August 10, 2011

Blackberry Peach Scones


Can you believe we're already in the last full month of Summer here in America? I'm sort of in denial I think. I can't accept that I'm going to be blasted with yet another season of Winter in a few months. I'm a little excited for Autumn though. Late Summer/Early Fall is my favorite time of the year! All of the fresh produce + the cool air. Nothing is better after a hot Summer! Plus the house isn't so hot when I turn the oven on to bake!

So even though it was hot outside today - I turned the oven on to make some scones! Thanks to one of my Facebook fans Deitre, I was inspired to try my hand at creating my own scone recipe. No big deal since I've never actually made scones before. I think I got it though! Not too wet and not too dry. Not overly sweet, but just sweet enough. If peaches and blackberries isn't your thing, try adding some of your favorite ingredients! I'm going to try a Cherry Almond Scone one of these days soon! I'll let you know how my experimenting goes!

*Makes 6 medium scones*

Ingredients:
  • 2 cups all purpose flour
  • 1/3 cup sugar
  • 1 tbsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 cup shortening
  • 1/4 cup margarine (I used Earth Balance Spread)
  • 1/3 cup apple sauce
  • 1 tsp vanilla
  • 2 tsp apple cider vinegar
  • 1/4 cup non-dairy milk
  • 1/3 cup diced blackberries
  • 1/3 cup diced peaches

Preheat your oven to 350F.

Sift/Mix together the flour, sugar, baking powder, baking soda, and cinnamon. Once combined add the shortening and margarine. Mix together until the shortening and margarine have incorporated with the dry ingredients and are about the size of peas. Add the applesauce, vanilla, vinegar, and milk - mix together until the dough forms. If your batter is too wet - add a little more flour until it's workable with your hands. Mix in the blackberries and peaches until well incorporated.

Roll out onto a floured surface until the dough is about 1 inch thick. Using a sharp knife - cut into triangles. Place on a greased cookie sheet and sprinkle the tops with sugar. Bake until the tops are golden, about 15-17 minutes. Allow to cool before serving.

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