I have been searching for dessert substitutions- trying to get off my sweet kick induced from eatting too many oreos over our ski vacation. Scones have been a great alternative, especially ones like these that are packed with healthy ingredients. While they still have sugar and flour they also have honey, dates, pecans, and oats. They are delightful- especially with a cup of coffee.
Honey Fig + Pecan Scones
Adapted by Brown Eyed Baker
- 1 cup all-purpose flour
- 1/2 cup old-fashioned oats (my oatmeal mixture is half steal cut oats and half old-fashioned oats)
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1 egg
- 1/4 cup canola oil
- 1/4 cup sugar
- 1/4 cup honey
- 2 tablespoons almond milk
- 1 cup diced dried dates
- 1/4 cup chopped pecans
Preheat oven to 350 degrees. Prepare a large baking sheet with greased aluminum foil.
In a medium bowl, stir together flour, oats, baking powder, and cinnamon. Then, in a smaller bowl, whisk together egg and oil. Then add honey and mix well. Fold the liquid ingredients into the dry ingredients until just combined. Then gently mix in half and half. In a small bowl, cover dates and pecans with sugar and then fold into dough.
Use your hands to form a large ball with the dough. Place dough ball on baking sheet and flatten to 1/4 in. Bake at 350 degrees for 20 minutes or until lightly golden brown. Serve warm, preferably the same day the scones are baked. Otherwise store in an airtight behavior or freeze until ready to eat.
In a medium bowl, stir together flour, oats, baking powder, and cinnamon.
whisk together egg and oil. Then add honey and mix well.
Fold two mixtures togetherread more