Strawberry Almond Scones |
Strawberry Almond Scones
3 C. organic
whole wheat pastry flour
some ingredients (only used one jam) |
1 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 C. (1 stick) organic unsalted butter, frozen
1 C. raw sliced almonds
1 C. organic buttermilk
2/3 C. (10 ounces) real strawberry preserves (fruit only if you can find it)
1 tsp. pure almond extract
1 C. organic buttermilk
2/3 C. (10 ounces) real strawberry preserves (fruit only if you can find it)
1 tsp. pure almond extract
In
a large bowl, whisk together the flour, flax seed, cinnamon, baking powder,
baking soda and salt. Grate the butter over the bowl of flour and
use your fingers to blend the butter into the flour until the mixture resembles
coarse crumbs. Add
in the almonds.
In
a separate bowl mix together the buttermilk, strawberry preserves and almond
extract, and then add the buttermilk mixture to the flour mixture. Mix just
until the dough comes together. Do not overmix the dough. (If the dough is too
sticky, add in more flour, if it is too dry, add in more buttermilk)
Transfer
to a lightly floured surface and knead dough gently four or five times and then
pat the dough into two circles that are about 7 inches round. Cut the circles
into six equal triangles. Place the scones on an ungreased baking sheet.
Bake
for about 20 minutes at 350° F or until golden brown and a toothpick inserted
in the middle comes out clean. The scones should feel
firm and crusty when touched but remain soft and moist inside. Transfer to a wire
rack to cool. Makes 12 scones.
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*For a delicious vegan, dairy free version,
substitute the 1/2 cup of butter with 1/2 cup of almond butter and replace the
buttermilk with 1 cup of plain soy milk mixed with 1 tablespoon of white
vinegar. Mix the almond butter in with the strawberry preserves and add to the
flour mixture along with the soy milk mixture and the almond extract. I often
make these using the drop method, which is basically placing small cookie sized
mounds of the dough on an ungreased baking sheet. Bake for 15- 20 minutes at 350°
F.ready to mix together |
finished dough |
sectioned off |
ready to bake |
hot from the oven |
cooling off |
close up shot |
(using the drop method) |
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