These are oddly delicious little scones that are great as a quick breakfast or afternoon snack. Odd mainly because the dough is very wet and sticky so that you can’t really pat it down and either cut the scones into wedges or circles like normal. You sort of have to scoop the dough out like cookies. I’ve also really been digging the spelt flour lately. These are just the first in a long line of biscuits and breads I’ve been experimenting with lately. Hopefully more on that soon.
The original recipe for these scones used agave nectar, but I prefer using honey or maple syrup. Both substitutions seem to work very well. I’ve also successfully made these scones with different berries — blackberries and blueberries.
Raspberry Olive Oil Spelt Scones
Adapted from a recipe in Food & Wine magazine
2 cups spelt flour
1 tbsp baking powder
1/2 tsp salt
1/3 cup olive oil
1/3 cup honey (or maple syrup or agave nectar)
1 tbsp vanilla extract
1/3 cup hot water
1 cup fresh . . . → Read More: Raspberry Olive Oil Spelt Scones
I am very enamored of the Kale and Onion hand pie at Lauretta Jean’s. I’m trying to limit myself to one every other week, because when the pastry is that good and flakey, you know there’s a lot of butter. But, I think I have found a way to have the flavors a bit more often — Kale, Feta and Onion Quiche. And the best part? The crust is still delicious but made from a mix of whole wheat and white flours, as well as olive oil.
I’m sure I’ll still be getting a hand pie every so often, but this is a fairly good substitute, flavor-wise. Kale plus onions are just really, really delicious. The custard uses a short cut trick from Bon Appétit magazine of eggs and low fat cottage cheese. It’s not a traditional custard, of course but since the star is really the kale, it works just great here.
The olive oil tart crust is from Chocolate & Zucchini and it’s one of my favorites. I want to try making a sweet version this summer for a fruit tart. I’m thinking just substituting the dried . . . → Read More: Kale, Feta and Onion Quiche (in an Olive Oil Crust)
Peanut butter and jelly really is a timeless combination — just like macaroni and cheese. Olive oil and vinegar. Pizza and beer. The X-Files and Sunday nights. You get the idea. Also, be warned, these peanut butter scones are very habit-forming and a little well of jelly in the middle makes them even better.
A nice thing about these scones is that they also include whole wheat flour and wheat germ. They aren’t overly sweet (for instance, you’re not going to get confused and think you’re eating an oatmeal cookie), but they don’t taste completely healthy either. They’re a little decadent but not too much.
The recipe below is for a full batch of scones but it can easily be halved to make 4-6 scones. I tend to think the delicious factor on baked goods is about two – three days, so I tend to make a lot of half recipes. If you think you can eat 8-12 scones in that amount of time, definitely go for it. When you pat your dough in into a circle, just use a pizza cutter to for 4 larger or 6 smaller scones. Repeat if that’s what you’re . . . → Read More: For Breakfast and for Snacks: Peanut Butter and Jelly Scones
French Friday’s with Dorie this week was Ispahan Loaf Cake, which is Persian, very time consuming (what with the egg separating, whites beating, raspberry placementing, etc,…) but quite delightful when it was all done. Perhaps it wasn’t the best project for a Thursday night, but we were having tasty, slightly-warm slices of cake by 8pm, so that’s not too bad.
I really didn’t change too much here: I added a pinch of salt and used almond extract for the rosewater extract. However, I was able to find rose syrup at a Middle Eastern market not too far from my house (the one next to Ya Hala), so that worked out. I found that mine took about 1 hour and ten minutes to produce a clean test knife.
An addition: I did take my extra raspberries, some chambord, a little sugar and made a quick raspberry sauce to accompany the cake. As usual, the recipe is in Dorie Greenspan’s cookbook, Around My French Table.
Here’s a link to everyone’s French Friday posts this week and my photos below.
. . . → Read More: FFwD: Ispahan Loaf Cake