Stone fruits couldn’t be any better this time of year. For just about every get-together I went to this summer I made a variation of this cake with peaches, apricots, or plums. This red plum pistachio sprouted scone recipe isn’t going out the door with me though. Some baked goods stay home to snack on with a cup of tea and a dollop of homemade coconut yogurt.
For this recipe I suggest Blue Mountain Organics’ sprouted oat flour. This flour is quite rough, and lots of oat pieces remain and that is because it is stoneground. The benefit of eating a stoneground product (like flour or nut butter) is that it is processed at a low temperature, keeping more vitamins and minerals in tact.
If you’re not using this brand, no worries. Use 1 1/2 cups oat flour and 1/2 quick cook oats. If the oats and oat flour can be sprouted or organic, great. By eating sprouted grains, nuts, and seeds the nutrients are more bioavailable and easier to digest. And avoiding glyphosate from conventionally grown food is a given.
- 2 cups sprouted oat flour by blue mountain organics
- 1/2 cup almond meal
- 3 tablespoons arrowroot flour divided
- 1 1/2 teaspoons psyllium husk powder
- 1 teaspoon baking soda
- 1 teaspoon celtic sea salt
- 50 grams unrefined coconut oil
- 120 grams red plum chopped
- 1/2 cup pistachios chopped
- 1 cup non-dairy milk
- 2 tablespoon raw honey
- optional: homemade coconut yogurt, honey, slices of red plum
Preheat oven to 375°F and prepare a baking sheet. Reserve 1 tablespoon of arrowroot flour, then add all remaining dry ingredients to a medium bowl. Stir well to combine.
Add coconut oil*, non-dairy milk, and raw honey. Be quick to incorporate wet ingredients fully with dry ingredients as the psyllium husk powder will become absorptive.
Let dough rest for 15 – 20 minutes. This step is critical to the psyllium husk powder working as a binding agent.
While the dough rests, chop pistachios and red plum. Coat the red plums with reserved 1 tablespoon of arrowroot flour. After 20 minutes, fold pistachios and coated red plum into the dough.
Remove the dough from the bowl and shape into a disc on the prepared baking sheet. Keep the disc about an inch in thickness.
Bake for approximately 28 minutes, until golden brown and springy to the touch.
I’ve been working on a scone recipe since my trip to London in the spring. I felt rather left out over there since everything in the scone world involves dairy, gluten, and cane sugar. My first few experiments were too crumbly or too cakey but this one finally has the mouthfeel and flavor I was after.
These scones are best enjoyed warm. Store covered in something like Bee’s Wrap in refrigerator up to 1 week.