Tag Archives: scones

Use Seasonal Fruits for Banana Berry Scones

This past weekend, I found myself looking at three bananas on the counter that were very ripe. I considered making a banana bread although I wanted to make something that also used some summery fruits. I cruised the Internet and found a great recipe from Fit Foodista for Low Fat, Whole Wheat Banana Cinnamon Scones. I already had the ingredients, including some fresh blueberries, and the preparation seemed easy so I decided to give this a try. Instead of using turbinado (cane) sugar, I used coconut palm sugar, and the result was just right and free from refined sugars. If you don’t have the palm sugar, you can use 1/4 cup of maple syrup instead and sprinkle the top with maple sugar if desired.

Yum! These scones are chewy and really moist, and the pieces of banana and blueberry add some nice sweetness. You could use any berries that are in season, or try chopped apples or pears and nuts in the fall. What a nice treat to enjoy with a cup of tea any time of the day or evening.

Ingredients:
2 cups whole wheat flour
1 tablespoon plus 1 teaspoon baking powder
1/4 cup coconut palm sugar, plus more for sprinkling on top
1/8 teaspoon salt
1/2 teaspoon cinnamon
5 tablespoons cold unsalted butter
1 cup chopped, very ripe banana
1/2 cup plain fat free yogurt
1/2 cup low fat milk

Instructions:
Preheat oven to 425┬░.

Combine flours, baking powder, sugar, salt and cinnamon in a bowl and whisk together.

Slice butter and drop into dry ingredients. Use a knife or pastry cutter to cut the butter into tiny pieces and mix it into the flour.

Add bananas and gently stir.

Mix in milk and yogurt.

Form dough into a circle that is about an inch deep all around. Cut the circle into 8 slices.

Separate slices and place on a baking sheet covered in parchment paper or foil.

Sprinkle the tops of the scones with a bit of sugar.

Bake for 18 minutes or until light brown.

I am sharing this recipe with Simply Sugar and Gluten Free, Miz Helen’s Country Cottage and Food Trip Friday.

Anjou Too Will Enjoy These Pear and Oat Scones

I have been on a bit of a scone kick lately. It all started with the raisin millet scones, which have turned out to be a lovely snack at any time during the day or evening. When I saw this recipe for apple and oat scones in the February 2012 Martha Stewart Living magazine, I became inspired and decided to add them to my repertoire.

The next morning I took out my mixing bowl and ingredients. Since I did not have any apples I used pears instead. In order to eliminate the brown sugar and turbinado sugar, I added maple syrup and maple sugar to retain the sweetness. I shortened a few of the steps (I did not rotate the baking sheet while cooking or flatten the dough into disks as suggested in the original recipe). The result is a sweet and chewy treat that is delicious with a cup of tea. I also discovered the beauty of parchment paper – it makes baking sheet cleanup a breeze. Enjoy these scones with pears or apples, or perhaps a combination of the two!

Ingredients
1 2/3 cups all-purpose flour, plus more for rolling
1 1/3 cups old-fashioned rolled oats, plus more for topping
1/4 cup maple syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks cold unsalted butter, cut into pieces
1 1/2 cups diced pears (cut into 1/4-inch cubes)
2/3 cup cold buttermilk (or 2/3 cup milk plus 1 teaspoon lemon juice)
Maple sugar, for sprinkling

Directions
Preheat oven to 400 degrees. Whisk together flour, oats, maple syrup, cinnamon, nutmeg, baking powder, baking soda, and salt. Cut in butter with two knives (or rub in with your fingers). The batter will resemble crumbs. Add pears and buttermilk (or milk plus lemon juice), stirring until dough just comes together.

Turn out dough onto a lightly floured work surface. Pat dough into a 6-by-8-inch rectangle, and cut into twelve 2-by-2-inch squares with a floured knife. Place about 2 inches apart on a parchment-lined baking sheet. Sprinkle with maple sugar and oats. Bake until golden brown, 20 to 22 minutes. Let cool on sheets for 15 minutes. Serve warm or at room temperature.

I am sharing this recipe with Simply Sugar and Gluten Free, Miz Helen’s Country Cottage, Something Swanky, Food Trip Friday, Cybele Pascal Allergen-Free Cuisine and Sweet as Sugar Cookies.

Inspired by Millet to Bake Raisin Maple Scones

Yesterday afternoon I found myself (yet again) walking slowly up and down the aisles of my neighborhood health foods store. There are many things to look at and try! I paused to check out all of the flours – there are so many kinds! Apparently I was feeling courageous because I picked up a kind of flour I had never tried before – millet flour. In fact, I have never used anything other than flour made from wheat, although the recipe on the back of the packaging caught my eye and persuaded me to get creative. I had not eaten a scone since incorporating a yeast and sugar free diet, and upon reading the recipe I suddenly had a hankering for the English biscuit. So I bought my millet flour and brought it home.

You may ask what millet flour is…I did the same, and did some online research. According to WiseGeek, Millet flour is made from millet, which is a whole grain and gluten free. A serving of the flour, which is one third of a cup, contains about 4 grams of protein, 15% of the U.S. Recommended Daily Allowance (RDA) of iron; is high in B vitamins, magnesium and potassium; and has 12% of the U.S. RDA of dietary fiber.

Millet flour has a naturally sweet taste so you can often cut sugar in recipes when using the flour. A little millet flour in breads makes them lighter with a crunchy crust. However, many suggest that no more than a third of wheat flour in recipes should be replaced with flour from millet because it also requires a complementary binding agent.

It was now time to bake…the recipe on the Bob’s Red Mill Millet Flour package was my starting point. However, I substituted the sugar with maple syrup. I also added some oats for a little crunch and sprinkled some maple sugar on top for extra sweetness. My whole milk yogurt also worked just fine even though the recipe called for nonfat. These scones were delicious! I liked the taste of the millet flour…it has a nutty flavor. I hope you enjoy this very lovely treat.

Millet Raisin Maple Scones
1 1/4 cup all purpose flour
1 cup millet flour
4 Tbsp oats
2 tsp baking powder
1/2 tsp kosher (or sea) salt
1/2 tsp baking soda
3 Tbsp maple syrup
1/2 cup canola oil
4 egg whites
1/4 cup plain yogurt
3/4 cup raisins
maple sugar

Preheat oven to 400 degrees F. Lightly grease a baking sheet and set aside. In a large bowl stir together the flours, oats, baking powder, salt and baking soda. In another bowl mix together the maple syrup, canola oil, egg whites and yogurt. Pour oil mixture into flour mixture, and stir until well blended. Next mix in the raisins. With your hands form the dough into a ball and place on a floured surface. Knead dough lightly 3 or 4 times, then place onto baking sheet. Pat into a smooth 8-inch circle. Using a sharp knife, cut into 8 wedges; leave in place. Sprinkle with maple sugar. Bake for 30 minutes, and let cool for 5 minutes before serving. Yields 8 tasty servings.

I am also sharing this recipe with Simply Sugar and Gluten Free, Joy of Desserts</a, Beauty and Bedlam, The Lady Behind the Curtain, Miz Helen’s Country Cottage, Something Swanky, Food Trip Friday, This Chick Cooks, Sweet as Sugar Cookies, Everyday Sisters and Cybele Pascal Allergen-Free Cuisine.