I’m having a real love affair with cardamom these days. I put some in my coffee while it brews and I’m totally obsessed. I didn’t grow up eating cardamom so this spice seems exotic and amazing. Baking takes twice as long these days. I set out the ingredients and then an hour later I can do another bit of the task. It all feels worth it though having Baby G sitting there on the counter with me. He’s learning something!
In other news, we got a new oven! Gee Lauren, you write a food blog and your oven was practically out of commission for 11 months?!?!?! Yes. Last June I noticed the oven wasn’t heating all the time, which is ridiculous! That’s your job. Then it was summer and first trimester so eating and using the oven wasn’t at the top of my list of things to do. The oven would heat up 30% of the time which isn’t often enough. Then we had 3 repair people come out none of whom seemed to be able to diagnose or fix the damn thing. In the end we finally just bought a new one. And it is a convection oven, something I’ve never used before. Cooking times are like WHA????? This thing is so efficient. Like it does the job it is supposed to do, really well. I’m still learning this baby. But thank goodness for working ovens!
Scones with our coffee in the morning, cardamom a must. I know we have a winner when Zach says “Well that was delicious and I’m having another.” I find a little cardamom goes a long way for some people, use less if need be. They’ll still be yummy.
- 1 cup oat flour, I ground up oatmeal in my blender
- 1½ cup all purpose gluten free flour, I used Premium Gold Flax Flour
- ¼ cup Arrowroot
- 1 tsp milk powder
- 1½ tsp baking powder
- ½ tsp salt
- 1 tsp cardamom
- ½ cup greek yogurt
- ½ cup Butter (cold and sliced into pats)
- 2 Eggs
- 2 TBS maple syrup
- 1 tsp vanilla extract
- Milk for brushing
- Coconut Sugar to sprinkle on tops
- Preheat oven to 400F and prepare a cookie sheet
- In your food processor blend flours until well mixed.
- Add Baking Powder, cardamom, and salt and blend.
- Add the butter pats and pulse until the flour looks like crumbs.
- Add the maple syrup, eggs, and vanilla pulse until blended.
- Pour batter out onto prepared cookie sheet and make a long log.
- Cut into 3rds, then cut those on a diagonal. Cut those on another diagonal.
- Brush scones with milk and sugar on top.
- Bake for 13 minutes.