It’s Pickleball day in our household, hooray!!! Other people call this day, Saturday but not in our household. Even though it’s about 40F/4C outside, we are going to brave the cold and have some fun with our Pickleball League members. There’s just something so addictive about this sport we will go to these lengths to play. A few of you have asked of this American sport and so today in honor of this sunny but cold day here’s a video of the sport. Additionally, I wanted to share with you this new recipe for Steel Cut Oat Scones with Figs! It is our fuel this morning for our exciting cold morning sport.
The figs I used were from Trader Joe’s in the dried food selection.
This is a great introduction by NBC, ignore the part of being for “older people”. That’s just a spin that they took on it. Trust me, I play singles for tennis and while pickleball is a bit less running it engages the player at a higher speed. Think fast badminton with a harder ball.
Just watching this video really gets my heart bouncing in excitement because of the high speed ball at the net. Can you tell I’m not much for net play? I’m all about power at the tennis baseline. ha-ha
Now on to the recipe that I created this morning which has less sugar than normal scones but gives the fuel one needs to play a good morning of pickle ball (or whatever comes your way). The smell of the oats in the oven just made our overworked bodies from the work week starving in hunger. I’d highly recommend to make these on a cooler day when all you windows are cold, your entire family and neighbors will come begging for a scone of their own. Or, just hog them all for yourself, I’m not judging.
Steel Cut Oat Scones with Figs
- 1 c steel cut oats
- 1 c unsweetened almond milk, vanilla
- 1 tsp almond extract (Or any other extract you prefer)
- 1 c all-purpose flour
- 1/2 c whole-wheat flour (or more white if you prefer)
- 2 tbsp brown sugar (or coconut sugar)
- 1 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 c chopped dried figs
- 2 tbsp cold butter
- 2 tsp chia seeds
- Preheat oven to 400F/200C degrees. The oven needs to be fully warmed to get that crunchy outside of the scones.
- In a small bowl, mix the steel cut oats and nondairy almond milk together. Let the oats soak for about 20 minutes.
- In the meantime mix all the other ingredients in a large bowl until well combined. The butter should make the flour mixture crumbly. I used the side of a large spoon to slice the butter into the flour mixture. Traditional method suggests using a fork but I never have luck with this method. Your choice.
- After the steel cut oats appear soft, go ahead and add them to the flour mixture. Mix until all combined, just don’t go overboard since this can make the dough hard when finished.
- Place the dough onto a cutting board (I use my silpat so it doesn’t stick and is easier to clean) and form into a large circle.
- Cut the dough like a pizza into slices. A pizza cutter works great if you don’t have a dough cutter but so does a regular dull kitchen knife.
- Place on a preheated baking stone or on a non-stick cookie sheet and bake for about 15-20 minutes. This depends on your oven, mine is gas so it does cook unevenly at times. Keep a close eye on it.
- Remove from the oven when browned on top and appears to be firm. I like to flick my nail on the top of our scones and listen for a “thumb” sound, it’s a great method to see if the scones are firm.
- Let cool about 5 minutes and enjoy.
These scones are great for cooler days when you want something baked but not necessarily too sweet. If you have a super sweet tooth like Genki Husband, go ahead and serve with jams and/or butter for an added sweetness. If you want something extra sweet, before placing in the oven, sprinkle some sugar on top of the formed scones.