Things have been a little quiet around here. I spent a few whirlwind days in New York for Easter and needed time to recuperate when I got back.
I’ve always loved springtime in New York; although this time the city was coming out of a snowstorm, so the beautiful magnolias at Union Square weren’t in bloom yet, unlike last spring.
For breakfast one morning, we walked from our hotel in midtown and wandered through SoHo and Chinatown into Lower Manhattan to visit with my aunt.
She’s the embodiment of New York for me – my earliest memory of her is a dusty old black and white photo of her in front of the arch in Washington Square Park. My ‘aunt’ is in fact, an old friend of my mom who moved to New York decades ago to get married, leaving everything behind.
I try to visit her whenever I’m in town because it usually involves laughter, delicious pastry and hot beverages.
Last week we had tea and scones at a small patisserie in Tribeca listening to her old tales; her stories are always so lively and happy, I regard them as subtle encouragements to find cheer in our own lives, whatever that may be.
I have this habit of wanting to re-create memorable meals from my travels, especially those that were filled with happiness, so on the heels on that lovely breakfast, I came home and made scones for our coffee one weekend morning.
This is my favourite scone recipe; I don’t have a lot of scones recipes in my arsenal, but I’ve tried a few and have made this one many, many times – it’s my go-to recipe for homemade scones. I love them for their texture and heartiness; the main ingredients are whole-wheat flour and oats, and a little bit of lemon to brighten them up.
I love this version, it’s dotted with green raisins, since I’m currently in love with green raisins, I can’t get enough of them!
They come out rustic and delicious; a superbly satisfying treat to go with our homemade lattes.
These lemon and raisin oat scones were a charming reminder of our breakfast, we savoured them and our coffee reminiscing about joyful times.
- 1 cup white whole-wheat flour (gluten-free flour mix or all-purpose flour)
- 2/3 cup oat flour
- 1/3 cup quick-cooking oats
- 1/4 cup turbinado sugar, plus more sprinkling on top
- 1 tablespoon ground flax
- 2 tablespoons lemon zest
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons coconut oil (1.5oz)
- 1/3 cup green raisins
- 1/3 cup almond milk (or other plant-based milk)
- 1 - 2 tablespoons lemon juice
- 1 1/2 tablespoons lemon zest
- Preheat oven to 350 degrees f. and line a baking sheet with parchment paper
- Mix whole-wheat, oat flour, quick-cooking oats, sugar, ground flax, lemon zest, baking powder, baking soda and salt together in a large bowl
- Mix in coconut oil with a fork or your fingers to make a crumbly dough and sprinkle in raisins
- Make a well in the mixture and add almond milk and lemon juice and stir until dough comes together
- Transfer dough onto a lightly floured surface and press into a circle about 1-inch thick
- Cut out scones with a 2 1/2-inch round cutter and arrange on the prepared baking sheet
- Sprinkle turbinado sugar on top and bake in oven for 18 – 20 minutes until edges are lightly golden, then transfer on to rack to cool
- To make oat flour, grind old-fashioned oats in a blender or food processor until flour consistency is reached.
- For quick-cooking oats, pulse old-fashioned oats in a blender or food processor for a few seconds
- For the classic triangular scone shape, cut rounded dough into eight wedges