One of my best friends, Erin, recently started a blog! She was always making delicious food and I kept pressuring her to start one… it finally worked! I’m pumped because I love being able to keep up with everything my friends are doing, but I also love finding new recipes! So of course I decided to try the very first recipe Erin posted: Scones!
I’ve wanted to make scones for a while now, actually, but all the recipes I looked up required cutting cold butter into the dough. That may not sound that hard, but I’m pretty lazy in the morning, and it sounded like too much work to me. This recipe is super easy. I made a few alterations to the original recipe (oil type, spices and fruit), but it’s pretty much the same! Check out Erin’s blog to find out how to make a savory version.
Cherry Berry Scones
(makes 12 scones)
- 1 1/2 cups whole wheat flour
- 2 1/4 cups all purpose flour
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/3 cup peanut oil
- 2 tbsp butter, melted and cooled
- 3/4 cup milk
- 2 eggs
- 2 tsp pumpkin pie spice (or 1.5 tsp cinnamon, 1/4 tsp ginger, dash nutmeg, dash cloves)
- pinch salt
- 1/2 cup frozen blueberries
- 1/2 cup frozen cherries, roughly chopped
Preheat oven to 425 degrees. In a mixing bowl, combine dry ingredients.
In another bowl, mix wet ingredients, then add to dry.
Stir a few times, then add berries and combine thoroughly. Use your hands!
Roll the dough out on a floured surface or piece of parchment (if you’re lazy and don’t like cleaning, like me).
Use a glass to cut out the scones (or just cut them into triangles with a knife). Place the scones on a baking sheet and sprinkle with sugar. (Side note: I thought $30 was ridiculous for this silpat, but it’s been the best investment ever! I use it so much and it works so well!)
Bake at 425 degrees 10 to 12 minutes.
Eat them warm, straight out of the oven, slathered with butter. Trust me.
I don’t know if these can be considered healthy or not, but they can definitely be considered yummy!