Tuesday, May 8, 2012

Toasted Oat and Honey Scones

Sometimes I get a massive case of Susie Homemaker.  It's not often, but it does hit.  It's a serious illness not to be taken lightly.  Side effects include waking up early to prepare breakfast, cleaning, and putting away laundry.   

 My name is Susie today.  I dropped the Homemaker, cause there is no way in hell I am cleaning and I am most certainly not putting away laundry.  I did make breakfast though!

Today's breakfast was a plate of lovey toasted oat and honey scones with wild strawberry jam, sour cream and sliced bananas.  You really can't go wrong, unless you're me that is.  I ate one and coma'd almost instantly.  Oh well, I took one for the team.  There is only a teaspoon of sugar in these folks, so it's a testament to old saying that carbs'll kill ya.

These are moist, yet crumbly.  Naturally sweet from the honey and oats.  Loads of flavor.

They have a beautiful crumb that just soaked up the jam and a lovely golden top that's just begging to get cracked open.

If you prepare the ingredients the night before, these are on the table in 20 minutes flat.  That gives you enough time to get the little chitlins off to school, make lunches, make coffee, make the table and go pee if you remember.  Can't beat it.  Did I mention these are lactose free as well?  You can also make them gluten free by using oat flour or completely vegan by using a banana or flax in place of the egg and soy cream in place of the sour cream.  You can also make these full fat and super good using buttermilk and heavy cream in place of the oat milk and sour cream.  Enjoy and happy breakfasting.

Toasted Oat and Honey Scones
recipe adapted from Apt. 2B Baking Co.

1 1/2 Cups Oats (not quick oats)
 1/4 Cup Lactose Free Sour Cream
 1/4 C Oat Milk
 1/4 Cup Acacia Honey
 1 egg
 1 3/4 Cups/210g Flour
 2 teaspoons Baking Powder
 1/4 teaspoon Baking Soda
 1/4 teaspoon Salt
1 teaspoon Sugar
 8 Tablespoons/140g  Butter, cold

Toast your oats in a pan on medium high heat, stirring regularly, for about five minutes until fragrant and nutty. Cool slightly before combining with other ingredients.

Preheat oven to 450F/230c

Combine the oats, flour, baking powder, baking soda, salt and sugar in a bowl.  In a separate bowl, whisk together oat milk, honey, sour cream and egg.  Cut the butter into cubes and work into the flour mixture with a pastry cutter or whatever method you prefer until the butter is well distributed and the mixture is mealy.  Add the wet ingredients to the dry, and combine just until it comes together. 

Turn the dough out on to a floured surface.  Pat into a flat circle and cut out rounds or slice into whatever shape you like.  Brush with a little oat milk mixed with honey and sprinkle with oats.  Bake for 12-14 minutes until golden brown on top.
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