Blog, Breakfast, Desserts, Snacks

Strawberry-Blueberry Scones

Is it possible to drown in snow? Because I swear I am. I hate snow with all of my being. There is nothing about it I like. I am counting down the days until we move south….so I guess that would be 365 days X 10 years….. Yeah I don’t want to know how many that actually is. We made the decision to stay here until the kids were all 18…well most of them are 18 anyway. Then we head south to warmer weather! Is it too soon to start packing?
So, until that day I will hide behind my mug of coffee or tea and my scone. Scones are like the perfect accompaniment to a warm drink. I wanted to make them a little lighter so I tested out a new recipe. Boy am I glad I did. These are so delicious! I found out about date paste from a fellow blogger. It is the best thing ever! You use in instead of sugar. It couldn’t be easier to make and the fact that you can use it in place of sugar is life changing for me.
Here is the link to her recipe to make it.
You can make it with other dried fruits as well. I have a batch I’m going to make soon and I will share the recipe when I do.

2 Cups Whole Wheat Pastry Flour

  • 1 Tbsp Baking Powder
  • 1/2 Tsp Salt
  • 1/4 Tsp Cinnamon
  • 1/4 Tsp Nutmeg
  • Zest of 1 Lemon
  • 1/3 Cup Date Paste
  • 6 Tsp Ghee (Clarified Butter)
  • 1/2 Cup Almond Milk, plus some to brush on top
  • 2 Tsp Vanilla Bean Paste or Vanilla Extract
  • 1/2 Cup Organic Strawberries, diced small
  • 1/2 Cup Organic Blueberries

Preheat oven to 425 degrees.
Line a cookie sheet with parchment paper.
In a large bowl combine flour, baking powder, nutmeg, cinnamon, lemon zest and salt.
Using a pastry cutter or a fork, mix ghee into the flour mixture until it’s just mixed in. You will have large chunks in the mixture. This is exactly what you want. It doesn’t need to be pea sized.
Make a well in the center of the  flour and ghee mixture. In the well add in date paste, almond milk and vanilla. Mix together until combined. Do not over mix.
Carefully stir in the strawberries and blueberries with just a couple gentle stirs.
Flour the counter top or board you will be working on. With floured hands take the scone mixture and knead a few times on work surface. Work in a tablespoon of flour if the mixture is too sticky to work with.
Form a rectangle (as seen below) with your hands until its about an inch thick and even all the way across. Using a knife or pizza cutter, cut it into 8 triangles. Start by cutting in half lengthwise, then vertically, then cut it diagonally across in both directions.
Place the triangles on the parchment lined sheet, giving some room between each scone.
Brush the top of each scone with almond milk to give them a nice golden brown color when they bake.
Bake for 16-18 minutes.
Let cool on a cooling rack for 15 minutes or so.

Don’t forget your hot drink to have them with. Find a quiet corner and a good book and enjoy! I know, wishful thing about the whole quiet corner thing.

You can use any combination of berries you’d like……try raspberries, cranberries or blackberries!

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