Two birds with one scone...

Okay, I had to use that title even though this is more like "two scones with one bird," but that sounds a little silly.  Anyway, we had a brunch at our apartment for some friends.  Naturally, I was excited to be able to bake something, and one of the first things that came to mind was scones.  Now I love muffins and all of the other standard sweet breakfast things, but there is something just a tad bit more sophisticated and particularly fall-ish about a scone.  And a cup of tea.  Maybe that's because I think British = scones, and I hold the stereotype, British = sophistication.

Back to the birds and scones; I baked two delicious fall-themed scones.  One is utterly decadent and not "healthy."  But if fall was an ingredient and could be stuffed in a scone, this perhaps would fit the bill.  This is the type of food, that when eaten in moderation, can be good for the soul.  The other scone that I made is "healthy" or healthier at least.  But don't think that healthy = not yummy.  This scone is paleo-friendly and gluten-free; made with coconut flour.  This makes it filling yet surprisingly light and fluffy, which is fantastic.  Both of the scones were inspired by tea flavors, here they are!

Cranberry Oat Coconut Almond Pumpkin Spice Scones (A Slice of Fall Scones)

That's a lot of words to describe this scone, but this scone is, like the description, chock full of yummy ingredients.  It is decadent.  The different ingredients really add a melange of textures and flavors that somehow all work together.  I used pumpkin spice tea in this scone, and that really works to bring all of the flavors together well.

This recipe was inspired by The Cooks Illustrated Cookbook, oatmeal scones recipe.

Ingredients:
- 1 1/2 cups old-fashioned rolled oats
-1 cup flaked, unsweetened coconut
-1 cups chopped almonds
-1/2 cup milk (I used 2%)
-1 egg
-3 packets/satchels of pumpkin spice tea (or approximately 1.5 tbsp if using loose leaf.  I believe that chai tea mix would also work well)
-1 1/2 cups all purpose flour
-1/3 cup brown sugar
-1/2 tsp of salt
-10 tbsp butter, cut into squares and softened at room temperature
-1 cup dried cranberries
For topping and glaze:
-2 tbsp brown sugar
-1/4 tsp of salt
-2 cups powdered sugar
-2 tsp ground cardamom
-1 tbsp balsamic vinegar
-2 to 3 tbsp water

Directions:
1. Heat the oven to 375 degrees F and toast the oats, coconut, and almonds until golden, about 10 minutes. Let cool.
2. Meanwhile, heat the oven to 450 degrees F and butter and flour a sheet pan.
3. Mix together the milk, egg, and pumpkin spice tea packets (open up the satchels and dump out the contents)
4. Mix together the flour, sugar, and salt.  Cut in the cubed butter with a fork (or use a food processor) until fine crumbs form.
5. Stir in the cranberries as well as the toasted oat, coconut, and almond mixture (but before adding this mixture, set aside 1 cup of the mixture for the topping).
6. Add in the milk, egg, and tea mixture and stir to combine.  The dough will be pretty sticky and that is okay.  Shape it into a round on the sheet pan.  Meanwhile prepare the topping.
7. In a saucepan add the brown sugar and let it start to melt over medium heat.  Add in the reserved cup of oat, coconut, and almonds as well as the salt and let the sugar melt as much as possible without burning.  If it starts to brown, stir to quickly coat the topping mixture in sugar and spread on a plate.  When cooled, sprinkle the topping over the scone batter and press it in.  Score the scones into 8-12 wedges.
8. Bake in the 450 degree F preheated oven for 15 minutes.
9. While the scones are baking, prepare the glaze.  Stir together the powdered sugar, ground cardamom, balsamic, 2-3 tbsp of water, to desired thickness of glaze.
10. When scones are finished cooking, remove from oven, let cool for five minutes, then drizzle the glaze over the scones.  Continue to let cool for about 15 minutes before serving.

Enjoy!!

Coconut Flour Green Tea Jasmine Scones

This scone is pretty different, but still absolutely delicious!  It is a lot lighter, surprisingly despite the dense coconut flour.  But because of the coconut flour, it is also filling and gives long-lasting energy.  It can also be made nearly sugar-free and is paleo-friendly, a win-win situation!  

Ingredients

-4 eggs

-1/4 cup melted butter

-3/4 cup Greek yogurt

-1/4 tsp pure stevia powder plus 2 tbsp erithryitol (or use ¼ cup of coconut sugar)

-1 tbsp milk

-1/2 tsp salt

-1/2 tsp baking soda

-3/4 cup coconut flour

-3 sachets of jasmine green tea, or approximately 1 tbsp of loose leaf tea

-1/2 cup pumpkin seeds

-1/2 unsweetened, shredded coconut

-1 egg yolk

-1 tbsp honey

-1 tbsp milk

Directions:

1. Preheat the oven to 375 degrees F and toast the pumpkin seeds and the coconut till golden, approximately ten minutes.  Turn the oven down to 350 degrees F when complete.  Butter a baking sheet.

 2. Meanwhile, in a mixing bowl combine the eggs, melted butter, Greek yogurt, stevia and erythritol or coconut sugar, and milk.

3. In a separate bowl, mix the salt, baking soda, coconut flour, tea (if using sachets, empty the contents of the sachets), pumpkin seeds and shredded coconut. 

4. Add the dry ingredients to wet ingredients and stir thoroughly to combine.  The batter will thicken as the coconut flour absorbs water. 

5. Form the batter into a round on the buttered baking sheet. 

6. Stir together the egg yolk, honey, and milk and brush on the scone round.

7. If desired, sprinkle the round with additional pumpkin seeds and coconut.  Score the dough into eight wedges.

8. Bake in the preheated oven for 25 minutes, let cool for approximately ten minutes, then enjoy!!

A lovely, lazy Saturday morning brunch spread.