>> Thursday, February 28, 2013
As part of our winter CSA share, we get bags of frozen berries that were plucked during the summer. I love eating fresh berries right out the carton at summer market and atop yogurt or in fruit salads, but when it comes to using them up in pies, muffins, and other goods -- I'm often uninspired.
Or maybe stumped is a better word. Anyway, I've been making an effort to use them in new + different ways. Here's my latest creation.
HONEY + WHOLE WHEAT RASPBERRY SCONES
vegans can substitute maple syrup for honey
What you'll need . . .
- 1 cup unbleached all purpose flour
- 1/2 cup wheat flour
- 1/4 cup honey
- 1/4 cup Earth Balance
- pinch salt
- 2 tablespoons ground flax
- 1 teaspoon baking soda
- 1/2 cup + 2 tablespoons almond milk
- 1 teaspoon vanilla extract
- 1 cup frozen raspberries
- 1/4 cup unsweetened coconut flakes (optional)
Method . . .
- Preheat oven to 400 degrees F. Lightly grease a cookie sheet with olive oil or Earth Balance.
- Place the flours, Earth Balance, and honey in a food processor and pulse until fully combined.
- Then pulse in the salt, flax, and baking soda. Pour these dry ingredients into a bowl.
- Add the almond milk and vanilla extract; mix until just moistened. Do not over-mix.
- Fold in the raspberries and coconut flakes. Let sit for a few minutes until chilled by the berries.
- Scoop the dough onto a clean, but well-floured work surface. Loosely shape into a circle and pat down.
- Cut into wedges and then place on a cookie sheet.
- Bake for 20-22 minutes, until deep golden brown. Let cool before serving.
Honestly, of all the scones I've made, these are the lightest and fluffiest. Maybe it's because I usually use baking powder and -- since I'm out of that at the moment -- subbed in the baking soda. Or it could be that I fluffed the flour a bit before I put it in the mix. I tend to pack it in, which I've realized is making my baked goods ever-dense.
Whatever happened, they're delicious.
I'm sure Stephen will be thrilled to find a few waiting for him when he gets home from work today. That is, if Ada doesn't eat them all. She munched on one for breakfast and I couldn't give it to her fast enough.
Thursdays are my favorite -- how about you?!
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