Wednesday, July 14, 2010

Whole Grain Fruit Scones

100% Whole Grain Fruit Scones

I like my scones on the drier side; cross between a biscuit and a muffin texture. These scones are crispy on the outside and dry and tender on the inside which is hard to achieve with whole grains. Use whatever dried fruits you happen to have on hand. My favorite fruits to add are pears and peaches. I normally top each scone with some hemp seeds, but occasionally I have used sunflower seeds, walnuts, rolled oats, and turbinado sugar. Normally scones tastes the best the day they are baked, but if you reheat the scones in the toaster the next day, they come out just like
fresh-baked scones.

2 cups whole wheat flour (8.7 ounces)
2 cups rolled oats (6.0 ounces)
3 tablespoons ground flax seeds (0.9 ounce)
6 tablespoons almond meal (1.0 ounce)
1 tablespoon baking powder (0.5 ounce)
1/4 teaspoon salt
6 tablespoons organic unrefined coconut oil (3.0 ounces)
3/4 cup chopped dried fruits (pears, peaches, apricots, cranberries, etc.) (4.0 ounces)
1 large egg, beaten (1.8 to 1.9 ounces)
1/2 cup honey (5.8 ounces)
1/2 cup low-fat buttermilk (4.3 ounces)
1 teaspoon almond extract
3 tablespoons buttermilk for topping
Choice of hemp seeds, rolled oats, nuts, sunflower seeds and/or turbinado sugar for topping

Preheat oven to 400 degrees F. Position oven rack in the center of the oven. Set aside a large rimmed baking sheet lined with parchment paper or a silpat.

In a very large bowl, combine the flour, oats, flax seeds, almond meal, baking powder and salt. Toss flour mixture until blended with a pastry fork. Cut in the coconut oil using a pastry cutter until mixture resembles fine bread crumbs. Toss in dried fruits with a pastry fork. Set aside.

In a small bowl, whisk together the egg, honey, buttermilk, and almond extract.
Pour egg mixture into flour mixture. Using a pastry fork, gently stir just until moistened. Switch to a spatula to complete the mixing by gently kneading in the bowl just until combined.

Transfer dough to a well-floured surface or a counter silpat. Gently pat dough into a 9-inch circle. Using a floured knife or bench scraper, cut into 8 wedges. Transfer scones to a prepared baking sheet, 1 to 2 inches apart.

Generously brush each scone with buttermilk. Then sprinkle each scone with 1/8 teaspoon hemp seeds. Bake until golden brown, about 18 minutes.

Transfer scones to a cooling rack.

Yields 8 servings

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