Saturday, May 10, 2014

Strawberry Almond Scones

Strawberry Almond Scones
Happy Mother's Day 2014!!!  I wrote this recipe for a magazine that has since been discontinued, but I have been waiting to share it until Mother's Day because that is what I thought it would be perfect for.  It is an easy recipe that dads and kids can make together and surprise mom with on her special day, or any day for that matter.  Because moms work hard every day, all day, and deserve a delicious, healthy treat that can help them continue to perform the hardest, yet most rewarding job in the entire world.  So this is for all the mothers out there, young and old.  Thank you for all that you do. xoxo

Strawberry Almond Scones

3 C. organic whole wheat pastry flour
some ingredients
(only used one jam)
2 T. ground flax seed
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

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.
 *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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