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Honey Almond Oat Scones (+ Blueberry Chia Seed Jam)

Heeeey lovers,

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I am in looooove with these scooooones. If you don’t love scones, you’re wrong. Just kiddiiiing you’re entitled to your opinion and whatever (or am I kidding??) but just know that I strongly disagree. They’re crumbly, buttery perfection. Now I know that if you try to say you don’t like butter, you’re lying. Isn’t loving butter genetically engrained into every human or something? I feel like it is. I’m pretty sure. I also really, really love almonds. I would say a much larger than average percentage of my diet is composed of almond products and I’m very emotionally in touch with my almond-consumption. Trader Joe’s just restocked their almond butter and I almost cried tears of joy upon discovering this, for example. As long as we’re talking ingredients here, I’m also quite the honey fan. And can’t go wrong with oats. Essentially, these are my ideal Emily-scone. I got the idea for these from this lovely blog (how GREAT are her photos?!) with a few little tweaks here and there to the recipe. I loved the idea of toasting the oats before using them in the scones. This step can be skipped, of course, but I recommend it! The toasty flavor it adds is reeeally niiice.

Also: if you’ve never made your own jam, I highly recommend it as well. Like. Right now. It’s summer! There are copious berries available! Go buy some and throw ’em on the stove! It’s so easy! This recipe truly is as “magical” as the title claims. So simple. And so, so delicious.

Scones:

1 1/2 c. old fashioned oats
3/4 c. almond meal
3/4 c. whole wheat flour
3 Tbsp. plain yogurt (I used whole milk, I imagine greek yogurt would work quite nicely as well)
1 Tbsp. milk
1/4 c. honey (+1/2 tsp. for the egg wash)
1 egg (+1 egg white for the egg wash)
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
10 Tbsp. cold, unsalted butter, cut into small pieces

Start by preheating the oven to 375°. Spread your oats onto an ungreased baking sheet and toast them for about 7 minutes or until they’re fragrant. Take them out, let them cool, set aside 2 Tbsp. of them aside to put on top of your scones later, and increase the oven temperature to 450°. In a small bowl, whisk together the egg, yogurt, milk and honey and set aside. In a separate bowl, mix together the dry ingredients (the rest of the oats, almond meal, flour, baking powder, baking soda, and salt. Cut in the cold butter chunks (yeah, I hate the phrase “cold butter chunks” as much as you do, believe me) with a fork–or a pastry cutter, if you’re fancy–until almost all the way combined. You want the mixture to be mostly crumbly-looking; it’s okay if you can still see some butter pieces in there, just as long as they’re not too aggressively large. Make a well in the middle of the butter and dry-ingredient mixture and pour in the wet ingredients. Mix until juuust  combined. Don’t over-mix! Plop the dough out of the bowl onto a floured surface and form into a round, even 1″ layer. Using a pizza cutter (or a knife…but where’s the fun in that, hmm?), slice into 8 even, wedge-shaped pieces and space them out evenly onto a lightly greased baking sheet. In a teensy little bowl, whisk together an egg white and 1/2 tsp. of honey until combined and brush on top of each scone. Sprinkle them with your reserved oats and stick ’em in the oven for 8-10 minutes or until the edges turn that beautiful, light golden brown.

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Blueberry Chia Seed Jam:

3 c. blueberries (organic, please, berries are super pesticide-y)
3 Tbsp. honey
2 Tbsp. chia seeds
1/2 tsp. vanilla extract

In a medium saucepan, bring the berries and honey to a boil. Reduce the heat to medium-low and stir frequently for about 5 minutes. Using a potato masher, smush the berries until they’re a nice, jam-like consistency (but leave some berries intact for texture purposes!) and add the chia seeds. Keep stirring frequently and let the mixture continue to simmer until you get to a good consistency–about 15 minutes or so. It might seem a little runny, but keep in mind it’ll thicken up once it’s cooled down. Remove from heat, add vanilla, and let cool. Place it in a nice little jar, stick it in the fridge, and enjoy! See how easy that was? Seriously guys, you haven’t really tasted jam until you’ve had homemade. Unreal.

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Shoutout to mah girl Emilie for talking to me repeatedly about scones and chia seed jam recently and therefore being the inspiration this scone-and-jam-making frenzy. Also to my lovely friend Joy for requesting the recipe, and therefore forcing me to actually post in a timely manner! All good things.

Hope your August is going swimmingly, friends.

Love, Emily

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Ginger Almond Scones

Hi friends,

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Happy Hump Day…….meh. I’m drowning in work/stressful things and I just want to ignore my responsibilities, bake, and eat these scones always. As I mentioned in my previous post, I have lots of baking things to use up before I leave and I had some ricotta in my fridge (but naturally, nothing to cook with…and no eggs…), so ricotta scones it was! These are delicious. They’re wonderfully moist (I hate this word but I had to, I’m sorry) while still retaining that great, crumbly scone texture. The almondy part of them comes from almond flour, which makes them healthier AND adds a nice nutty taste. I cannot wait to get home tonight and eat one with an ice cold glass of milk.

1 c. almond flour

1 c. whole wheat flour

1 tablespoon baking powder

1/4 c. sugar

1/2 teaspoon ground ginger

6 tablespoons cold unsalted butter, chopped into small pieces

3/4 c. part skim ricotta

1/3 c. milk

1/2 c. chopped crystallized ginger

Preheat your oven to 400 and prepare 2 baking sheets by greasing them with coconut oil/whatever you grease things with. Whisk together your dry ingredients (flours, baking powder, sugar, salt and ginger). Add the butter and mix together with your hands until combined into a coarse, meal-y consistency. Once combined, fold in the ricotta and the milk until smooth and eventually add the ginger. Don’t overmix! With a spoon, drop heaping tablespoon-sized portions onto your prepared cookie sheets–you should end up with about 12 scones, depending on what size spoonfuls you end up with. Bake for 12-15 minutes until the edges start to get lightly golden brown. Let them cool for a few minutes before transferring them elsewhere with a spatula. Enjoy!

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You may notice the bottoms of some of these scones are a little toasty. I took them out right at 12 minutes and this is how they turned out. They’re not bad; they don’t taste burnt or anything. But perhaps 350 for 15-18 minutes-ish would have been a better call. Not sure. If/when I make these again, I’ll be sure to update the recipe.

Mmmmm I love ginger. I quite enjoyed nibbling on little bits of crystallized ginger as I made these. Delicious.

Love, Emily


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Pear Scones

Hi loves,

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Mmmmmkay. After these, I am done with baking with diced fruit for a while. Do you guys have any idea how time consuming/irritating it is to peel apples or pears without a peeler? I did it by hand! With a knife! Not that I had anything else to do. So it was fine, I was just so over it by the time I finished. But it was absolutely worth it. Baking on a college budget/in a tiny apartment is always rather challenging, but I make do. I don’t know what I would do without baking, seeing as it is the only thing keeping me at least somewhat mentally stable at the moment. Peace, love and scones 4ever.

I was home alone and in a funk this morning that only baking could cure (as usual). Aaaand I was in the mood for scones. And I recently bought pears. So pear scones it was! My morning was spent blasting the new Band of Horses and Grizzly Bear albums at an obnoxious volume, drinking iced coffee, and baking/dancing around with no pants on. Pretty standard morning for me, to be honest. Hey, it made me feel better, so why not? I just used my version of my delicious go-to, basic scone recipe (this one for cardamom ginger scones–which are DELICIOUS by the way–minus the cardamom and ginger of course) and tweaked it a little to make these delicious bits of scone goodness. As usual, I halved the recipe (2 dozen scones for the 4 people living in this apartment would have been a bit much), but I’ll post the full one for all of you lovelies.

3 1/3 c. all purpose flour

1 tablespoon + 1 tsp. baking powder

1/2 tsp. salt

1 tsp. cinnamon

1/3 c. unsweetened applesauce

1/2 c. unsalted butter, cut into 1/2″ pieces

1 c. cold milk

1 egg

1 large pear, peeled and diced

Egg wash:
1 egg

4 tablespoons brown sugar

Preheat the oven to 400. Grease a baking sheet and set aside. In a large bowl, mix together flour, baking powder, salt, and cinnamon. Add butter, milk, an egg, and your applesauce and mix together until just combined. Don’t worry if your butter isn’t all the way mixed in–it’s okay if there are still some little chunks. Don’t overmix it! Once ingredients are sufficiently combined, fold in your pear pieces. Place very heaping tablespoons of dough on your greased baking sheet a few inches apart, whisk together your brown sugar and the other egg, and glaze each scone with the mixture. Bake for 15-18 minutes or until the edges are golden brown; mine took about 16 minutes. Don’t bake them for too long or they’ll dry out and won’t be nearly as delicious!

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As usual, I always recommend you eat one warm. Prooobably with a glass of milk. I may or may not have already eaten two of these. No regrets, just scones.

Wishing all of my New York fwiends a nice, cozy thunderstorm day!

Love, Emily