Simple Oat, Poppy Seed + Vanilla Scones (and a long weekend breakfast!)
These scones are very easy to make, and come together quickly (even for slowpokes in the kitchen like me). Wholesome oats and gluten free flours combined with coconut oil, poppy seeds and vanilla make for a perfectly delicious breakfast (worthy of a long weekend morning). Enjoy!
Yesterday was my 30th birthday! I'm lucky to have my birthday fall on a holiday weekend, and we've already had several celebrations to help me enter the world of thirty and all it's magic, as I wave goodbye to my twenties. I'm excited to be 30. The last few months have brought an acute awareness to both targeted and general self-care (solitary grey hair, I am sending extra concentration your way and loading up on He Shou Wu in hopes that many more don't join you!), as well as a sort of peace around letting go of the things that don't necessarily serve me any longer. To me, it's part of growing up to realize that certain things - habits, people, priorities, and attachments to "what's important" - have their season and that it isn't sad or bad to allow oneself to move on. I'm so grateful for where things are at in my life and I can't wait to see what's next!
Recently I made these scones after working on a really fun project (with the most beautiful and inspiring team of superstar ladies in Niagara) that had my fridge full of summery ingredients... figs, muscat grapes, blackberries, and some goat's milk labneh I had made. My mind was dancing with the pretty scene we had set, and I wanted to continue with those happy summer vibes a bit longer. I also kept thinking of Rachel's scones and decided to get into the kitchen and bake something up.
Given that we are enjoying a long weekend here in Canada, and that I truly believe that long weekends must include a slowly-savoured breakfast or two, I'm sharing these scones today in hopes that they make it to your weekend table!
Wishing you all a glorious weekend! xo
Simple Oat, Poppy Seed + Vanilla Scones (gluten free, vegan)
1/2 c (75 g) brown rice flour
2 tbsp + 2 tsp (25 g) light buckwheat flour or sorghum flour
2 tbsp + 2 tsp (20 g) tapioca starch or arrowroot starch
1/2 c + 2 tbsp (75 g) gluten free oats
3 tbsp (38 g) coconut sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp xanthan gum (optional)
1 1/2 tsp vanilla bean powder (or 1 tbsp vanilla extract)
2 tbsp poppy seeds
5 tbsp coconut oil, placed in the freezer for 10 minutes
2 tsp chia seeds
2 tbsp water
1/4 c milk of your choice (I tend to choose cashew milk or coconut milk), plus a little extra to brush over scones
1/2 tsp lemon juice or apple cider vinegar
Preheat the oven to 400 degrees Fahrenheit, and line a baking sheet with parchment paper. Combine the chia seeds and water, and set aside for 10 minutes until the mixture becomes a gel (chia egg). Stir the lemon juice or apple cider vinegar into the milk, and set aside.
In a large bowl, whisk together the dry ingredients, including the poppy seeds and vanilla bean powder (if you're using vanilla extract, add it with the liquids). Remove the coconut oil from the freezer, and chop it into small pieces. Toss the coconut oil with the dry ingredients to coat. Add the chia gel and the milk mixture (and vanilla extract, if using) to the dry ingredients, and combine using clean hands or a spatula. The mixture should be moist, with lumps of cold coconut oil remaining throughout.
Empty the mixture onto a clean work surface, and shape into a circle that is about 1/2 - 3/4 inches thick. Use a circle biscuit cutter, cookie cutter, or a knife to cut the scones into circles and transfer to a parchment paper-lined baking sheet. Repeat with remaining dough. Brush a little milk over each scone. You can also sprinkle a bit of coconut sugar on the scones before baking if you like. Transfer to the oven and bake for 15-18 minutes, until lightly golden and baked-through.
To serve, top each scone with a scoop of chopped in-season fruit or berries and some yogurt or labneh sweetened with raw honey (or coconut milk yogurt for vegans). I like to macerate the fruit with a bit of vanilla bean powder and either raw honey, coconut sugar, or maple syrup so that the fruit releases some of its juices into a lovely syrup.