One of my goals this year is to cook more, and I enjoy documenting the process here & there. I also think it will be valuable considering how my life is going to evolve this year. So, here’s to 2013 and making more and better meals at home!
CINNAMON RAISIN SCONES
Makes 8 scones
Adapted from SkinnyTaste’s Skinny Chocolate Chip Buttermilk Scones
Approximately 260 calories per scone
T has a pretty ardent love of scones, so I’ve been wanting to try making them at home. New Year’s morning seemed like a decent time to give that a shot since he had to be up earlyish to go into work (poor guy). These were a pretty big success, and they even got him to eat a complete breakfast with yogurt and a small glass of orange juice. They took about 20 minutes to throw together and 20 to bake.
2 cups white whole wheat flour + more for dusting/kneading
2 T. flax meal
1/4 cup brown sugar
1/8 cup white sugar + more for sprinkling
1 T. baking powder
3 T. butter (cold, cubed)
2 t. vanilla
1 egg + 1 more egg, beaten, for egg wash
3/4 cup raisins
1 t. salt
1 t. cinnamon
3/4 cup buttermilk
- Whisk together buttermilk, sugars, vanilla and one egg. Set aside.
- Whisk together flour, flax meal, baking powder, salt & cinnamon. Cut in butter & raisins.
- Add milk mixture to flour mixture & stir until just combined.
- Turn onto a floured surface and knead four times with floured hands until the mixture holds together a little better (the dough will be very wet to start).
- Turn onto parchment-covered baking sheet and shape into a 9-inch disk, about 3/4 of an inch thick. Cut into eight wedges. Paint with egg wash & sprinkle with sugar. Bake at 375 degrees Fahrenheit about 18 to 20 minutes.
- Prepare to serve, and place remaining scones in a dish of some sort to prevent your cat from eating them. They’ll probably keep for a day if well-wrapped and stored in an air-tight container, but my guess is they’re best the day they’re baked.