Is anyone else a big fan of The Real Housewives of (Insert City Here)?
At the moment, The Real Housewives of New York (RHONY) are my favourite but to be honest, if I have the time, I’ll happily watch what the ladies of any city might be up to on any given day. I don’t know what it is exactly but watching these ladies deal with their lives and the drama that unfolds is so enjoyable. It will make you laugh, gasp, cringe and sometimes cry right along with Bethenny. I mean, could you imagine going on a tropical holiday with eight other women? Exactly, now add a camera crew.
Ok, ok…I imagine the vote is split on those who love and hate this form of “reality” TV. We all have our escapes right? How about a healthier scone recipe?!? Inspired by…none other than RHONY, Bethenny Frankel!
This recipe calls for oat flour which I made simply by pulsing some old-fashioned rolled oats in my food processor. While the oat flour makes these scones quite “rustic” and far from the traditional and classic scone you may be used to, the texture is very tasty. The scones have a nice hard crust thanks to the raw sugar, and a crumbly inside that stays moist thanks to the blueberries. What’s missing is the soft, buttery texture of a classic scone but you may feel a little less guilty using this mix of ingredients.
A wedge makes a lovely bite for breakfast, or the perfect accompaniment when sitting down with a cup of tea to see what the ladies of [Insert City Here] are up to. Right before a big glass of Pinot Grigio 😉 Enjoy!
- 2 cups oat flour
- 1/4 cup raw sugar, plus additional for sprinkling
- 1 tsp baking powder
- 1/2 tsp salt
- 4 tbsp butter
- 1 ripe banana, mashed
- 1/2 cup skim milk
- 1 1/2 tsp vanilla extract
- 1/2 cup frozen wild blueberries (I used Europe's Best Wild Woodland Blueberries)
- Preheat oven to 350F.
- Combine oat flour, sugar, baking powder and salt in a medium bowl.
- In a separate bowl, combine butter, mashed banana, milk, and vanilla.
- Add wet ingredients into dry ingredients and stir until just mixed. Gently add in blueberries.
- Transfer dough onto baking sheet lined with silpat or parchment paper and shape into round disc about 1-inch thick. Score into 8 wedges and sprinkle with a little extra raw sugar.
- Bake for 30-40 minutes or until cooked through, turning sheet halfway through cooking time.
- Let cool. Remove from baking sheet and follow scores to slice for serving.
- No oat flour handy? You can make your own oat flour by blending rolled oats in your food procesor!