I’ve been thinking about this little blog of mine a lot lately. Being sick is not fun, and when you’re sick, you pretty much have no drive to do anything but rest. I feel like I’ve neglected this place and it makes me a bit sad that I have for what seems to be so long. But, for the most part, I feel better now.
For one thing, I never stopped cooking/baking. I think I eat at home more than I ever have and I am okay with that. It’s fun for me!
This morning, I decided to make scones. To be honest, I never had a scone before, and after seeing the recipe from a Happy Herbivore cookbook I decided to try it out. Surprisingly, it was pretty easy to make and didn’t take long at all. I’m a big fan of quick cook recipes. They gravitate to me. I also like recipes that don’t require a ton of ingredients, which falls under this criteria also.
Chocolate Chip Scones Recipe
Ingredients:
• 1 1/4 cup of non dairy milk
• 2 tsp lemon juice
• 3 cups of whole wheat pastry flour
• 2 tbsp baking powder
• a pinch of salt
• 1/3 cup of sugar (i use organic)
• 1 cold banana
• 1/2 cup of chocolate chips Scones Recipe
• dash of cinnamon
Instructions:
- Preheat your oven to 350 degrees.
- Grease a cookie tray and set aside.
- Whisk the non dairy milk and lemon juice together and set aside.
- Combine the flour, baking powder, salt and sugar in a bowl.
- Combine the cold banana to the flour mixture in a blender and when you see the flour with little pebbles of banana, transfer back into the bowl. If you have a food processor, this process is probably a lot easier! I had to use my little blender!
- Pour the wet mixture into the flour mixture and chocolate chips and cinnamon.
- Using a 1/4 cup measuring cup, scoop onto the cookie tray and bake for 15-20 minutes.
- Once done, they should be firm to the touch.
I thought they came out delicious, not too sweet, but the chocolate chips gives the sweetness you would want. They’re a great snack!