[ Equipment: food dehyrator or low-temperature-capable convection oven, an 8-inch round cake pan. For more information about the terminology in this recipe, see Low Temperature Baking: A Journey of 3 Paths. ]
After my dehydrated lavender brownies, I wanted to try a dehydrated pastry with a denser, more crumbly texture. Once again, I thought about using the dough from one of the dehydrated cookie recipes, but even a spoonful of that dough without the solid leavener contains enough calories to wreck a healthy eating habit. A regular blueberry scone from Starbucks coffee house weighs in at 120 grams and 460 calories. An equivalent weight apricot chamomile scone from this recipe contains 384 calories. Neither scone would qualify exactly as diet food, but the apricot scones have a lovely soft texture, with lots of raw grain (if made with raw oat flour) and fruits, with a surprising sweetness that really satisfies.
Apricots and chamomile complement each other’s flavors, both mild and sweet. The recipe calls for 2 teaspoons of chamomile flowers. These are the whole flowers for a strong cup of tea. I made the coconut flour by coarsely grinding dried, unsweetened coconut flakes in a food processor. The coarse grind gives a crumbly texture to the dough, reminiscent of a baked scone. The sugar is a blend of regular brown sugar and sucralose. An equivalent amount of regular white sugar or powdered sucralose (packets) should work just as well as the specified granulated version. The rice squares function as a solid leavener and help aerate the dough and build volume. They’re totally optional, because the scones are delicious without them.
Makes 8 scones (approx. 80 gr. each)
– 240 calories per scone
– Oven Temperature: 125°F/51.7°C
- 8 dried apricots
- 2 heaping teaspoons chamomile flowers or 2 chamomille teabags
- 1 cup boiling water
- 2 cups oat flour (coarsely ground – see text)
- 1 cup coconut flour (coarsely ground – see text)
- 3/4 cup granulated sucralose or sugar
- 1/4 cup dark brown sugar
- 1 egg white
- 1 teaspoon vanilla extract
- 1/2 teaspoon powdered cinnamon
- 1/4 teaspoon salt
- 1 cup rice squares cereal (optional)
- 1/2 cup raisins
1. In a small bowl, infuse chamomile in the boiling water for 2 to 3 minutes. Add apricots and soak for about an hour.
2. Remove apricots. Drain liquid, discarding chamomile flowers. Set aside apricots and liquid.
3. In a large bowl, mix the oat flour and coconut flour until well combined.
4. In a small food processor bowl or hand blender cup, puree the apricots, egg white and chamomile tea.
5. Add sucralose and brown sugar and blend.
6. Add vanilla extract, cinnamon and salt and blend until smooth.
7. Pour liquid mixture into flour mixture and mix until thoroughly moistened.
8. Add raisins and mix.
9. Add rice squares cereal and gently mix until well combined. Try not to crush the cereal.
10. Pat the dough into an 8-inch cake pan. Perforate the dough by pressing a 1/8-inch skewer all the way down into the dough at 1/2-inch intervals.
11. Cover with plastic wrap and let sit for about 30 minutes.
12. Bake at 150°F/65.5°C for 30 minutes. Then reduce temperature to 125°F/51.7°C and continue baking for 3 hours.
13. Invert scones onto a cookie sheet with a baking mat. Perforate the dough again at 1/2-inch intervals.
14. Bake at 125°F/51.7°C for another 3 hours.
15. Slice scones into 8 wedges and serve.
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