Thursday, January 31, 2013

Cranberry Orange Scones

Made By: Ryan Noelle     January 31, 2013

     Good Morning! To catch you up, recently I have been obsessed with scones!  I mean everywhere I go I must try their scones.  Every coffee shop I walk into, yup, "Hi I'll have an almond milk latte and your scone of the day."  It's turning into an addiction.  Scones are these buttery not overly sweet breakfast biscuits.  Nothing beats eating a scone with your tea in the morning, or for an afternoon treat.  Of course I conjured up some scones to have at home.  These scones I have created are made with almond flour making them gluten free friendly.  I added cranberries and orange zest to add a little pizzaz.  I luckily have a beautiful iron scone pan that my mother gave to me as a gift.  If you do not have a scone pan it is easy to roll out the dough and cut into the scone shape of your choice.

     These are easy to make, and after you can store them in the freezer or a tight air locked container.  MMMM...




Healthy Tidbits:  High in vitamin E



Servings:  8  Size:  1 scone  Calories:  225*  Fat: 8.5g   Carbs:  10.6g  Fiber:  2.9g  Protein:  7.4g  Sugar:  2.4g  Sodium:  214mg
* These are higher in calories and fat because they are made with almond flour, almonds.  This is actually a healthier alternative than white flour.  The fat is good fat for your body and one scone will make you very full for longer.

Ingredients:

  • 1.5 cup  Almond Meal/Flour 
  • 1/2 cup oatmeal food processed into flour, this can be substituted with all almond flour for Paleo friendly method.
  • 3 tsp. baking powder
  • 1/2 tsp. salt
  • 5 tbsp. unsalted butter cold
  • 1/2 cup 0% greek yogurt 
  • 1 egg
  • 1/3 cup unsweetened applesauce



Get Cooking:

Preheat oven to 375.  Grind the oatmeal in a food processor until it is a flour.  Add all dry ingredients to your mixer, flours, baking powder, salt.  In a separate bowl mix yogurt, applesauce and egg.  To the dry ingredients on a low speed, slowly add the cold butter.  Cut it into your mixture.  Slowly drop in small cut pieces of the butter.  Mix on medium until it is all incorporated and looks like picture 4, crumbly.  Next, add the wet ingredients to the dry.  The mixture will be sticky.  If you have a scone pan you can add your mixture like this to your pan and bake.  Another method is to take the mixture on a floured surface and roll dough. Cut into scone shape, circles or triangles and bake.  Bake for 15-20 minutes  depending on oven.  They will be browned.  Serve with jam, honey or clotted cream.  Yum, Yum!!

No comments:

Post a Comment