Pine Scented SconesCourse: Uncategorized
One cup of whole wheat pastry flour, like Bob’s Red Mill
One cup of bread flour
One and half tablespoon of organic sugar
One tablespoon of aluminum-free baking powder
Half a teaspoon of sea salt
Half a teaspoon of baking soda
Six tablespoons of organic, non-hydrogenated palm shortening, like Spectrum
Half a cup of almond milk, or other non-dairy milk, very cold
Half a cup of goji berries or dried cranberries
One-fourth cup of homemade pine syrup (recipe here)
One cup of sliced almonds, for topping
A baking sheet
Parchment paper or a Silpat mat
A large cookie scoop or ice cream scoop
1 large mixing bowl
- Place the measured shortening in the freezer for 20-30 minutes before you start.
- Preheat the oven to 425 degrees. Use parchment paper or a Silpat mat to line a baking sheet. Depending on the size of your scooper, this recipe produces 9-12 scones.
- Cream the shortening with the dry ingredients in a mixing bowl or food processor: flours, sugar, baking powder, baking soda, and salt. When trying to blend, add the milk and pine syrup. The berries should be added last.
- Scoop out a section of dough with your scoop. You have two options: rounded or non-shaped. To form, create a triangular shape with your fingertips. I arranged my almonds in the form of a pine cone, which you can do too! Scoop the scones out and dip them in the sliced almonds for a quicker process. Hey, it’s just the same to me.
- Bake the scones for 12-15 minutes in the oven. Allow for full cooling of the scones.
- To make the glaze: combine half cup vegan powdered sugar, a dash of whiskey, and a dollop of pine syrup in a tiny cup. It can be the consistency of Elmer’s Glue. Add more powdered sugar if it’s too thin; if it’s too stiff, add more gin or syrup.
- Make this pine syrup and these delicious scones together! They’re a fantastic addition to the breakfast or brunch menu.