Those who know me well know that winter has never been my season. As an admittedly cold-weather hater who moved to California for the promise of warm, sunny days, I spend most of January and February each new year inside either hibernating by the fire or blasting the oven (lame by New Englanders' standards, I know, but it's all relative).
The few exceptions to my winter routine include cake tasting consults, morning walks and trips to the farmers market, where I always leave with my cold spirit renewed and my bags full with all manner of California citrus. From Cara Cara and Blood oranges to Meyer lemons, mandarins, grapefruits and Buddha's hands, these winter fruits become a bit of an obsession as my no-fail strategy to finding joy, inspiration and big flavor no matter what inclement weather Mother Nature brings. Naturally, my obsession translates into my baking as seen in my latest slow cake release.
Now that we're in this last stretch of winter and warm weather beckons, I thought I'd share a healthyish take on a classic featuring some of my favorite seasonal fruits. Baked with coconut flour and steel-cut oats, these whole grain scones are filled with a thin layer of Meyer Lemon marmalade, lending a lovely tart-floral note and also a hearty, but not-too-dry, crumbly texture. I call them healthyish because while I still used heavy cream like classic recipes, the protein and fiber from the oats and coconut flour fuel me through morning hours, unlike the crash and burn I get from traditional scones. For next level healthy, you could substitute almond milk and chilled coconut oil for a vegan adaptation or gluten-free oats for a GF scone.
The scones are finished in the prettiest Blood Orange glaze, but you could also use lemons outside of winter months.
MEYER LEMON OAT SCONES WITH BLOOD ORANGE GLAZE
makes 8 scones
- 3 C Bob's Red Mill organic steel cut oats
- 1/2 C organic coconut flour
- 1/4 C coconut sugar
- 1 Tbsp baking powder
- 1 tsp salt
- 1/4 C unsalted butter, chilled
- 1/2 C heavy cream
- 1/2 C Meyer Lemon marmalade
- 1 C powdered sugar
- 2-3 tablespoons freshly squeezed blood orange juice
- Preheat the oven to 400 °F and line a large baking sheet with parchment paper.
- In a medium bowl, combine oats and coconut flour; stir to combine and set aside 1 cup for dusting in step 4. Next add coconut sugar, baking powder and salt to oats and coconut flour mixture.
- Using a fork, pastry cutter or food processor, combine dry ingredients with chilled butter, until mixture resembles coarse meal and pea-sized crumbles. Add heavy cream and stir to incorporate, using clean hands to work into a dough.
- Using reserved flour/oat mixture, sprinkle about half a cup over a clean pastry slab or work surface and turn dough onto floured surface; knead gently to incorporate more flour if dough feels too sticky.
- Using a rolling, coat with a dusting of flour mixture and roll dough to 1" thick oval, making sure to move dough around over surface to ensure that its not sticking.
- Spread marmalade over half of oval and fold other half of dough over the top to enclose marmalade in center. Using a bench scraper, work dough into a circle and cut into 6-8 wedges; transfer to baking sheet and bake for 12-15 minutes or until golden brown.
- While scones are baking, make a simple glaze by sifting powdered sugar into a small bowl and add freshly squeezed blood orange juice, whisking thoroughly to combine. Adjust consistency by adding more confectioner sugar to thicken the glaze or more juice to thin it.
- Once scones are cool, drizzle with glaze and enjoy.