My colleague came back to work yesterday, so to celebrate, and to offer comfort food, I decided to whip up some scones. Seriously, on the scale of easiest food ever, this ranks along the lines of “peeling a banana”, which, coincidentally, is one of the steps. :p
Scones are one of those foods where I ask myself whether it’s worth it, but after having a nibble at a corner of this, then more thorough “testing” bites, I can confirm that yes, this is pretty awesome 😀 With just a light drizzle it’s instantly a big snack unto itself, fitting of tea-time, or else it can be incorporated into a larger lunch effort with flanking spinach and strawberry salad. Or just eat it straight-up, because honestly, these things are like rustic royalty.
Ingredients – makes 6 – modified and based on Chris’ recipe at Vegalicious
- 3/4 cup buckwheat flour
- 2/3 cup oats (for gluten-free -check the label!)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/8 cup raw sugar/sugar of your choice – can even sub for soaked dates
- 1 medium banana, mashed
- 1/2 medium carrot, thinly grated
- 1 TBSP tahini
- 2 TBSP coconut oil
- cinnamon and ginger spices
- 1/4 cup milk (less or more see how squishy it becomes) – I used 1/3 cup and it came out less a firm dough and more a wobbly malleable entity that could be slapped onto a baking sheet and molded into nomness. However with the already reduced baking time I would suggest keeping things as is with the quantity of milk.
- Preheat to 200C
- Mix dry ingredients in one bowl.
- Add wet ingredients and stir til combined, then take the dough out and knead it a few times. It will be sticky from the coconut oil, but that’s ok. It will also be softer than your usual scone mixture, but never fear!
- Slice 6 pieces and wriggle your knife between slices to separate them somewhat and give them room to rise and expand.
- Bake for 12-15 or so minutes – watch your oven and sniff the air – I could smell mine were going to start burning soon so I took them out at the first signs of trouble. You can always return them if they are under-cooked.
- The scones are cooked when they have a golden sheen and puff back only slightly when you poke at them.
- Because of the banana and carrot, you don’t necessarily have to glaze if you plan on putting some jam or other filling inside.
- I did, however, try a single-serving glaze of 1/2 TBSP powdered sugar + 1 TBSP lemon juice + 1 tsp almond butter. I heated it up the microwave and drizzled it all over and oh my. Nom much?
- You can easily add dried fruit and nuts, or even bits of chocolate in the dough that will melt and create oh so wonderful pockets of joy.
Le nom! It tastes like a wonderfully nutty banana bread, with the carrot to offer texture and wonderful, delightful colour. Best of all, this is so easy you can make some, eat them all, and then make some more, all under the space of an hour! 😀 Or you could make this for a tea-time party with friends, if you’re in a sharing mood. Sometimes I wrack my brains thinking of what to serve guests, and you can bet your party pants this is going on my list.
I’m busy soaking some dried apricots now to make my own mini pot of jam for lunch tomorrow so that I can eat my slice in style! I had to beg Man-thing to leave me at least one because he already ate two just out the oven as I was desperately trying to take snaps.