In the culinary stakes, the mealtime we Brits well and truly dominate on is tea time. We know how to do a mighty fine shortbread, a cracking tea cake and a perfect, steaming brew better then most.
When I have the time, I am a big fan of this non-mealtime moment. What better way to slow down and recalibrate before the end of a busy day of work than with a 10 minute technology hiatus and something sweet and deliciously wholesome. This recipe is essentially my two favourite recipes for fluffy, light scones and orange and date oatmeal cookies complied into one gorgeous hybrid. I would say they are more cookie then scone, but the presence of baking soda gives them a good amount of lift, so they can be halved and served with a generous dollop of creme fraiche and homemade marmalade, should you so fancy it.
Certainly it can be hard to find a healthy alternatives to satisfy cravings for wholesome and delicious baked goods that aren’t full to the brim with sugar, so every now and then I will bake up a batch of these beauties, often playing with different flavour combinations, to enjoy through the week.
If you aren’t sure about the rosemary (which I implore you to try,) you can swap out the rosemary for cinnamon and replace the nuts with cacao nibs. Its a delicious, nut-free alternative
Orange and Rosemary Oatmeal Scone Cookies Recipe
Makes 10-12 cookies
- 175g/ 1 1/4 cups white spelt flour
- 45g/ 1/2 cup rolled oats
- 90g/ 1/2 cup dates, chopped
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- a pinch of fine sea salt
- 1/2 tsp finely chopped rosemary leaves, plus more to garnish
- 1/2 tsp ground ginger
- 1 /2 cup chopped brazil nuts
- 80ml/1/3 cup coconut oil, melted
- 125ml / 1/2 cup maple syrup, or brown rice syrup
- 1 egg
- orange, 1 teaspoon zest and 2-3 tbs juice
Pre-heat the oven to 200 degrees celsius, gas mark 5
Add all the flour with all the dry ingredients, including the dates together in a large bowl. In another bowl, whisk the orange juice with the maple syrup, eggs and coconut oil until combined, then add the wet mixture to the dry. Mix well until you achieve a smooth dough. (See top image)
Spoon level tablespoonfuls of the batter onto greased cookie sheets, top with a pinch more rosemary leaves and bake for 10-12 minutes.