Nourishing Meals by Mackey McNeill
Oat Scones
Perfectly decadent for Sunday mornings, this basic scone recipe can carry a variety of flavors. These are best right out of the oven. And personally, I find it awfully hard to eat just one. My four favorite variations are below.
Pumpkin Ginger Scones
1 cup rolled oats
1 ½ cups potato starch
2 tablespoons psyllium flakes
1 tablespoon chia seeds
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon nutmeg
2 tablespoons fresh ginger, grated
7 tablespoons cold butter, cut into small pieces
1 egg, beaten
½ cup plain yogurt or kefir
2 tablespoons milk
½ cup pumpkin
½ teaspoon vanilla extract
3 tablespoons maple syrup
½ cup chopped pecans
Preheat the oven to 425 degrees.
Whisk the dry ingredients together, adding the ginger last. Cut the butter into the dry ingredients with your fingers, two knives, or a food processor until coarse crumbs are formed. Beat the egg with the yogurt, milk, pumpkin, vanilla extract, and maple syrup. Stir into the dough. Fold in the pecans.
Scoop the dough onto a greased baking sheet into your preferred size and shape. (Sometimes I form one, large, circular disk and then cut into wedges after baking.) Bake until nicely browned, 12 to 15 minutes. Bake time will vary based on the size of your scones. Serve warm. For extra decadence, serve with more butter and maple syrup. Enjoy.
White Currant Lavender Scones (pictured)
1 cup rolled oats
1 ½ cups potato starch
2 tablespoons psyllium flakes
1 tablespoon chia seeds
2 teaspoons baking powder
1 tablespoon lavender, crushed
7 tablespoons cold butter, cut into small pieces
1 egg, beaten
½ cup plain yogurt or kefir
2 tablespoons milk
½ teaspoon vanilla extract
3 tablespoons maple syrup
1 cup currants
Follow directions for the pumpkin ginger scones.
Blueberry Rosemary Scones
Replace currants with blueberries. Replace lavender with rosemary.
Orange Cranberry Scones
Replace currants with cranberries. Replace lavender with orange zest or orange extract.
A few notes:
Be sure and use psyllium flakes, not psyllium powder. If you prefer, substitute more chia seeds for the psyllium flakes.
This is a flexible recipe that’s ripe for experimentation. The richness of the butter creates a solid foundation for just about any combination. If it sounds delicious in your mind, try it!
While you can mix this by hand, I use a food processor, which makes it quick and easy.