These are oddly delicious little scones that are great as a quick breakfast or afternoon snack. Odd mainly because the dough is very wet and sticky so that you can’t really pat it down and either cut the scones into wedges or circles like normal. You sort of have to scoop the dough out like cookies. I’ve also really been digging the spelt flour lately. These are just the first in a long line of biscuits and breads I’ve been experimenting with lately. Hopefully more on that soon.
The original recipe for these scones used agave nectar, but I prefer using honey or maple syrup. Both substitutions seem to work very well. I’ve also successfully made these scones with different berries — blackberries and blueberries.
Raspberry Olive Oil Spelt Scones
Adapted from a recipe in Food & Wine magazine
2 cups spelt flour
1 tbsp baking powder
1/2 tsp salt
1/3 cup olive oil
1/3 cup honey (or maple syrup or agave nectar)
1 tbsp vanilla extract
1/3 cup hot water
1 cup fresh . . . → Read More: Raspberry Olive Oil Spelt Scones
This was a true experiment as I tried a couple of different things that I had no idea if they would work out at all. Thing number one: I used a 1/3 cup of oat flour (to 2/3 cup AP flour). Thing number two: I subbed half the butter with olive oil. Did this make a healthier Lemon Poppy Seed Scone? Yes I think so. And were they still very good? Yes! They were actually pretty delicious! I think I’m going to make these again very soon.
If you don’t want to try my substitutions, use 1 cup AP flour and 4 tbsp butter. I will not judge…
Lemon Poppy Seed Oat Scones
Adapted from Country Living Magazine. Makes 4 large scones or 6 medium scones.
2/3 cup AP Flour
1/3 cup Oat Flour
1 1/2 tbsp granulated sugar
1 tbsp poppy seeds
1 large lemon, zested
1 1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
2 Tbsp cold butter, cut into small pieces
1 Tbsp + 1 1/2 tsp Olive Oil
1/4 cup milk
2 Tbsp fresh lemon juice
1 1/2 tsp fresh lemon juice, for glaze
1/4 cup confectioners’ sugar
Preheat oven to 400 degrees F. In a large bowl, combine flour, granulated sugar, poppy seeds, . . . → Read More: Lemon Poppy Seed Oat Scones
I am becoming quite the experimenter with the strange and wonderful flours I’ve come across lately. This time – green pea flour. Yes, it’s just ground peas. Yes, it’s green. I was so intrigued when I first saw it that I knew I just had to do something with it. Crackers were the first thing I thought of, although I’ve since found myself wondering about making a savory tart shell with a little of the pea flour. That’s probably next. But for now, it’s crackers!
And yeah, if you don’t have green pea flour you could totally just use 1 1/4 cups AP flour. They would just be Parmesan Herb Crackers then and sadly, not green.
Pea, Herb and Parmesan Crackers
Adapted from a recipe by Ina Garten
1 stick unsalted butter, slightly softened
1/3 cup grated Parmesan cheese
1 cup all-purpose flour
1/4 cup pea flour
1/4 tsp kosher salt
1 tsp chopped fresh thyme leaves
1/4 tsp dried mint
1/4 tsp dried basil
1/2 tsp freshly ground black pepper
2-3 tbsp fat free milk or water
Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. Add the Parmesan, pea and AP flours, salt, . . . → Read More: Pea, Herb and Parmesan Crackers
Recently, I got a bag of Garbanzo & Fava Flour* to make falafel with but I kind of forgot all about making falafel, so the bag has just sat around being lonely. So sad. Luckily, I remembered about the flour today and did some searching for something interesting to do with it and I found…Socca!
According to Mark Bittman, Socca is a street food in Nice that is kind of like a chickpea pizza. I kind of thought it was like a hummus-y, falafel-y pie. Either way, it was delicious.
The Nice version is usually just the flour, water, olive oil, salt and pepper, while in Genoa, they add onions and rosemary. I chose to do more of the Genoa style, but also with garlic because it is near impossible for me to make anything savory without garlic in it. I also added zucchini and Parmesan Cheese to the top to make it more like a pizza. Although those additions are not traditional, they were quite tasty.
The best thing? It is ready in lightening speed. Get a plate and let’s go.
Socca (Chickpea Pizza from Nice and also other places like Genoa)
Adapted slightly from a recipe by Mark Bittman
1 cup . . . → Read More: Socca (Genoa-Style) Plus With More Stuff!