Last updated on August 16th, 2019
Let’s talk about oops recipes… ! Today, I was trying to make breakfast scones, but I rolled out my dough a little bit too thin so I ended up with Breakfast Orange Cardamom Scone-Wiches. Come to think of it, this could be one of the best mess-ups to date! These golden, rounded stacks of spicy orange goodness are the best things to come into my kitchen since I can’t even remember when. I remember when these came out of the oven and how disappointed I was that my scones looked like thick cookies. Then, I realized I could turn them into something magical and became immediately overwhelmed with excitement. The citrus brought on board from the oranges with the spice kick from the cardamom is such an awesome combo. After lathering these up with some ghee, homemade jam and the Ginger Spiced Whip Cream (recipe is below as well), I never wanted to leave my side.
I love making mistakes. It’s official. At least it is after making this one. Oh, get yourself a napkin though because if you are making Scone-Wiches the way I did, you’ll end up with this whip cream all over your face… absolutely not a bad thing. I just want you to be prepared.
Enjoy these while they last… ! I would store them in the refrigerator in an air-tight container. They should only last 2-3 days. Eat them up!!!
Orange Cardamom Breakfast Scone-wiches
Servings 10 -12
- For the scones:
- 4 cups gluten-free flour (a blend will work like Bob's Red Mill but I used almond)
- 1/4 cup coconut sugar plus additional for sprinkling
- 2 tablespoons baking powder
- 2 teaspoons sea salt
- 1 teaspoon ground cardamom
- 1 1/2 tablespoons grated orange zest
- 3/4 pound solid ghee or grassfed butter
- 4 eggs lightly beaten
- 2 tablespoons fresh squeezed orange juice
- 1 cup canned coconut milk make sure it's full fat!
- 1 tablespoons egg beaten with 2water for the egg wash
- tapioca flour for dusting your work surface<br>
- For the ginger whip:
- in cream from a can of coconut milk (Leave a can of coconut milkthe refrigerator overnight then scoop the cream off the top! I use the Aroy-D brand for this! You can also use heavy whipping cream if you do not have a problem with dairy!)
- 2 tablespoons maple syrup or raw honey
- 1 1/2 teaspoons ginger powder
- 1 teaspoon vanilla extract
- Line a baking sheet with parchment paper, and preheat the oven to 400 degrees Fahrenheit.
- In a large bowl, combine the gluten free flour, coconut sugar, sea salt, baking powder, cardamom and orange zest. I used a fork to efficiently combine them all and aerate the ingredients.
- Then, using a box grater (I prefer to use the large holes), grate the stick of butter into the dry ingredient mixture. I continued to use the fork in order to incorporate the butter into the mixture.
- In a separate bowl, whisk together the coconut milk, orange juice and eggs.
- Slowly pour the wet ingredients into the bowl with the butter-flour mixture. Make sure you stir as you are pouring. I used my hand to really get everything well combined-- the mixture will be very sticky.
- Now, take out some tapioca flour for coating your hands, the rolling pin and the surface you will be working on. I took out a wooden cutting board and laid out a layer of parchment paper.
- Knead the dough out into about 3'4" to 1" thick. Make sure you are continuously flouring your surface and hands to keep the dough from sticking.
- Using a cookie cutter, cut out circles from the dough and place the scones onto your prepared baking sheet.
- Brush the top of each scone with the prepared egg wash and sprinkle with some coconut sugar.
- Bake the scones for 20-25 minutes until the scones are golden just on the tops.
- Allow the scones to cool for at least 10 minutes before loading them up with your toppings.
- To make the whip cream, scoop out the cream from the coconut milk can into a medium-sized bowl. Beat the cream with an electric mixer or stand mixer until peaks form. Then, pour in the vanilla extract and sweetener of your choice.
- Once it has reached your desired consistency, stir in the ginger powder.
- Now, it's time to make these scones into Scone-Wiches! Spread a little bit of your favorite jam, butter or BOTH onto the scones and a nice, thick layer of the ginger whip cream. Top this off with another scone, making a SCONE-WICH! Yes!
Store in the refrigerator in an air-tight container for 2-3 days.
|Monica Stevens Le|
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.