Simply Whole Kitchen

July 21, 2012

Cherry Almond Scones & Thunderstorms

My week is usually really busy (we've gone over this before), so I am really excited when I have a free Saturday morning to play around in the kitchen and today was one of those days!
I woke up to grey and gloomy day with a few hours of constant drizzle after snoozing through a round of beautiful thunderstorms all night.  Perfect baking weather!  To some people thunderstorms aren't beautiful, and I'm with you to some degree, but bare with me as I try to explain the difference in 'my terms.'

There are two types of thunderstorms: 1)scary and 2)beautiful. "Scary" thunderstorms are those that have hail, tornadoes, high winds, fast downpours, and cause damage to our psyche and our homes.  These are the kind of storms that keep me up at night and storms that I don't enjoy at all.  
I enjoy beautiful thunderstorms.  These storms may have some loud "booms" associated with them but generally consist of consistent rain, light winds, and gentle, soothing crashes of thunder.  I think you know what I'm talking about, right?  These are the types of storms painted by famous artists with long brush-strokes that aren't about danger or fear but about the gentle release of the sky's pent-up energy accompanied by soothing rain.  This is the type of storm that makes you want to curl up with a good book, a deep cup of coffee or tea and a these delicious and easy to make scones.

Cherry Almond Scones
1 1/3 c whole wheat pastry flour
2/3 c brown rice flour
2 tbsp sugar in the raw
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 tbsp coconut oil
3 tbsp unsalted butter
1/2 tsp almond extract
3/4 c milk
1/2 c diced, fresh cherries

In a large bowl, combine your flour (both whole wheat and brown rice), sugar, baking powder, baking soda, and salt and stir to combine.  Add your coconut oil and butter and using a fork or pastry blender, mash/mix the oil and butter into the flour.  You'll get a crumbly mixture and the butter should be the size of small peas. 

Add your almond extract, milk and fresh cherries and stir to combine.  Turn the dough onto a work surface (I put mine onto parchment paper) and using your hands knead slightly to form the dough.  Press the dough into a small square and into a 1/2" thick.  Cut into nine squares and place each square onto a parchment lined baking sheet.  Bake at 400 degrees for 15-18 minutes.  Enjoy!


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