Scones. Some of my best childhood memories involve scones.Once or twice a year would drive up to my favourite place in the world, Nyanga. Nestled deep within the eastern highlands of Zimbabwe, Nyanga is one of the most peaceful places you can go to. Yes there are more beautiful places in the world, but there’s something special about the scent of the pine trees and the cold mountain air in Nyanga that just makes you fall more in love with it each time you go there. We used to stay in these gorgeous minimalistic lodges at the Troutbeck Inn.
As soon as we’d unpack the whole family would walk over to the main hotel area for our almost ritualistic family tea-time. The parents would ALWAYS get tea and we would get milkshakes or hot chocolates, depending on whether it was Summer or Winter. But no one needed to say what they wanted with their tea or hot chocolate. My uncle would finish giving the order for our drinks and say “and six plates of fresh scones with that”. At that moment my sisters and I would look at each other and smile. How does he always know exactly what we want. “With whipped cream and jam. REAL cream”, he would add.
Every time I eat a scone I think of those trips, sitting around the fire place arguing about whether we’ll go swimming in the ice cold mermaid’s pool or horse riding first while our parents sat across us planning the same things out but in a more orderly fashion. All while enjoying those yummy scones.
That’s enough reminiscing for now ..back to the baking .. If you don’t have coconut oil you can just use butter. These scones will still be healthier than the traditional ones.
- 1 cup oat flour
- 1 tsp baking powder
- ¼ tsp baking soda
- 4 packets stevia
- 2 Tbs cold solid coconut oil (add an extra tablespoon for richer scones)
- 1 egg
- 1 Tbs fat free/ low fat thick yoghurt
- 1 tsp vanilla extract
- Heat the oven to 200 degrees Celsius. Line a cookie sheet with greaseproof paper.
- If you have cold hands and are good with rubbing butter into flour then do this by hand as you would do for regular butter-flour scones. I find it difficult to do by hand so I always make them in the food processor.
- Add the oat flour and cold coconut oil to the food processor and blitz until the oil has been roughly incorporated into the flour and the mixture looks crumbly.
- Add the baking powder, soda and stevia to the mixture and blitz once again.
- Add in 1 egg, the yoghurt and vanilla and mix until the mixture is just combined. Don't overmix it.
- Turn out the dough onto a chopping board lined with cling wrap or just greased with some coconut oil (the dough is sticky and doing this makes it easier to lift off without ruining the shape). Press the dough down to flatten to the thickness you want the scones to be (approx. 1.5cm thick) ..unlike traditional scones these won't rise too much so we aren't going to slice them in half. Cut out four squares and then use the remaining dough to form a fifth square.
- Carefully lift up the scones using the cling wrap or just pick them up very carefully with your hands and place them on the cookie sheet.
- You could brush the tops with an egg wash to get a glossy shine before baking but I leave it out because I know I'm going to cover them in jam anyways.
- Bake for 7-10 minutes.
- Serve them with your favourite jam and coconut whipped cream or just have them plain with some coconut butter or regular butter.
Why they’re good for you:
The main ingredient here, like most of the recipes you are going to see on this blog, is oats. Good ol’ oats. Oats –> high fiber .. zero cholesterol. Traditional scones are full of butter.. I’m not against butter, but if there’s a healthier alternative then why not use that instead? The caloric difference between butter and coconut oil isn’t much. But calories are not everything when it comes to health. Butter and coconut oil consist of saturated fats, but coconut oil contains more medium-chained triglycerides (MCTs). MCTs are relatively more easily metabolized by the body as they don’t require bile salts for digestion and don’t require energy for their absorption, use or storage. Also, 1 tablespoon of coconut oil contains 0mg of cholesterol while 1 tablespoon of butter contains 30mg of cholesterol.