Coriander Oatmeal Maple Scones

Lately I have been loving Coriander essential oil in baking. When I lived in London I fell in love with the spice which adds a subtle flavor some say is reminiscent of vanilla (to me it is unique but delicious and difficult to describe) and my time there inspired me to look up and adjust this scone recipe for the perfect afternoon tea indulgence!

Coriander Oatmeal Maple Scones (adapted from Smitten Kitchen)
•260g all-purpose flour
•80g whole wheat flour
•1/2c rolled oats
•1 T baking powder, heaped very, very high
•1 T raw sugar, heaped
•1/2 t sea salt
•3/4 c butter, cut into pieces
•1/4 c buttermilk
•1/4 c maple syrup
•1-2 drops Spark Naturals Coriander EO
•1 egg, beaten (for brushing)

Preheat oven to 400F. Put parchment paper on a tray. Whisk all dry ingredients together and work in cold butter with hands or a pastry cutter. Combine milk and buttermilk in a separate container and add essential oil. Add the liquid mixture to the dry ingredients and stir until just combined. Place the dough on your tray and form a circle about 1" thick. Cut the circle into wedges and separate them slightly. Brush tops with beaten egg and bake for 17-25 minutes or until very lightly browned on edges. You will likely need to break scones apart.

Enjoy warm!


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