03 August 2013

Homesick Scones

When life at my alma interfector got to be too much, every weekend in my junior of college year I went home. Most weeks, my mom gave me a bunch of bananas to bring to school. Being only one person, I ate about half once they became ripe enough to eat. The rest I brought home and we made the Banana Date Walnut scones from Veganomicon, a version of which I posted here last year.

Honestly, the most negative thing about my current job is that it's difficult to get two days off in a row in order to travel. Once I had my own car and the means (and NJ highway-driving confidence) to pick up and go places, I did. My dad travels for his job most days a week; I think it's some kind of wanderlust (and a decent sense of direction) in my blood that makes me want to travel.

With that, you'd think I'd present an exotic recipe. Nope, I came home from work one Friday night, and, like old times, made scones. I love buckwheat flour, how it feels soft and tastes nutty and sweet.

Cereal Scones
Modified from Qi'a Blueberry Scones, http://us.naturespath.com/recipe/blueberry-burst-scones-qia

1 cup non-dairy milk (I used unsweetened soy)
2 teaspoons cider vinegar (or lemon juice)

1/4 cup sorghum flour
1/4 cup coconut flour
1/2 cup GF oat flour
1/2 cup buckwheat flour
1/2 teaspoon xanthan gum
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1 cup Nature's Path Qi'a plain cereal (it's a mix of buckwheat groats, chia seeds, and hempseeds)

1/3 cup agave nectar (maple syrup would be more apropos, in hindsight, because of the blueberries)
1/4 cup oil (I used grapeseed; melted coconut would be good here, too)

1 cup fresh or frozen blueberries (I defrosted frozen ones and mixed them with 1 tablespoon of arrowroot starch)

Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment or a silicon baking mat.

In a large measuring cup, combine non-dairy milk and vinegar and set aside. In a large bowl, sift in the flours then whisk together dry ingredients.  Add the oil and agave to the non-dairy "buttermilk." Add the wet to the dry, give a quick mix, and stir in the blueberries. Mix well, watching out for dry spots (chia seeds are "thirsty" and require a lot of liquid). Dollop scones on the prepared sheet however you like, leaving space as they do spread.

Bake for 14 minutes until browned on top and they spring back when poked.

Serve with love! Don't eat your feelings...I really strongly advocate you do something more constructive. I baked; being able to eat what I made was a nice side benefit. The point was more to make something since my mom taught me how to bake, and through creativity, I could connect with her while being far away.
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