OK so, truth is-- I originally made this post when the rain would not budge here in DC, and all I wanted was something warm and comforting to munch on. Since it seems like we skipped right over Spring and dove head first into Summer...
How 'bout some scones while brunching/picnicking/basking in sunshine this weekend, anyone?
There's always a time for baked goods, right? And healthy, wholesome ones nonetheless.
These scones are made with buckwheat flour and gluten free rolled oats, perfect for those who are sensitive to gluten or just prefer not to eat it. And yes, contrary to the name, buckwheat flour is completely gluten free. It is actually a pseudo-grain, as it is a fruit seed similar to that in the rhubarb family. It is super high in protein, fiber, and rich in minerals such as manganese.
I suggest you enjoying these first thing out of the oven, with some homemade fruit spread and/or nut butter. If you don't savor them right away, they still taste amazing after being heated for a minute!
Apple Buckwheat & Oat Scones
1 C. GF rolled oats
3/4 C. GF oat flour (just process oats in a food processor until a flour is reached)
1 C. buckwheat flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp sea salt
1 tsp cinnamon
5 Tbsp coconut oil
3 Tbsp almond butter
1 C. plain yogurt (may use soy based yogurt if vegan)
2 medium sized apples, grated including the peel
sea salt or turbinado sugar to garnish
Directions: Preheat oven to 450 degrees F. In a large mixing bowl, combine all dry ingredients. Using a pastry blender, begin to cut coconut oil into the dry ingredients. You can also rub in with fingertips until the mixture resembles crumbles.
Wash and grate the apples, then add the yogurt and apples to the mixture. Combine well with a wooden spoon until you can work the dough by hand. If the dough feels too dry, you can add a dash of maple syrup for sweetness or more yogurt. If too wet, add a bit more oats or flour.
Prepare a cookie sheet with parchment paper. Roll the dough into balls, and flatten out on the cookie sheet. Sprinkle with sea salt or sugar, and then bake in the oven for about 15 minutes, or until edges are golden.
Break apart the scones in half and spread a dollop of fruit spread, nut butter, yogurt, etc onto the scones. Enjoy!