Granola scones and a flour tutorial

As soon as I made these scones I knew I had to share the recipe.  Only problem - we ate them all before I had a chance to take pictures.  Oops.  So, I made another batch with a few modifications.  However, I was distracted by The Bachelor a really intelligent documentary and left them in the oven a bit too long.  Oops again.  I beg you, please don't let the well-done appearance in these pictures keep you from immediately picking up ingredients to make these scones.  They are incredible.
  
I've tried my hand at healthy scones before, never with much success.  I mean, scones just aren't health food material.  Why make them parade around as something they're not?  But kids, these babies are the real deal.  Looking at the recipe and comparing it to my other attempts, I think it all comes down to three ingredients.

1. Spelt flour - Whole wheat flour, as fantastically healthy as it is, can be a bit heavy for many baked goods.  Spelt flour, which is also whole grain, is much lighter and has a similar, sweet flavor as refined white flour. 
2. Coconut oil -  Coconut oil is my favorite substitute for butter, especially in baking applications.  It produces a light, fluffy texture with a very subtle vanilla flavor.  Yes, coconut oil is a saturated fat, but it isn't the same as saturated fat in animal foods.  Coconut oil contains a different fatty acid, lauric acid, which raises good HDL cholesterol and bad LDL cholesterol, but does not affect the ratio between the two.
3. Buttermilk - Buttermilk does double duty, adding a light tang and tenderizing the crumb.  Despite the name, buttermilk is actually lower in fat than whole milk.  

Now, let's take a little break and talk flour.  Haven't heard of spelt flour before?  While searching the baking aisle, you'll likely run across a few others that are all new to you:

White whole wheat flour

White whole wheat is not the same as regular white (or enriched) flour.  It is 100% whole grain, but the wheat kernel has a lighter color, making it look similar to white flour.  It has a much milder and sweeter flavor than regular whole wheat flour, making it the perfect choice for those who prefer refined white flour or are just switching to whole grains.  I often use it for lighter baked goods - cakes, buns, and biscuits.

Spelt flour

Spelt flour is made from spelt, a grain very similar to wheat.  It is my favorite

non-wheat flour for baking.  Spelt is considerably lower in gluten than regular wheat, but it still does contain some gluten.  So not a good choice for those with Celiac, but if you are gluten intolerant, you can probably tolerate it just fine.

 

Rye flour

Think beyond rye bread!  I've also used rye flour to make a fantastic berry pie and a quiche crust.  It has a strong flavor, so you may want to mix it with milder tasting whole wheat or spelt flour.  Rye flour is a fantastic choice those with diabetes and glucose intolerance, as it seems to have less of a glycemic effect than whole wheat.  Rye does contain gluten, so avoid if you are going gluten-free.

Bean flours

Bean flours are a very popular, and very healthy, gluten-free choice.  I've tried a few baked goods made with various bean flours, some better than others.  Bean flours give baked goods a crumbly consistency, so they work well for cookies, but definitely not fluffier foods.  I haven't done much experimenting with bean flours, but I hear some are more versatile than others.  Garbanzo and white bean flours are milder tasting than the super beany black bean flour, which works best paired with strong flavors, like dark chocolate.

Rice flour

Rice flour, probably the most common gluten-free flour, is made from finely

ground rice.  Just as brown rice and white rice are completely different nutritionally, white rice flour is a refined grain while brown rice flour is a whole grain.  Keep that little tidbit in mind if you are purchasing gluten-free processed foods, which are mostly made with white rice flour.  Rice flour has a sandy consistency, which add a nice texture and crumb if mixed with other flours, but I don't know if you'd want to bake something with 100% rice flour.  I've heard through the gluten-free grapevine that blending rice flour with nut flours works very well.

Nut flours

Nut flours are made of whats left of the nut after pressing for oil.  I've cooked with almond flour a few times and it may be my favorite gluten-free flour.  It adds a nice texture and rich nutty flavor.   Nut flours easy to incorporate in cookies and other sweets, but it can also be used in savory dishes as well.  I've also made savory almond flour dumplings for a chicken and vegetable stew and I MUST make these biscuits soon!

Coconut flour 

Coconut flour is a bit difficult to work with, but when used correctly, it's fantastic.  Coconut flour is quite high in fiber, making it a somewhat dry flour to work with.  Don't make the same mistake I did and substitute the same volume for another flour called for in a recipe - it'll likely yield a dry, crumbly mess!  Coconut flour soaks up liquids, so it's best to use a small amount mixed with other flours. 

* If you want to try some of these flours but you don't want to waste precious pantry space, go to your local health food store (I'm team Earth Fare) where they likely sell many of these flours in bulk.

Granola Scones

Makes 6

Adapted from Green Kitchen Stories

 

This recipe is for a sweet variation.  My first batch was a basic scone, a delicious vehicle for a poached egg.  Next time (which will be soon!) I'm going to mix in herbs and a little grated cheese and serve with soup.  To make the basic version, add museli or unsweetened, whole grain breakfast cereal (I used Kashi 7 nuggets) and omit the sugar. 

2 1/2 cups spelt flour (or whole wheat flour if you have it on hand)

1 cup lower sugar granola

2 tbsp cane sugar 

3 tsp baking powder

1/2 tsp salt

7 tbsp coconut oil, softened slightly

1 cup lowfat buttermilk

Preheat oven to 475 F.  Line a baking sheet with parchment paper (or use a pizza/baking stone).  Whisk the flour, granola, sugar, baking powder and salt in a large bowl.  Stir in the coconut oil and mix lightly.  Add the buttermilk and mix until a thick dough forms.  Form a large ball with your hands and flatten slightly.  Using a sharp knife, cut the ball in half, then cut each half into 3 triangles.   Place on the baking sheet and into the oven.  Do not leave the room to watch trashy reality tv!  Bake 15 minutes until golden.  Serve with nut butter or all-fruit jam.