Sunday Morning Scones

Good Sunday Morning! My favorite food blog is www.101cookbooks.com.  If you haven't checked it out you should.  Its a wonderful story of a woman named Heidi Swanson.  I identified with so much of her and just fell in love with her blog.  Its full of beautiful photography, stories of her travels and fabulous recipes from her vast collection of cookbooks....101 cookbooks! 

This week I was looking for a pastry that would be a wonderful addition to the Thanksgiving day menu.  Something that, although indulgent, would offer more than the standard, nutritionally void muffins or rolls.  I discovered a recipe posted on 101 cookbooks entitled Orange and Oat Scones.  It was originally adapted from My Nepenthe by Romney Steele. Published by Andrews McMeel Publishing, November 2009.  I hope mine does justice to the original scone.  I just adapted it for the fitness minded eater.  It received great reviews from myself, my youngest and my husband.  My oldest liked it but didn't care for the orange flavor.  He put in a request for chocolate chip scones.  So that is next on my list....  

Here is what I did....

1/2 cup Bob's Red Mill Graham Flour www.bobsredmill.com

1/2 cup Bob's Red Mill Coconut Flour

1/2 Cup Vanilla Protein Powder ( my was 100% whey)

1/4 cup alternative sweetener of your choice...splenda, Truvia, Stevia etc.

1 tsp baking powder

1/2 tsp baking soda

1/2 cup coconut oil (solid) I currently am using Whole Foods 365 brand.

1 cup rolled oats

zest of 1/2 to one orange depending on your preferences

1/2 cup Saco Brand powdered buttermilk

1/2 cup finely chopped cranberries (not craisins - real cranberries)

Combine the dry ingredients in a food processor along with the coconut oil.  Pulse until it looks like small little beads.  You do not want it completely blended!   I did this by hand using two knifes.  You can also use a pastry cutter.  Transfer to a bowl and add the oats and zest.  Stir in the buttermilk and cranberries.  Mix until just moistened.

Form the dough into a ball with your hands.  Add teeny amounts of buttermilk if the dough is still crumbly.  Do not over work as the dough may toughen.  Pat the dough into a flat round ball.  Mine was approx. 8".  Cut into 8 triangles and transfer to a prepared baking sheet or stone.  Sprinkle the tops with turbinado sugar and some freshly ground cinnamon.  Bake for approx. 12 to 15 minutes.

I love this recipe. Cooking with coconut flour is new to me.  It absorbs more water due to the high fiber contest so you have to add a touch more liquid.   By my calculations the nutritional contest is somewhere *close* to the following...

240 Calories

14ish fat

12ish carbs

7ish protein

5ish fiber

I hope you enjoy this scone.Great with a cup of tea or coffee!  Ours are gone and I'm ready to make another batch!