First things first: have you seen Mo’s Supernatural themed blog post yet? If you’re a Supernatural fan then you need to head over there and read it because it’s the funniest, wittiest, most filled with Supernatural references blog post ever. And the food! Dean would definitely approve even though the food is vegan and he’s a meat man.
Unfortunately, Dean would not approve of my breakfast scones. They’re a bit too healthful for his taste, but they are exactly what I want to eat with my coffee in the morning. Today I didn’t feel like cooking anything for Vegan MoFo but I was due to make my breakfast scones anyway, so that worked out!
|Peanut Butter – Chocolate Chip Breakfast Scones (makes 12 scones)1/4 cup golden flax meal
1/4 cup coconut sugar OR 1/8 tsp pure Stevia powder*
1/2 cup almond milk
2 tsp vanilla extract
1 tsp almond extract
1/2 cup rolled oats
1/2 cup unsweetened shredded coconut
1/2 cup shelled unsalted peanuts
1/4 cup brown rice flour
1/4 cup chickpea flour
2 1/2 tsp baking powder
1/4 tsp salt
1/4 cup peanut butter
1 ripe banana, sliced into chunks (about 1.5 ounces/100 grams)
1/4 to 1/2 cup semi-sweet chocolate chips
more milk as needed
1. Preheat oven to 375 degrees F and place an oven rack above the middle of the oven.* Line a cookie sheet with parchment paper.
2. In a small bowl or cup stir together the flax meal, sugar or Stevia, milk, vanila extract, and almond extract.
3. In a food processor (or even a little Magic Bullet!) grind the oats and coconut until fairly flour-like. If my old Magic bullet can handle this, anything can!
4. Pour the ground oats and coconut into a medium sized mixing bowl. Grind the peanuts into a coarse meal and add 1/4 cup of the ground peanuts to the bowl with the ground oats and coconut. You will use the rest of the peanuts later.
5. Sift in the brown rice flour and chickpea flour, and add the baking powder and salt. Mix well.
6. Use a large fork to mash the peanut butter and the banana chunks into your flour mix. Try to get all the flour mixed in with the peanut butter and the banana. Mix in the chocolate chips.
7. Throw in the flax/milk mixture and mix well. At this point you are the boss of your own breakfast scones and you get to decide how much extra milk you need to add. It could be a couple of tablespoons or more. The dough should be about the same consistency as cookie dough – soft but not runny. It should not be dry and crumbly or your scones will not be very tasty. If you’re not sure, it’s always best to make them a little too soft than a little too dry.
8. Sprinkle about a half of your reserved ground peanuts on your work surface (I highly recommend using wax paper to keep from making a sticky mess on your kitchen counter). Divide the dough into two sections and place them separately on top of the ground peanuts. Flatten each piece of dough a little trying to shape them into discs while you pat them down. Sprinkle the rest of the ground peanuts on top of both discs and press them into the dough, all over the top and sides, until the dough flattens to about one inch high.
9. Using a large knife, cut each disc straight down the middle. You will need to end up with six triangular scones per disc, so cut two more diagonal lines across each disc. Transfer the scones to the prepared cookie sheet and flatten them slightly.
10. Bake for 10 minutes. Rotate the cookie sheet so the scones bake evenly and bake for 6 to 8 more minutes. If your scones don’t look nice and toasty like mine do you can broil them for a minute or two, still at 375. Keep an eye on them because they go from toasty to burnt very fast! Also – parchment paper is flammable! :)
11. That’s it! Let them cool on the cookie sheet for a minute and then transfer them to a cooling rack. Let them cool completely before storing them.
* I usually make these with just Stevia, but they do taste nicer with a little sugar added. If you do decide to use sugar, it can be coconut, turbinado, brown sugar, or white sugar.
* The reason why we have to move the oven rack up above the middle is because those pesky peanuts can get burnt if they are too close to the bottom of the oven.
* There are lots of variations I have done: half peanut butter and half banana (all mashed together into the flour mix), all banana and no peanut butter (use a whole large banana or two small ones), use a different type of nut butter and ground nuts, add your favorite extracts. I’ve made them with no chickpea flour (replacing the chickpea flour with more rice flour), I’ve added two tablespoons of cornstarch to the flour mix for a more tender crumb. They always work out as long as I add the right amount of milk in the end. As long as they’re not dry and crumbly they’re good!
* I make my own brown rice flour in the Blendtec, which is why I suggest sifting it. There are always a few tiny bits of rice that would make the scones taste a little to grainy.
EDITED to adjust the oven temperature.