I had my blood work check up with the doctor last week. Great news- my Celiac numbers all looked AWESOME, which means my family and I are doing a stand-up job of keeping gluten outta my belly. Yay! I am so thankful that they are all so careful and diligent about my health. I really am lucky- I hear horror stories from other people with Celiac who are not so fortunate, and I cannot imagine the anxiety that would come with having to constantly be on guard in your own home. So fam, from the bottom of my heart, THANK YOU! 🙂 Seriously love you more than words can ever express.
On the flip side of that, though, all the almond flour and coconut oil I have been baking my ass off with… well, my bad cholesterol is ever so slightly high. My overall cholesterol is good, but the bad needs to come down a few points. Good thing I freaking love oats and oat flour, right? Oats have long been touted for their heart healthy benefits, so bring them on.I have another batch of my new favorite baked oatmeal in the oven, as we speak.
One thing I struggle with, sometimes, is when when I am on a quest to find gluten-free and dairy-free recipes, everything is overwhelmingly Paleo. Now, as you all know, I do love my fair share of Paleo recipes. They automatically exclude gluten and dairy, which is perfect, but they also exclude other foods I enjoy and personally believe to be a healthy part of a well-balanced diet, like oats and whole grain brown rice, just to name a couple. So, when I found this particular scone recipe and saw that they were gluten- and dairy- free but also utilized oats and oat flour, I was really excited and knew that this was going to be the basis of my next breakfast endeavor. After some major tweaking and deciding which of the many fruits in my house needed the most immediate attention, these Strawberry Pear Oatmeal Scones were born…
As mentioned above, the basis of these scones is all oats. Oat flour plus quick-cooking oats plus old-fashioned oats all come together to create the vessel for the rest of the delicious flavors to sail upon. One of my favorite things about these scones is that they are subtly spiced with both cardamom and cinnamon, which compliments the fruits so well. You almost don’t even realize that the spices are there, but they are playing a really important role in the background. I feel like the pear dances well with the cardamom and the strawberries with the cinnamon. I don’t know why… this is just a hunch. Whatever is happening, these scones are seriously legit.
I did add both coconut sugar and Sugar in the Raw to these, but if you are really watching your sugars you could absolutely use all coconut sugar. I would not recommend subbing any liquid sweeteners, like honey or maple syrup, as the scone mixture is already pretty moist as is. Feel free to use whatever type of fruit you have on hand. I think my next combo is going to be blueberries and apple… However, do not underestimate the strawberry and pear together. They were absolutely perfect.
One more quick thing before we dive in- You can buy oat flour, if you’d like. However, a blender or food processor will quickly turn any of your oats into oat flour. If you’re watching your gluten, make sure your oats are certified gluten-free. Bob’s Red Mill’s oats are my go-to.
Strawberry Pear Oatmeal Scones
Strawberry Pear Oatmeal Scones
2 C oat flour, plus more for pressing the dough out onto the counter
1 C each quick-cooking oats & old-fashioned oats
1/3 C each coconut sugar & Sugar in the Raw
4 1/2 tsp baking powder
2 tsp cinnamon
1 tsp cardamom
3/4 tsp pink Himalayan sea salt
2/3 C solid coconut oil
1/4 C coconut or almond milk
2 tsp vanilla
1 C each diced pears and strawberries
- Preheat oven to 400 degrees F. Generously spray two large baking sheets with nonstick coconut oil cooking spray. Set aside.
- In a large bowl, whisk together 2 cups oat flour, quick-cooking oats, old-fashioned oats, both sugars, baking powder, cinnamon, cardamom, and sea salt.
- Using a pastry cutter or two knives, blend the coconut oil into the dry ingredients until a coarse mixture has formed. There should be pea-sized crumbles throughout.
- In a small bowl, whisk together the eggs, your milk of choice, and the vanilla. Add the wet ingredients to the crumbled mixture until just combined and a dough has formed. Fold in the strawberries and pears.
- On a clean counter, sprinkle some extra oat flour. Divide your dough into two equal halves. One at a time, take one half of the dough and shape it into a ball. Place the ball onto the prepared, floured surface, then gently flatten and pat the ball into a flat, circular disk shape, approximately 1/2″ thick. Cut the circle into 8 equal triangles and use a spatula to place each triangle wedge onto your prepared baking sheet, leaving at least 1″ between wedges. Repeat with the other half of the dough.
- Bake for 18-23 minutes, or until lightly golden brown around the edges and firm in the center. Remove from the oven and let cool completely on baking sheet. Store in an airtight container in the fridge.
I can’t really tell you what everyone else thought of these because, well, I didn’t really want to share. The kids did eat them one day for breakfast and really enjoyed them, but then I kept them out of sight and out of mind so that they would resume their regularly scheduled cereal routine… don’t judge. 🙂 They are fruity and full of texture and subtle spice, plus the heart-healthy benefits of whole-grain oats. Win!