Smoky Little Devils & Scones

Smoky little Devils

FOR THE HUMMUS:
1 (15-ounce) can no-salt-added chickpeas, drained and rinsed
2 large cloves garlic
2 tablespoons fresh lemon juice
1½ tablespoons spicy brown mustard, or to taste
Freshly ground black pepper, to taste
¼ teaspoon salt (optional; we do not use it)
1 cup chopped green onions (4 to 5)
2 teaspoons Dijon mustard, or to taste
Zest of 1 lemon
1½ to 2 additional tablespoons fresh lemon juice, to taste
½ teaspoon ground turmeric
FOR THE DEVILS
12 small red potatoes (roughly the size of large walnuts or small clementines)
Pinch of smoked paprika, for garnish
1 green onion, finely sliced, for garnish
Baby kale leaves, for garnish (optional)
Green Onion Hummus

Instructions:

1. To make Hummus, in a food processor, combine the chickpeas, garlic, lemon juice, mustard, pepper to taste, salt (if using), and 2 tablespoons water, and process until uniformly smooth.
2. In a small bowl, stir together the hummus, green onions, Dijon mustard, lemon zest, additional lemon juice, and turmeric. Dollop or spread on immediately or store in an airtight container until ready to use.
3. To make the Smoky Devils, set a steamer insert in a saucepan and add about 2 inches of water. Bring to a boil over high heat; then place the potatoes in the steamer basket and steam for about 20 minutes. Plunge them into cold water in a big bowl or just run cold water over them.
4. Slice each potato in half. With the small end of a melon-baller or a small spoon, scoop out a hole in the center. (Save the little scooped-out potato balls to put into a salad or just pop them into your mouth!)
5. Fill each hole with hummus. Sprinkle with smoked paprika. It is easiest to take a tiny bit between your fingers and sprinkle just enough for the color to show. Garnish with green onions or, for a really fun look, use a tiny baby kale leaf as a “sail” in each little potato “boat.”

Original Recipe

SCONES

INGREDIENTS

for the scones:

• ½ cup plain almond milk
• zest of 1 organic lemon + ½ tablespoon lemon juice
• 2 cups unbleached all-purpose flour, plus more for sprinkling
• 1½ teaspoons baking powder
• ¾ teaspoon baking soda
• ½ teaspoon fine sea salt
• ¼ cup coconut oil, solid
• 1 cup blueberries
• 2 tablespoons pure maple syrup
• 1 teaspoon pure vanilla extract

for the glaze (optional):

• ½ cup organic powdered sugar, sifted
• 1 tablespoon plain almond milk

INSTRUCTIONS

1. Pre-heat the oven to 375° F. Line a baking sheet with parchment paper, lightly dust with flour, and set it aside.
2. In a small bowl, whisk together the almond milk and lemon juice to make vegan buttermilk. Allow to sit for 5 minutes.
3. In a large bowl, mix together the flour, baking powder, baking soda, and salt. Add the coconut oil, using your hands to pinch it into the flour (pea sized or smaller pieces is ideal). Gently fold the blueberries into the flour mixture.
4. Make a well in the center and add in the vegan buttermilk, lemon zest, maple syrup, and vanilla. Stir until a slightly sticky, very thick dough forms. Be careful not to overwork the dough.
5. Transfer the dough to your prepared baking sheet. Lightly dust it with flour, then form it into an 8-inch round and cut into 8 parts. Bake for 23-28 minutes, or until golden. A toothpick inserted in the center should come out clean. Allow the scones to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
6. While the scones cool, make the glaze: In a small mixing bowl, stir together the powdered sugar and almond milk until no lumps remain. Drizzle the scones with the glaze and serve.

NOTES

To make this recipe gluten-free, replace the all-purpose flour with an equal amount of gluten-free baking blend. I really like this one from Bob's Red Mill.

I've made these scones a handful of different ways and found them to be adaptable. If you'd prefer not to use all-purpose flour, this recipe also works well with 100% light spelt flour or half light and half whole grain spelt flour. I've made these with 100% whole grain spelt and while still tasty, I find them to be too dense.

Recipe adapted from my Lavender Peach-Stuffed Scones.

Original Recipe