Whole Grain Scones with Coconut, Dates, and Walnuts
We’re in month three of my Year of Whole Grains, and this time around we are talking about teff. It’s as tiny as a poppy seed, so tiny, in fact, that the nutrient-rich bran and germ aren’t ever removed in processing, so it’s always a whole grain.
Go teff!
Teff is a dietary staple in Ethiopia, where the flour is used for injera, the flatbread that’s eaten daily in practically every household. Ever wonder why those Ethiopian marathoners do so well? Forget powerful muscles and good genetics. It’s the teff, people.
A Gluten-Free Flour
Here in the US, teff has grown in popularity, in part because it holds promise for being a suitable substitute for wheat, appealing to those looking to avoid gluten. Some folks are predicting teff will be the next “big thing.” Watch your back, quinoa!
Teff is particularly appealing because of its nutrient density. A tiny powerhouse, teff tops ALL grains for calcium content. One cup of cooked teff has 123 milligrams of calcium, roughly the amount you’d find in a half cup of cooked spinach or a scant 1/2 cup of whole milk yogurt. It’s also rich in fiber, vitamin C, and protein.
Teff in Baking
For baking, teff flour can be a magical addition. It worked wonders in these healthy whole grain scones, a recipe that’s been in the works for nearly a year. The scones were never quite right until I swapped out some of the whole wheat flour for teff. The soft, dark grains add a beautiful brown to the color and a mild nuttiness to the flavor. The result is a tender, tasty, sweet, and textured scone that to my tastebuds, beats out more traditional white flour ones. I also tinkered with teff in a blondie batter, substituting one-third of the all-purpose flour for teff flour to deliciously winning results.
Can’t Find Teff? Use Buckwheat Flour
My overall takeaway on teff? It’s well worth adding teff flour to your whole grain pantry for enriching and beautifying baked goods, most especially these scones. I figure if I eat enough teff, I’ll be right in there with the Ethiopians at the next marathon.
Whole Grain Scones with Coconut Walnuts and Dates
Ingredients
- 1/2 cup teff flour or buckwheat flour
- 1 cup whole wheat flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup firmly packed brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon ground cardamom
- 1/2 cup cold butter, cut into small cubes
- 1/2 cup buttermilk
- 1/2 cup chopped pitted dates (about 7 Medjool dates)
- 1/2 cup chopped walnuts or pecans
Instructions
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Preheat oven to 375 degrees. Cover two baking sheets with a Silpat or parchment paper.
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Into a large bowl, measure the teff (or buckwheat) flour, whole wheat flour, coconut, brown sugar, baking powder, baking soda, salt, and cardamom. Blend the ingredients well with a fork.
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Add the cubes of butter to the bowl and toss to coat with the flour mixture. Use your fingers or a pastry cutter to break the butter into the flour until it is in tiny, pea-size pieces evenly distributed into the flour mixture (sort of like coarse, wet sand).
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Drizzle the buttermilk over the dough and gently stir with a fork just until the ingredients are mixed. Don't over mix or the scones will be tough. Add the dates and walnuts and stir just until combined.
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Spread a little flour over a cutting board and invert the scone dough on top. Gently pat the dough together into a round so it is about 8 inches in diameter. Use a large knife to cut it into 10 triangles. Transfer to the 2 baking sheets using a spatula.
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Bake until the scones are deeply browned and cooked through, about 22 minutes.
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Remove and enjoy while still warm with your favorite jam.
Comments
03.25.2014 at9:18 AM #
Cheryl
Bravo, Katie. The scones look terrific, healthful, and winning. Teff can be challenging because of its strong flavor, but I love that you’re doing your part to give this still relative-newcomer to the American palate wider play.
03.25.2014 at9:18 AM #
Katie Morford
I’m on a teff baking bender, Cheryl. Love what it does to texture.
03.25.2014 at12:01 PM #
spring utting
Can’t wait to try….Ethiopian food is my absolute favorite! These will be right up my alley!
03.25.2014 at12:01 PM #
Katie Morford
I imagine the English hubby might prefer a more traditional scone…hoping you like these, though!
03.26.2014 at6:31 AM #
Heather Christo
I have never even heard of teff! Thank you for the knowledge- these scones look great! especially all slathered in that raspberry jam!
03.26.2014 at6:31 AM #
Katie Morford
Yes…teff…one to add to your GF pantry!
03.26.2014 at2:36 PM #
Pam
Yum! Can’t wait to make these
03.26.2014 at2:36 PM #
Katie Morford
Please do…I’d love to get feedback from a practically-professional.
03.30.2014 at9:32 AM #
Kate
These scones look like the perfect place to start a teff-athon…although I like the idea of the hot cereal (I’m a cream o wheat kinda gal).
03.30.2014 at9:32 AM #
Katie Morford
I’m loving teff in baking, Kate, though not sure you’ll be able to find it in your little local market 🙂
04.04.2014 at1:12 AM #
Hari Chandana
Looks wonderful and awesome..
04.04.2014 at1:12 AM #
Katie Morford
Thank you!
03.12.2018 at7:57 AM #
Pamela Prime
Always something new and exciting to try on your blog—These look so delicious! 😘
03.12.2018 at7:57 AM #
Katie Morford
Glad you approve.
03.18.2018 at6:06 PM #
Kathleen
I just pulled them out of the oven and they are oh so good! I love dates, walnuts and coconut. Thank you for this!!
03.18.2018 at6:06 PM #
Katie Morford
Yay! I’m so glad you like them. This is making me want to do up a batch right now!
12.29.2019 at11:56 AM #
Tatym S.
I didn’t have Teff flour on hand, so I substituted Rye flour and it was delicious! Soft, flaky and just a tiny bit spice from the cardamom. Thanks for sharing this recipe!
12.29.2019 at11:56 AM #
Katie Morford
That’s a great substitution. Glad you liked them!
04.15.2020 at6:28 AM #
Michael
Great recipe.!! I made some slight adjustments with great effect:
1/2 cup yogurt, 1 egg and a splash of almond/coconut milk instead of buttermilk
spices = 1/4 t cinnamon + 1/2 t cardamom
Sprinkle rolled oats and a little bit of cinnamon on top of scones before baking
I also left my circle of dough, cut into 8 wedges intact for first 18 minutes and then separated them for the final 4-5 to let edges brown a bit
04.15.2020 at6:28 AM #
Katie Morford
Wonderful! Love all your riffs on this. That’s what home cooking is all about. Thanks for sharing.
02.11.2021 at9:11 AM #
Katherine
I adore scones, any scones, but these are exceptional. The flavors are wonderful!
I am terrible at following recipes, & duplicating results, but this recipe is very forgiving. I have made these scones several times & they have been wonderful every time.
Thank you Katie for this recipe.
02.11.2021 at9:11 AM #
Katie Morford
You’re welcome. Nice to hear that it’s forgiving. Love that in a recipe.
06.10.2021 at9:39 AM #
Joy
I’ve tried these twice and both times they haven’t kept their shape and have spread. I used rye instead of teff, no coconut, extra nuts, other than that the same. Any suggestions? These are lovely, flavorful, and tender.
06.10.2021 at9:39 AM #
Katie Morford
Hi Joy, Cutting out the coconut could make a difference in terms of the spread. You also need to be sure to use cold butter, straight from the fridge. And if your oven temp is off, that might make a difference.
09.07.2021 at5:23 PM #
Soho wentz
These are delicious. I increased the recipe by ½, added 1 egg and 1 t vanilla extract. I also reduced the amount of baking soda by half since there is not enough buttermilk in the recipe to react with all of the soda called for in your recipe. I made 14 drop scones using a ¼ cup cookie scoop. Baked 12 on one sheet pan and 4 on the other. The four did not spread at all, whereas the 12 spread slightly. Now I know why you said to bake on two pans. I wish I could include a photo showing the difference. I found these to be a little sweet for a scone so will cut back the sugar a bit next time I make them. Thank you for a great recipe using teff.