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Happy St. Patrick’s Day!

Celebrating St. Patrick’s Day with Maple Oat Irish Scones

Top o’ the mornin’ to ya”!

Today I decided to “celebrate” the day, take our minds off the coronavirus and bake a treat for my family. Since I’m gluten free, and this recipe is not, there was no chance I would partake in their deliciousness. It’s difficult to bake and cook gluteny things that I cannot taste–I never know what the flavor lacks, or how to improve it, or if it is perfect. So I have to go by what I’m told, and these were apparently delicious! They are not healthy, as they are full of butter and a bit of cream, but it’s a holiday and we get a pass for this recipe. Also, I should say I served these with a rainbow of fresh fruit, Irish Breakfast tea and followed that with a healthy vegan and gluten free “pantry” white bean soup. I will experiment with a gluten free version of these soon.


Maple Oat Irish Scones

St. Patrick's Day Breakfast Treat, a perfectly baked and not too sweet scone.

Prep Time15 mins

Cook Time25 mins

Course: Breakfast

Servings: 8

Cost: $4

Ingredients

  1. 1 3/4 cup Unbleached All Purpose Flour

  2. 1/2 cup Oat Flour

  3. 1/4 cup Whole Wheat Flour

  4. 1/4 cup Oats

  5. 1 TBSP Baking Powder

  6. 2 TBSP Sugar

  7. 1/4 cup Maple syrup or honey

  8. 1/4 cup Cream

  9. 1/8 cup Milk

  10. 1/2 tsp Salt

  11. 2 TBSP Cream for tops

  12. 1 TBSP Coconut sugar for tops

  13. 1/2 cup+ 3 TBSP Butter, very cold or frozen

Instructions


Preheat oven to 400° F


Whisk all flours, oats, sugar, salt and BP in a large bowl.


Take cold or frozen butter and grate with a box grater. Add into flour mixture and stir. At this point it should look crumbly, but you don't want the butter to melt!


Stir in 1/4 cup cream and maple syrup with a wooden spoon. It should not be sticky, but not too dry that it wont hold together. If it's too dry, and the flour is not combining, add 1/8 cup milk but little by little. Feel free to get your hands in to mix, but it is best not to overmix.


When the dough comes together, which should take a minute, place on a piece of parchment paper. Sprinkle with a little flour and roll out until about 1 -1 1/4 inch think. Use all the dough–you may need to use scraps and roll back up and cut once more. Cut into circles with a cutter. (You can alternatively make the dough round and cut in pieces like a pie.) Place on cookie sheet. You won't need any paper or grease, but you can use a silpat or parchment if you like.


Using a pastry brush, brush the tops with a little cream and sprinkle with the coconut sugar.


Bake for about 20 minutes. Take a peek–they should be golden on the bottom and on the sides and slightly on top. You don't want them to overbake and dry out. If you press the tops they should give just a tiny bit.


Serve with some yummy jam!

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