Stone Fruit Scones with Cashew Poppyseed Glaze

 

I remember the first time I had a scone. I worked for Starbucks all through university, through my second nutrition course and then some. It's a shame because that first scone experience was epic. So fluffy, but dense, filling, and so flavourful! But over time those pastries made me feel bloated, foggy headed, and tired. That, as I studied, is a sign of gut dysbiosis and potentially B12 deficiency (I was a vegan at the time, but not as healthy a I could have been).

I always come back to that first-bite feeling. How good that feeling is, and even when we know the crash afterwards is imminent (we always know deep down), we crave that. By playing around with flours - this one utilizes protein and fibre rich almond flour, coupled with the fluffier, finer oat flour. In the entire scone recipe, the sugar content is relatively low - only 1 tbsp of honey (which, for a plant based version can be substituted for maple syrup). I tend to prefer eggs - local, farm raised eggs that I know the quality is awesome - to flax eggs in baking because they create a fluffier texture, but flax eggs can be substituted of course!

So without further ado, the recipe is below, finally. I’ve had so many questions about these scones, and I’m so glad they look as good as they taste!

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Just look at that rise.

 
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STONE FRUIT SCONES with CASHEW POPPYSEED GLAZE

Gluten free, low in sugar, high in fibre

Makes: 8 scones
Time: 55 minutes

Ingredients

2 cups almond flour
3/4 cup oat flour* (more for surface)
1/2 tsp baking soda
1/4 tsp sea salt
2 heaping tbsp cooled, unsalted butter
2 large BC eggs
2 tbsp full fat coconut milk
1 tbsp honey
3 tsp lemon juice
2/3 cup finely diced stone fruit

Glaze:
2 tbsp soaked cashews (soaked for 2-3 hours in room temperature water)
3 tbsp filtered water
1/3 cup organic icing sugar
2 tsp vanilla extract
1 tbsp poppy seeds

Method

First, ensure your cashews are soaking in room temperature filtered water (or for a quicker soak, in hot water). Pulse almond flour, oat flour, baking soda and salt in a food processor a few times. Add in the cold butter and pulse again until the mixture looks combined, yet clumpy. Set this “dry” mixture in the fridge.

In a large mixing bowl, whisk eggs, coconut milk, honey and lemon juice. Add the dry mixture to the wet slowly, using a spatula to fold in the flour mixture. Don’t over mix at this point, as the butter adds texture to the scones. Mix until the flour is incorporated, and the batter still looks lumpy. Fold in the stone fruit. Set this batter in the fridge for 15-20 minutes, while the oven preheats to 350 F.

Line a baking tray with parchment paper and set aside. Flour a surface using oat flour. Remove the scone batter from the fridge and lay it out on your floured surface. If it looks too wet, add more flour and knead dough lightly. Knead into a disk with a height of 1/2 “. Using a large knife, cut into eight equal pieces and lay out evenly spaced on the baking sheet. Optional: brush each scone with a bit of coconut milk.

Bake for 16-20 minutes, until lightly golden and fragrant.

While the scones are baking, prepare the glaze. Remove the cashews from the soaking water and add them to a small blender or food processor with 3 tbsp filtered water. Blend until creamy. Scoop this cashew cream into a small bowl, then add vanilla, icing sugar, and poppy seeds. Using a whisk, mix until the glaze looks very creamy. Set aside, until scones are done and cooled. Then, use a spoon to glaze each scone. Best served with more stone fruit and maybe even a scoop of ice cream.

Recipe Notes

Oat flour can easily be made by adding the same amount of oats as flour needed to a food processor. Strain the flour before using to avoid any large pieces.

All flour can be substituted with spelt, whole wheat or all purpose flour.

 

 
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Lindsay Young