Thursday, May 27, 2010

Scones…Perfected! Cherry Almond Scones with Vanilla Glaze

It took me a LONG time to get this one right. I tried several recipes and they just never tasted like a “real scone”, until I discovered CASHEW CREAM! Cashew cream is just raw cashews that have been soaked in water (enough water to come about 1 inch above the cashews) overnight, then drained and blended with enough fresh water to just cover the cashews. If it turns out too thick, just add a little more water. The end result is a wonderful cream substitute that is cholesterol free and full of minerals! These scones are definitely not fat or calorie free, but they are a nice alternative when you want a good tasting treat, and it’s still definitely far healthier than anything you’d find in a coffeehouse or bakery!

This recipe is for cherry almond scones, but there are so many other varieties you could try. I’d suggest using dried fruit though, just because the colors don’t bleed and they seem to hold up better in the preparation.

Other varieties could include…
• Blueberry Lemon
• Cranberry Pistachio
• Currant Pecan
• Mango Macadamia

Yields 8 scones
2 cups whole wheat pastry flour
2 Tablespoons raw sugar
1 Tablespoon baking powder
½ teaspoon salt
5 Tablespoons Earth Balance (trans-fat free, non-dairy margarine), cold cut into chunks
1 handful slivered almonds
1 handful dried cherries, chopped
1 cup cashew cream
½ teaspoon vanilla
¼ teaspoon almond extract

1. Preheat Oven to 400 degrees

2. Combine the 1st five ingredients in a large bowl, with a pastry blender or a fork, until crumbly.

3. Add cherries and almonds, stir to combine, and create a well in the center of the dry mixture.

4. In a small bowl, combine the cashew cream, vanilla and almond extracts, then pour into the well in the dry ingredients.

5. Stir to combine, but be careful not to over stir.

6. Turn dough out onto a well floured surface and form into a 12x3 inch slab. Cut crosswise into quarters. Then cut each quarter diagonally so you end up with 8 triangles.

7. Place cut scones on a parchment lined baking sheet and bake 15-20 minutes. Cool scones on a wire rack.

Vanilla Glaze (totally optional for when you want to kick it up a notch)
Start making the glaze when the scones go in the oven. This is easy-peasy!

1 cup powdered sugar
2 Tablespoons soy milk (or rice milk)
¼ teaspoon vanilla extract
½ Tablespoon (aka 1 ½ teaspoons) Earth balance, melted.

1. Dissolve sugar into soy milk and vanilla in a small microwave-safe bowl. Add Earth Balance and microwave 30 seconds. Whisk out any lumps and drizzle onto the scones.

Tip: Place a piece of parchment or wax paper under your cooling rack before the scones come out of the oven. That way you can drizzle the glaze right onto the cooling scones, without making a mess of your kitchen counter!

6 comments:

  1. I have nuts every day. Its too bad they are so high in fat.

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  2. At least they are "good" fat. Fat isn't all bad, especially when it comes with so many other beneficial nutrients in the package; unlike most high fat processed foods that have little to no nutritional value.

    Just watch out for those airline peanuts, Scott. They tend to be fried in oil and high in salt. The salt also makes people want to consume more too. Kinda like how you can't eat just 1 potato chip. Your best bet is the raw or dry roasted, unsalted kind. :)

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  3. YUM! These look amazing! I can't wait to try them.
    Regarding nuts: if you are overweight, have high cholesterol or have been diagnosed with heart disease, diabetes or autoimmune diseases, then it is best to avoid or severely restrict nuts and seeds. If you are totally healthy, eat a normally lowfat diet and exercise, then a SMALL amount of nuts and seeds are health-promoting.

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  4. Thank you so much for your comment, Julieanna. You make a great point, and I absolutely agree with you about needing to watch one's nut and overall fat intake if they have one (or more) of the conditions you mentioned!

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  5. Hi Melissa, these look fantastic! I hope to make them soon. I work with your dad ~ he passed your blog onto me. I'm a vegetarian, and have teetered back-n-forth with veganism ever since I read "The Engine 2 Diet" 2 years ago. It's still one of my favorite books. I continue to make many of the recipes, one of my family faves being the veggie pizza. We get our CSA delivery next week, so I'm looking forward to trying new recipes as we work through the box. Thanks, Lexi

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  6. Nice to "meet" you Lexi! The Engine 2 Diet is one of my fav. books too. Rip has some great recipes in there, and the workout is pretty good too! I haven't tried the veggie pizza yet, but will now, based on your recommendation. That's so great that you belong to a CSA! What are you getting in your deliveries these days?

    Thanks for your comments, support and following the blog. It is so appreciated! I hope you enjoy it!

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