I often cruise Amazon looking for freebies via Kindle in the evening, after I put the kids down for bed. It is relaxing to do, a treasure hunt if you will. Most of the freebies are stinkers, sometimes some are OK, a few are stellar. (PS: I post them on my Facebook page for others to grab them if they want to.)
Naked Organics: Healthy, Made From Scratch Scones would be in the OK category. Here is the thing: the recipes are good and solid….but somehow it doesn’t jive with the book concept. Yes, the ingredients called for are overall organic but…healthy? Bawhahhah. No, scones are not healthy! We are talking carby treats laden with eggs, cream and butter. They are a treat! Of the 27 recipes I did see a few that could be veganized easily, one of which was the Apple Scones I tried, as they did not call for cream or eggs. I did though pass on the Raspberry Scones that called for 1½ cups butter (that is 3 sticks!)….
Enjoy the recipes for what they are – just don’t make them every day…lol!
The scones were delicious, I’ll give them that. They were lightly sweet and moist. I couldn’t keep this guy out of them:
I surprised him with one, he was out “helping” Daddy in the garage. He liked them so much he followed me back in for a second one….
I did adapt the recipe a wee bit, in that I learned long ago that freezing your buttery stick or butter, and then grating it, gives a nicer crumb to scones (try this method for baking powder biscuits as well). I also left my apple peel on, I like the texture. Personal choice.
Apple Scones (Adapted from book)
- 2 cups white whole wheat flour, preferably organic (called for white spelt flour)
- ¼ cup granulated sugar, preferably organic
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- ¼ cup frozen Earth Balance Buttery stick or unsalted organic butter, grated
- 1 crisp apple, cored, grated (peel left on), preferably organic
- ½ cup non-dairy milk (almond) or low-fat dairy milk, preferably organic
- 2 Tbsp non-dairy milk (almond) or low-fat dairy milk, preferably organic
- 2 Tbsp granulated sugar
- ½ tsp ground cinnamon
Preheat oven to 425°, line a large rimmed baking sheet with a sil-mat or parchment paper.
Whisk the dry ingredients together in a large mixing bowl, add in buttery stick (or butter) work in with fingers till crumbly. Stir in apple, then milk, till dough comes together.
Lightly flour a work surface, scrape dough out, knead 10 times. Divide in half and pat each half into a 6″ circle. Transfer to the prepared baking sheet.
Cut each circle into 8 wedges (a bench scraper works well). Brush with the 2 Tablespoons milk. Toss the sugar and cinnamon together, sprinkle liberally over the tops.
Bake for 15 minutes. Remove and run the bench scraper (or butter knife) gently through the precut lines to separate.
Transfer scones to a cooling rack (a large silicone spatula helps).
Makes 16 small scones.