At this point it's become to distinguish between whether I've simply become a broken record, replaying the same, unchanged list of things I have to prepare for this upcoming week, or whether the stress has finally gotten to me and I'm slowly crumbling down....like a flaky scone.
In all seriousness though, I decided to whip up this quick batch of scones as I had bought whipping cream earlier this month, intending to make some sort of fancy dessert. Of course, that never happened.
And since the whipping cream would be expiring before I was to finish the week, there seemed to be no better solution to using the carton up in a creative and tasty way.
In all seriousness though, I decided to whip up this quick batch of scones as I had bought whipping cream earlier this month, intending to make some sort of fancy dessert. Of course, that never happened.
And since the whipping cream would be expiring before I was to finish the week, there seemed to be no better solution to using the carton up in a creative and tasty way.
(Recipe inspired by/adapted from Smitten Kitchen; egg was omitted and granulated sugar was traded in for honey)
Ingredients
- 1 cup all-purpose flour *
- 1 tsp baking powder
- 1/2 cup quick-cooking oats
- 2 tbsp wheat bran
- 5 prunes, chopped
- 1/3 cup cold butter, cubed
- 1/2 cup whipping cream
- 1/4 cup honey *
- zest of half an orange
- pinch of salt
Directions:
1) Preheat oven to 400 F.
2) Sift flour, baking powder, and salt together in a large bowl. Add in oats and wheat bran.
3) Cut in butter until full incoporated. The dough should resemble a coarse meal with a few lumps.
4) Add in prunes and zest, honey, and cream. Mix until a dough forms.
5) Form dough into ten mounds roughly half an inch (or 2.54 cm) in thickness.
6) Bake for 20 mins, or until the tops have browned slightly.
7) Let cool and enjoy!
Makes 10 small scones.
Notes
- To make this recipe gluten-free, substitute a gluten-free flour mix for the all-purpose flour.
- I used a liquid sweetener (honey) in this recipe since I wanted to keep the scones slightly moist on the inside. However, feel free to use other forms of sweetener if you would like a crispier finish.
Nutrition:
(Per scone)
Calories: 196.2
Fat: 11.0 g
Saturated: 6.6 g
Cholestrol: 32.3 mg
Sodium: 71.2 mg
Potassium: 78.6 mg
Carbohydrates: 23.2 g
Fibre: 1.4 g
Sugars: 8.6 g
Protein: 2.4 g
---
Vitamin A: 8.7%
Calcium: 4.4%
Iron: 3.1%
Magnesium: 2.2%
Manganese: 8.8%
Zinc: 1.3%
Ingredients
- 1 cup all-purpose flour *
- 1 tsp baking powder
- 1/2 cup quick-cooking oats
- 2 tbsp wheat bran
- 5 prunes, chopped
- 1/3 cup cold butter, cubed
- 1/2 cup whipping cream
- 1/4 cup honey *
- zest of half an orange
- pinch of salt
Directions:
1) Preheat oven to 400 F.
2) Sift flour, baking powder, and salt together in a large bowl. Add in oats and wheat bran.
3) Cut in butter until full incoporated. The dough should resemble a coarse meal with a few lumps.
4) Add in prunes and zest, honey, and cream. Mix until a dough forms.
5) Form dough into ten mounds roughly half an inch (or 2.54 cm) in thickness.
6) Bake for 20 mins, or until the tops have browned slightly.
7) Let cool and enjoy!
Makes 10 small scones.
Notes
- To make this recipe gluten-free, substitute a gluten-free flour mix for the all-purpose flour.
- I used a liquid sweetener (honey) in this recipe since I wanted to keep the scones slightly moist on the inside. However, feel free to use other forms of sweetener if you would like a crispier finish.
Nutrition:
(Per scone)
Calories: 196.2
Fat: 11.0 g
Saturated: 6.6 g
Cholestrol: 32.3 mg
Sodium: 71.2 mg
Potassium: 78.6 mg
Carbohydrates: 23.2 g
Fibre: 1.4 g
Sugars: 8.6 g
Protein: 2.4 g
---
Vitamin A: 8.7%
Calcium: 4.4%
Iron: 3.1%
Magnesium: 2.2%
Manganese: 8.8%
Zinc: 1.3%
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