This last weekend we had a little brunch.
When I think of brunch I think of all those delicious, a little more labor intensive breakfast goodies that I never otherwise would have time to make. Most often I think of scones. 🙂
While making scones isn’t necessarily a lengthly process they don’t make it into my week-day breakfast repretoire. So, when brunch was suggested…I just had to indulge myself.
This mini scones are light, flaky, hearty, and not too sweet. If you like your baked goods a little sweeter I would suggest adding a 1/4 – 1/2 sugar to the batter in addition to the maple syrup. You could also forgo the mini version, and press the dough into one large round…the bigger the better. Since I knew we would be having lots of other yummy goodies I opted for the mini version, so I could try a “little” of everything.
1 cup oat flour
3/4 cup whole wheat flour
1 Tbsp. baking powder
1/4 tsp. baking soda
1/8 tsp. sea salt
1 tsp. cinnamon
1 Tbsp. nutmeg, freshly grated
5 Tbsp. coconut oil, solid
2 Tbsp. ground flax seed + 6 Tbsp. water (mix & set aside for 5 min.)
1/4 Grade B pure maple syrup
1/4 cup almond milk
1/2 cup frozen blueberries
* 1 tsp. coconut oil melted, to brush on top + 1 tsp. sucanat for sprinkling)
Preheat your oven to 375 degrees.
Mix together your flax seed and water, and set aside. (2 flax eggs)
In a large bowl combine the oat and wheat flours, baking soda & powder, sea salt, cinnamon, and fresh nutmeg. Next, with a pastry blender or fork cut in the 5 Tbsp. of solid coconut oil until the dry ingredient mixture resembles coarse crumbs.In a small bowl combine the flax/water mixture, almond milk, and maple syrup. Whisk until just blended. Add the frozen blueberries to the crumb mixture, and stir until mixed. Slowly add the wet mixture to the crumb mixture and stir until combined. Turn out the scone dough onto a floured surface and knead just a few times until your mixture comes together. Cut the dough in half, and knead each half just a couple times each to make a nice ball. Transfer the two dough balls to a parchment paper lined baking sheet. Press each dough ball into a circle about 6-8 inches in diameter. Lightly cut the tops of each circle, don’t cut all the way through the dough, just make slits on the top. I cut one into 8 mini scones, and the other 6. One of my dough circles was a little bigger than the other.
Serve the scones still warm with a tasty omelet, quiche, fruit, or whatever other delicious brunch offerings you can dream up.
They would also make a delicious afternoon coffee treat with a small dollop of whipped cream.
Who’s having brunch this weekend? What is your favorite brunch dish to make for special occasions?