scones

ALMOND-Y DARK CHOCOLATE CHIP SCONES (GRAIN-&-DAIRY-FREE) / February 28, 2020 by Lindsey | Dolly and Oatmeal

while it’s feeling like summer here in socal, my heart and soul is with the rest of the country who are trying to power through the last few weeks of winter. living my entire life in new york, the last month or two of winter was brutal. all i wanted was longer days, no more dirty/slushy city snow, and i lived just to see those first few sprouts of green grass shoot through the ground. so, since i can’t ship you warm temperatures, i offer you comfort in the form of food. particularly these deep, dark chocolatey scones.

whenever february and march hits i always go for something super chocolatey. there’s something about the depth of dark chocolate that can soothe just about any ailment, especially seasonal blahs. we keep these scones on the higher end of the nutritional spectrum - they’re filled with healthy fats like almond flour, and coconut milk, and the recipe on a whole (minus the chocolate chips) uses only 2 tablespoons of coconut sugar. we’re using an egg here for binding matters, but i definitely think a flax egg could stand in its’ place for a vegan option. and to keep these super low-glycemic, i use stevia-sweetened dark chocolate chips which are really good; and we add a little almond extract offering that marzipan-y almond flavor which takes these to the next level. all-in-all, sustenance and nourishment in the form of scones. i’m here for it.

fyi, these are the perfect weekend treat, and a quick but satisfying baking project, if you’re looking for one ;)

happy end-of-february! we made it! XO

almond-y dark chocolate chip scones | grain-&dairy-free

PRINT THE RECIPE

notes:

for a vegan option, you could swap the egg with a flax egg (1 tablespoon ground flax, mixed with 3 tablespoons water).
these scones (like most other scones) are best when eaten fresh, but if you’re making them ahead or have leftovers, i would suggest heating them up a bit in your toaster oven before eating.

method

in a mixing bowl, combine the milk and vinegar, give it a little whisk and let it sit for 10 minutes, until it's curdled and bubbly on top.
while the milk and vinegar are resting, whisk together the almond flour, cacao powder, cassava flour, coconut sugar, coconut flour, baking soda, and salt. set aside.
to the milk and vinegar mixture, whisk in the egg, melted butter, and almond extract.
add the wet ingredients to the dry, and use a rubber spatula to fold the ingredients together. add the chocolate chips and mix once more until thoroughly combined. place the dough in the fridge for 10 minutes to chill.
prepare a clean work surface, and dust it with cacao powder. turn the scone dough out onto it, and dust the top with a bit more cacao. use your hands to spread the dough into an even round with with about a 1-inch thickness. use a 2-inch round biscuit cutter to punch out 5 scones, reforming the dough as you go. place the scones on a parchment-lined baking sheet and place in the fridge for 15 minutes.
preheat your oven to 350°F. bake the scones in the center of your oven for 18-20 minutes, until edges and tops are set. let cool. sprinkle with sea salt, if using, and enjoy! (scones are best when eaten fresh and warm.)

| makes 5 round scones |

1/4 cup full-fat coconut milk
1 teaspoon apple cider vinegar
3/4 cup almond flour
1/4 cup cacao powder (or cocoa powder), plus more for dusting
1/4 cup cassava flour
2 tablespoons coconut sugar
1 tablespoon coconut flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg, at room temp
2 tablespoons vegan butter, melted and cooled
1 teaspoon almond extract
1/2 cup dairy-free dark chocolate chips (i like these)
flaky salt, for topping (optional)

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Grain-Free Summer Berry Scones / August 9, 2017 by Lindsey | Dolly and Oatmeal

Grain-Free Summer Berry Scones | dolly and oatmeal

we're coming up on almost 7 weeks until amesy turns one whole year old (!!!!), which seems insane sometimes. i've begun casually planning a few things like buying decorations from my favorite store in brooklyn, and making a smash cake in the form of a mini dinosaur..maybe..? frank thinks it'll be too hard, but i think i can do it (we'll see!). it's really too difficult to put into words what a (almost) year of being a parent feels like. frank and i have had discussions about how much our relationship has changed, but also how much we've continued to have a similar dynamic. how we love each other more than anything, but how we love amesy so much more. if i could describe my feelings about it in one sentence it's that this first year as a parent has gone at warp speed, but has also crept by at the slowest rate of time imaginable. it's all very disorienting when i stop to think, which is why perhaps i tend to just go, and do. but i think this 1 year mark will hit us, at least that's what i'm anticipating.

these scones aren't directly related to amesy, or his 1 year birthday, but they are related to my diet; which had changed when i was a few months postpartum. balancing my blood sugar has also been an issue, even from a really young age. but i recently began confronting it once again, and i started reducing the amount of grains in my diet, which is something i've done here and there for a few years now. it's not something i would say is for everyone, but it works for me, and i feel better for it. (just as a side note, everybody and body is different, what works for me, may not work you and vice versa.) in any event, i've been baking with almond flour a lot, and have just started working with cassava flour, which is made from the root of a yuca (or cassava) plant. whenever i bake with a nut flour i always combine it with a starch (it gives the baked good more a crumb texture, and it's great for binding), and cassava works perfectly here, just like in these cookies from the other week.

i never liked scones growing up, but my mom would occasionally have one in the afternoons with some tea, and over time i began liking their lightly sweetened, biscuit-like flavor and texture. i've tested grain-free scone recipes here and there, but was never really happy with the result. (i even made a semi-pledge back when the blog was still a teeny baby, that i was looking forward to making a good grain-free scone!) finally after about 4 years these babes were born! they are perfect sliced in half, toasted up, and slathered with some salted ghee, or vegan butter. the summery berries in there can replaced with whatever fruit you like or have on hand, i could imagine peaches or nectarines tasting really great as well. i hope you have the chance to make them. and if you do, tag me at #dollyandoatmeal so we can share in the goodness :)

big love! xo

grain-free summer berry scones | gf & df

| makes 4 large scones |

1/4 cup unsweetened almond milk, at room temperature
1 teaspoon apple cider vinegar
1 cup blanched almond flour
1/4 cup cassava flour, more for dusting
2 tablespoons coconut sugar
1/2 teaspoon aluminum free baking powder
1/4 teaspoon baking soda
1/4 heaping teaspoon fine grain sea salt
1 large egg (preferably pasture raised), at room temperature
2 tablespoons melted coconut oil
1 teaspoon pure vanilla extract
1/2 cup mixed raspberries and blackberries, cut in half
1 egg white (optional)

method

in a mixing bowl, combine the milk and vinegar, give it a little whisk and let it sit for 10 minutes, until it's curdled a bit.
while the milk and vinegar are resting, use a separate mixing bowl and whisk together the almond flour, cassava flour, coconut sugar,baking powder, baking soda, and salt.
to the milk and vinegar mixture, whisk in the egg, oil, and vanilla.
add the wet ingredients to the dry, and use a rubber spatula to fold the ingredients together. then cover the bowl with cling wrap and refrigerate for 20 minutes.
in the meantime, preheat your oven to 350°F and line a baking sheet with parchment paper. remove the dough from the fridge and fold the berries in. turn the dough out onto the parchment lined baking sheet.
dust your hands and the top of the dough with cassava flour and form it into a round with a 1 1/2-inch thickness. use a sharp knife to cut the dough in half, and then in fourths. (the dough will be sticky, this is ok.) pat the 4 pieces of dough into rounds with about 1 1/2-inch thickness. lightly brush the tops with egg white (if using).
bake for 18-23 minutes, until the tops and edges are golden. let them cool before eating. scones can be stored at room temperature covered by a piece of parchment for about 3 days. alternatively, you can store these in an air tight container in the fridge for up to 1 week, and reheat them in your toaster/oven.

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(mini) granola + pear scones / February 3, 2015 by Lindsey | Dolly and Oatmeal

(mini) granola + pear scones | dolly and oatmeal

i've been getting quite a few questions about why i choose to bake with certain gluten-free flours, and because i do use specific flours for specific reasons, i decided i would go ahead and explain a little :)

for cookies, cakes, cupcakes, doughnuts, quick breads, muffins, scones, etc., i use a mix consisting of brown rice flour, oat flour, almond flour, and usually a bit of arrowroot powder/starch/flour. i use brown rice flour basically as an "all-purpose" flour, which is why i always use a larger proportion of it. it's a great low-glycemic flour (it won't make your blood sugar spike, and then crash which is always a good thing), super versatile for both sweet and savory meals, and (in my opinion) it has a way better flavor than white rice flour. oat flour is my absolute favorite flour! it adds so much nutty delicious flavor that i have a hard time not using it in everything - plus, if i'm in a pinch, i just throw some rolled oats into a blender or food processor and i've got flour! oat flour is great for lasted energy, and it also helps to stabilize blood sugar which is just another reason why i love utilizing it so much. almond flour is one of the first gluten-free flours i ever worked with; it's also a versatile flour, but because it's a fat-dense, nut flour i only occasionally use it on its own. however, when mixed with other flours, it adds depth, flavor, and fat - which can really help keep baked goods moist. arrowroot powder is generally known as a binder, and is a great substitute for cornstarch. even with the use of eggs, i use arrowroot in baked goods for extra binding purposes and also for lightness, as some gluten-free baked goods can bake up a little heavy. i tend to stay away from starches like potato or tapioca starch as they can be hard to digest, as well as white rice flour.

i've slowly begun using various other gluten-free flours, among them sorghum flour. i've found that when using it in more delicate baked goods like pie crusts, or scones, it lends a perfectly smooth texture with a gentle crumble. which brings me to these scones... i've made a few different iterations of this recipe, using cold solid coconut oil, different flour combos, and various kinds of plant-based milks, but this recipe right here has a (close to) perfect scone quality, one that reminds me of the gluten-y scones i used to indulge in. scones for me always get crammed with whatever seasonal fruit that's available, and topped with nuts. i had some leftover granola in the pantry and decided that we all would benefit from some sweet, nutty, crunchy goodness!

hope you're all staying warm + cozy! xo

(mini) granola + pear scones (gluten + dairy free)

i made these scones pretty tiny, they're basically bite-size. however, if you want to make them larger, do so - the baking time might need to be adjusted a bit longer though. also, feel free to cram these babes with whatever fruit situation you've got going on where you are! i noted below that the psyllium husk powder is optional; you can substitute xantham gum if you prefer, or leave it out altogether, but your scones will be a bit more crumbly.

| makes 20 two-inch scones |

1 cup sorghum flour
1/2 cup brown rice flour
1/4 cup + 2 tablespoons oat flour
2 tablespoons arrowroot powder
1/4 cup organic cane sugar (or palm sugar)
1 tablespoon baking powder
1 teaspoon psyllium husk powder (optional)
1/2 teaspoon fine grain sea salt
1/2 cup full-fat coconut milk
1/4 cup vegetable oil (or melted coconut oil)
2 large free-range eggs, divided
1 ripe pear, cored and chopped small
1/2 cup granola

instructions

preheat oven to 400° and line 2 baking sheets with parchment paper. set aside
in a large mixing bowl, whisk together flours, sugar, baking powder, psyllium husk, and salt; set aside. in a small mixing bowl, combine the milk and oil, whisk in the egg; using a rubber spatula, add the wet ingredients to the dry, combine until dough comes together (the dough should be sticky, but not that it sticks to your hands. if you find that it's too wet, add more sorghum flour a teaspoon at a time until you are able to manage it. conversely, if the dough is too dry, add more coconut milk 1 teaspoon at a time until dough comes together. ) gently fold in the chunked pear
turn dough out onto a piece of parchment; pat and flatten into a round with 1-inch thickness. grease a 2-inch round cookie cutter with a bit of oil; stamp out scones. roll scraps back together a repeat until no dough remains. place scones onto prepared baking sheet, about 2-inches apart. crack the remaining egg into a small dish and whisk. using a pastry brush, gently pat top and sides of scones with egg wash; top the scones with crumbled granola. place in oven and bake for 16-18 minutes, until lightly browned
remove scones from oven and let scones cool completely. they can be stored on a platter covered with parchment at room temperature for up to 3 days

enjoy!