Featured Scone:

Pineapple-Apple Scones

Pineapple-Apple

Pineapple-Apple

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.

Pineapple-Apple

Pineapple-Apple

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?

Pineapple-Apples Scones

Pineapple-Apples Scones

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.

Pineapple-Apple Scones

Pineapple-Apple Scones

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Epic Fail

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

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.

Hazelnuts

Hazelnuts

Great start: Chop Hazelnuts

Hazelnuts and Chocolate

Hazelnuts and Chocolate

Enter: dark chocolate

Chunky Hazelnut and Chocolate Scones

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

 

 

Scones: Cherry and Walnut

mmm...all those cherries and walnuts

mmm…all those cherries and walnuts

Weekend plans?

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.

cherry walnut scone 2

cherry walnut scone 3

Scones with Grapefruit and Cardamom

Grapefruit and Cardamom Scones

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.

Enjoy these:

Grapefruit and Cardamom Scones

Grapefruit and Cardamom Scones