October 23, 2012

Scones

It's time to warm the house with some baking! Scones are my favorite baked treat. Shiny with egg wash or crumbly from too much butter, the ones I like best are not too sweet and have plenty of fresh or dried fruit. 

Scones help me find my way through the winter doldrums. 


Make your own with freshly milled flour and delicious fruit for a simple, healthy snack.In a bowl, mix:
2 cups flour (Gluten-free: ground quinoa, millet, buckwheat; Wheat-free: spelt, rye and cornmeal)
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch salt
1/2 teaspoon each: cinnamon and cardamom

Add 1/2 cup dried currants OR 1 fresh, ripe pear, coarsely chopped. Incorporate into dry ingredients.
Chop 1/2 cup cold, unsalted butter OR cold coconut oil into the batter. Incorporate that, too.

Make a well in the center and add:
1/2 cup coconut milk OR cream
1 egg OR 2 heaping spoonfuls nut butter
Mix these together, then mix everything together.

Preheat oven to 400 degrees.

Oil a cookie sheet.

Shape scones into hockey pucks that fit inside your palm and place each one on the cookie sheet. Glaze with a beaten egg if you like.

Bake for 20 minutes and savor just one fresh out of the oven. 

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