As promised I am posting this most delicious recipe I made last night.
I totally have not been eating any sweets and have been eating more fruits more than anything.
Last night I felt like baking even though it was hard taking a break from this little one:
No really.
Ryan also felt like eating something sweet but we did not want something too sweet nor too high in calories.
I checked my Pinterest boards and went to my Baking board to peruse recipes I have saved.
I cam across a recipe for Strawberries and Cream Scones on King Arthur Flour’s website.
I lightened up the recipe using agave nectar, whole wheat white flour, and veganized the recipe.
The recipe also calls for a glaze that, in my opinion made the scone perfectly sweet especially if eaten with a cup of coffee.
If you want a sweeter scone, add a 1/4 cup more of agave.
You have to try these! I used So Delicious coconut creamer to sub for the half & half and it was perfect!
Hope you try these.
Strawberries and Cream Scones
makes 16 scones
scones
- 1/2 cup diced fresh strawberries
- 1/4 cup agave nectar
- 2 Tablespoons So Delicious coconut creamer
- 2 cups whole wheat white flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 6 tablespoons Earth Balance buttery spread, cut into pieces
- 2 flax seed “egg”, or 1 large egg
- (2 Tbsp flax seed meal + 6 Tbsp warm water)
- 2 teaspoons vanilla extract
- 2/3 cup diced fresh strawberries
glaze
- 3 tablespoons powdered sugar
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon water
Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
To make the scones: In an immersion blender or food processor, process 1/2 cup of the strawberries with the agave nectar and creamer until the mixture is smooth. Set it aside.
In a large bowl, whisk together the flour, salt, and baking powder.
Work in the margarine using a pastry blender; the mixture should be unevenly crumbly.
Prepare the flax seed “egg” and set aside for 3 minutes to set.
In a separate bowl, whisk together the strawberry/cream mixture, the flax seed “egg”, and the vanilla extract.
Add this mixture to the dry ingredients, stirring until the dough just barely starts to come together.
Add the 2/3 cup diced strawberries, gently folding them in; the dough will be quite sticky.
Drop the dough by heaping tablespoonfuls onto the prepared baking sheets; each scone should be about the size of a golf ball.
Make the glaze by stirring together the sugar, water, and vanilla until smooth. Drizzle some atop each scone.
Bake the scones until they’re just beginning to turn golden brown around the edges, 15 to 16 minutes on a baking sheet.
Serve scones warm. Or allow them to cool completely, and store airtight at room temperature. Just before serving, reheat very briefly in the microwave, or for 5 to 10 minutes, tented with aluminum foil, in a preheated 350°F oven.
