How is it possible to ship fresh fruit, without mold or smells? It’s not. No, I didn’t find this out the hard way, it’s common sense, come on! So, in hopes of one day sending out scone kits to the masses, I need to start testing with dried, “packagable” fruit. My first attempt included Pineapples and Apples, I thought it was funny and could potentially taste good.
I still went the gluten-free route with almond flour and coconut oil, but this time I used 1 container of coconut yogurt and 1 egg. The result left the scones a little under moist, maybe higher yogurt content?
Still edible, those dried fruits gave the scones a tangy kick. You know, that tang that has one eye squinting, your mouth salivating and your lips puckered. Super cute face, I’m sure. Maybe one should eat these in a room by themselves to not scare their friends.
So, when I said that I’d post the recipe in the post earlier today, I meant, “I’l post my epic fail of what was supposed to be an awesome scone but really turned into burned crumbles of the idea of a scone.” Oops.
Burnt Chunky Hazelnut and Chocolate Scones
I mean, REALLY?
Sans the complete flatness and burned edges these actually tasted quite good. The boyfriend-roommate and I actually polished them all off. I warned him, “do not share with anyone else!” I was too embarrassed to let anyone try/see them. OMG.
This time around I tried almond flour; I have to admit that the kitchen was kind of warm so the mixture of that and coconut oil that wasn’t cold enough, are both contributing factors. I mean it’s about presentation too! I can’t make an ugly scones, ew.
These are definite “make-again” because the taste was chocolate and hazelnut, you really can’t go wrong – unless you burn them and turn them into pancakes. Not. Bitter. At. All.
Great start: Chop Hazelnuts
Hazelnuts and Chocolate
Enter: dark chocolate
Chunky Hazelnut and Chocolate Scones
Voila! (hand over face, peeking through middle and index finger, still can’t get over this)
I just had to share, it’s sometimes from our mistakes that we learn the best… here’s to learning! I need a glass of the pineapple wine…
mmm…all those cherries and walnuts
Mine consist of “car camping” at a place called Glory Hole. [insert snarky wussy camping or sexual joke, here] Yea, so that’s how my 31st birthday is going down. The upside of this unfortunate situation is that I’ll be “sipping” on some beers, enjoying heat and sun and hanging with a super fun group of people on a 3-day weekend!
The positives totally outweigh the negatives.
So, last weekend, I did a double whammy of scone baking. I made some normal so-so scones and then I made these Cherry and Walnut scones, which put the grapefruit and cardamom scones to shame. The beautiful part is they are gluten-free and dairy-free.
Consisting of oat flour, coconut oil, dried cherries and raw walnuts made them fluffy and crumbly.
Grapefruit and Cardamom Scones
I got a little creative this past weekend and decided that Grapefruit and Cardamom would be a great combination, well, I wasn’t too far off. Although the grapefruit out-flavored the cardamom, which if you’ve had cardamom know that’s kind of hard to do, it was still a refreshing taste. It wasn’t too savory or too sweet.
I’m still in the process of figuring out the perfect scone recipe, so these were all-purpose flour and heavy whipping cream scones = full of gluten and full of dairy. Did you know that between 65% and 75% of the human population is lactose intolerant? So, I’m working on dairy free options, for the majority of the population (stay tuned on Friday).
On top of all-purpose flour, heavy whipping cream, I zested the whole grapefruit (potential reason why said scones have a stronger grapefruit flavor, but once you get zesting how do you stop when the kitchen smells so nice!), busted open 11 cardamom pods (next time I’m shooting for 15, to balance out flavor), and of course coconut oil.
I’m a big fan of coconut oil, it’s dairy free, stores well and for the sake of Skipping Scones, will package well. I found this article about coconut oil vs. butter, very interesting. Check it out. This does give the scone a more crumbly texture opposed to a flaky texture, but I’ll take it if it means I can ship my product and the consumer has one less item to buy at the store.
Grapefruit and Cardamom Scones
Today, I’m going to have you guess a spice!
What is this?
I usually enjoy this in coffee and baked goods (as for the reason that I’m bringing it up), I baked with this over the weekend. I guess I’ve never broken open the shell to see with the actual spice looks like. I was surprised!
Like hamster turds? ew. no.
Has anyone else cooked with this? Here’s a better picture:
What the shell? (spongebob, anyone?)
I want to know if anyone can guess what it is, leave your answer below and I’ll give you the answer on Wednesday, along with my featured scone.
Enjoy these little gems!
I made these a few years ago, came across them this morning while scrolling through photos in order to stall my morning. Mornings are ironically my most productive parts of the day (at home) and I only get an hour for it; so things like, walking to work, are postponed quite frequently. As I sit here, I’m mentally telling myself to “motivate”, funny…it’s not working and I just thought of 10 more things to do. Shooooot!
It’s my favorite invention since ice cream – peanut butter and jelly! I’ve decided to take my favorite combination of nut and berry and perfect it in scone form. I added a scoop of peanut butter and freshly chopped strawberries to the scone mix, topping them off with crushed and toasted peanuts. Genius! Not only do I love it ON bread and toast, I enjoy it swirled throughout bread. What else could I do with this concoction?