I needed to finish up the rest of my fresh blueberries today, they were really on their last legs. So, I decided to bake them in a sorta muffin-top/sorta scone ~ I'm calling them my Blueberry Oat Muffin-Top Scones. They're perfect with a cup of tea or coffee & they're even low fat ~ Yes! When I was making these, all I kept thinking about was the classic Seinfeld episode ~ The Muffin Tops. It's the one with Elaine's brainy muffin-top idea, a whole lotta 'muffin stumps' & that memorable exclamation mark! phrase... 'Top of the Muffin to YOU!' Absolute classic! Check out some of the hilarious scenes, below...
I came up with this recipe while I was looking through the cookbook ~ Vive Le Vegan! ~ by Dreena Burton. I was inspired to take parts from her recipe ~ Blueberry Bounty Buns ~ and combined it with some other ingredients that sounded good to me. I came up with this really tasty hybrid of a muffin & a scone. My recipe has egg & honey in it, so it's no longer vegan, but I think adding those ingredients really add to the overall texture & flavor of the muffin-top scones. I also replaced part of the oil with applesauce, so it's even low fat ~ yes! Baking them on a parchment paper lined baking sheet, instead of in a muffin pan, gives them that muffin-top look ~ while also giving them the rustic appearance of a free-form scone ~ a perfect cross between the two. I can see me tinkering with this recipe ~ a lot ~ and coming up with many other flavors. Yummm... My mind is brimming with ideas, I feel the beginnings of another baking tangent coming on. :) Enjoy!
Blueberry Oat Muffin-Top Scones
- 1 cup ground quick oats --> ((grind your quick oats into an 'oat flour' using your food processor or blender)) ** if your batter is too thin to hold its shape on the parchment paper, add an additional 1 Tbsp+ of ground 'oat flour'
- 1 cup whole wheat pastry flour
- 1/4 cup sugar
- 1 tsp cinnamon (or more, to taste)
- 1/4 tsp ground nutmeg (grated fresh ~ if you've got it :)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/2 cup plus 1 Tbsp vanilla soy milk ~ light or regular
- 1 egg, beaten
- 3 Tbsp honey
- 2 Tbsp oil
- 2 Tbsp applesauce
- 1 tsp vanilla extract
- 1 1/2 Tbsp lemon juice
- 1/2 tsp lemon zest
- 1 cup fresh blueberries (or frozen)
- oats for sprinkling on top of muffin-top scones before baking ~ optional
- sugar for sprinkling on top of muffin-top scones before baking ~ optional
Preheat oven to 350 degrees.
In a large bowl, sift together all dry ingredients. (first 8 ingredients) Stir until well combined.
In another bowl, combine vanilla soy milk, beaten egg, honey, vanilla extract, oil & applesauce until well combined ~ then stir in the lemon juice, lemon zest. Finally, add the blueberries & immediately add the wet mixture to the dry mixture.
Stir wet & dry ingredients together until just well combined. Spoon batter onto parchment lined cookie sheet, into 12 gently shaped round mounds. (try & say that fast 3 times! :) If desired ~ sprinkle some extra oats and/or sugar on top of muffin-top scones, before popping in the oven.
Bake for approx. 20-25 minutes ~ or until muffin-top scones are just turning golden brown & are set in the middle. Remove from oven & cool on cookie sheet for a minute, then transfer to a cooling rack. Store in a covered container.