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| From An Opera Singer in the Kitchen |
This week went faster than I can remember any other week! I mean, I barely had time to blog this week! Makes me sad because that means I am WAY behind all the yummy meals and reviews I have completed. Well, one day at a time right?
This past Tuesday I was blessed to host a Bible Study at my home. There were several ladies who attended from my church and we had a great time! I love hosting and being hospitable, which means I get to bake or cook. I know it is not always required to make anything but there is something physically available, like food, that brings people alot closer together. This is of course, my opinion.
When I knew these women were coming, I looked at a list of recipes of baked goods that I been wanting to try, especially, or veganize. I found the perfect recipe made by Jen Schall at My Kitchen Addiction, a recipe that was adapted from King Arthur Flour’s website. I made it the night before so that I could make sure that the recipe turned out, especially since I was veganizing the recipe.
I had been to the supermarket and purchased groceries earlier that evening, but when I got home I realized I was out of oats. AHH! I had even made a grocery list, but somehow the oats had not crossed my mind. Never you mind, because this is where my creative itch came into play. I only had 1/2 cup of oats and then I substituted 1/2 cup of oat flour for the other missing 1/2 cup oats. The original recipe also called for cinnamon chips, but most products have loads of corn syrup and dairy, so I used chocolate chips. Another winner!
You know why this recipe was good? It was good because my husband like it. He told me a while back that he dislike scones because they turned out SO dry and required loads and loads of coffee to down them. Well, this recipe is more a cross between and scone and a coffee cake, but I prefer to call them as the original recipe.
This recipe is a KEEPER!
BY the way The Glass Dharma winner has been announced! Kirsten @Kirsten’s Kitchen has won this giveaway! Thanks for entering giveaway! Another one will be coming soon!
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| From An Opera Singer in the Kitchen |
Cinnamon-Stuffed Chocolate Chip Scones
12 servings
For the filling:
3 Tbsp Earth Balance buttery flavor, softened
2/3 cup dark brown sugar, lightly packed
1 Tbsp cinnamon
1 Tbsp whole wheat flour
For the dough:
1/2 cup old fashioned rolled oats
1/2 cup oat flour
1 1/2 cups white whole wheat flour
1/2 cup all purpose flour
1/4 cup Pizzey’s milled golden flax
1/3 cup vegan granulated sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 cup Earth Balance buttery flavor
6 ounces plain Soy yogurt
1/4 cup almond milk plus additional to brush on tops of scones
1 1/2 tsp Ener-G egg replacer
1 tsp vanilla extract
1 cup vegan chocolate chips
Cinnamon sugar for sprinkling on top of scones
Preheat the oven to 375°F. Lightly grease a nine-inch non-stick cake pan. Set aside.
In a small mixing bowl, combine the ingredients for the filling, using a fork to evenly incorporate the Earth Balance to form moist crumbs. Set aside.
In a large mixing bowl, combine the dry ingredients for the dough – the rolled oats, the oat flour, white whole wheat flour, all purpose flour, milled golden flax, granulated sugar, baking powder, and salt. Use a pastry blender (or your fingertips) to cut the butter into the dry ingredients until the mixture resembles sand.
In a separate bowl, whisk together the yogurt, milk, egg, and vanilla extract. Add the wet ingredients and the cinnamon chips to the dry ingredients. Use a fork to incorporate the wet ingredients into the dry, just until a dough forms. Turn the dough out onto a floured surface, and use your hands to gently knead the dough and form it into a ball.
Divide the dough in half. Shape each half into a disc that is the same diameter of the pan. Place one of the discs of dough in the bottom of the prepared baking pan. Spread the prepared filling on top of the first disc.
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| From An Opera Singer in the Kitchen |
Top with the second disc of dough, pressing down lightly to remove any air bubbles.
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| From An Opera Singer in the Kitchen |
Use a knife to cut the scones into 12 wedges. These will expand so this is the perfect size. Brush with almond milk and sprinkle with cinnamon sugar.
Bake the scones for 40 minutes. Remove from the oven and cool on a wire rack for 10 minutes. Use a wire rack to flip the scones out of the pan, and then use a plate to invert the scones one more time so that they are right-side up.
Enjoy with some coffee. These are great warm and at room temperature.
Make sure to check out this giveaway!!
LoveVeggiesandYoga.com is Giving Away 3 Jars of Naturally Nutty Nut Butter @LoveVeggiesYoga http://www.loveveggiesandyoga.com/2010/02/give-away-naturally-nutty-for-3-winners.html
