake for 10-15 minutes, remove from oven and re cut into wedges.
adapted from Bob’s Red Mill