As I'm a notorious experimenter -- I hate following rules -- I tend to stay clear of baking because baking is such an unforgiving type of endeavor. It requires one to stick with a fairly stiff set of rules, otherwise the result is often complete failure. But at times my cravings get the best of me, I decide to bake and experiment, and on occassion the result is successful. This is one such time.
While at Trader Joe's yesterday, I spotted "cherry and almond scones" for sale. Well, it took all the will power in me to resist them. I knew that if I could successfully pass them up, it would give me the opportunity of making them myself and using the type of ingredients I prefer: healthy ones. That is a short history behind these scones.
I thought what I'd try is no-butter scones. I also used almost no dairy -- only a 1/4 cup of yogurt. The remainder of the creaminess comes from almond milk. The result was a soft and fluffy scone with a slightly crispy exterior -- just what I'd wanted. The interior was not at all dense like your average scone. For posterity, here is the recipe so that I can refer back to it in the future when I make these again.
1. In a mixer, I combined the following ingredients: 2 egg whites, 1/3 cup canola oil, 1/2 cup sugar, 1/2 cup almond milk, 1 tsp almond extract, 1 tsp rose water, 1/4 cup plain Greek yogurt, 1 tsp baking powder, 1/2 tsp baking soda, 2 1/4 cup flour.
2. Once mixed, I then mixed in 1/2 cup dried cherries. The mixture was then spooned onto a greased baking sheet and a few roasted almonds placed on the six spooned out scones.
3. These were then baked at 350F for 10-15 mins (mine were in oven for about 14 mins) and then allowed to cool on a rack.
Of course it was tempting to smear them with butter, but that would be cheating! I filled mine with some blueberry preserves and enjoyed them to the fullest.
Comments
I realy enjoy reading your recipes , I found this looking for korean seaweed salad . I am from Vietnam and love trying different cuisines . For fresh vietnamese spring rolls , we usually dip rice paper in a warm bowl of water and let it soften on a flat surface . Plastic or melanine plates and we do 3 or 4 like that . by the time Number one is rolled , number 2 is soft. Beware of the one containing Tapioca starch ,a new invention They are extra thin. In Vietnam they are pliable and do not require water to soften , but they dried up during the journey and they are pasty and tend to tear up if too wet.I La lot is also found in Mexican stores , It is heart sharp and has a pungent smell. Thanks again for all the information and the recipes
Posted by: Michele Huynh | October 30, 2006 10:07 AM
I avoided baking for the same reason.
Then I started fooling with yeast breads. Those allow more creativity and screwing around -- and it's always magic watching that dough grow like The Blob.
Posted by: ZenKimchi | October 30, 2006 04:19 PM
Hello! I've been a bit of a lurker for quite a while now.. but I just wanted to say THANKS for posting up so many recipies that are dairy-free but still manage to look and taste great. My entire family is allergic to dairy and my dad is closely watching his cholesterol so this egg white/non-dairy recipe is really super!! I used "soy-gurt" instead of greek yogurt though :) ALso.. I don't know what rose water is? But anyways, the scones turned out great. They're actually quite good just on their own!
Posted by: Janice | October 30, 2006 05:48 PM
Michelle: hi! and thanks for the head's up on those second class tapioca spring roll wrappers -- I'll avoid those like the plague for sure. Thanks for letting me know the secret to how you dip your wrappers.. I'll try that next time. I didn't know that Mexican stroes sold la lot -- cool! I'll check it out. Wonder how they use it in their cuisine?
Zenkimchi: totally, rebels and baking aren't always a match made in heaven. But I'll take your advice and steer myself towards baking bread blobs... I love that part too! It's like reverse shrinky dinks.
Janice: I'm so excited somebody actually tried this recipe. Thanks and glad you liked it. It seems like nobody is interested in making sweet foods healthy when it's so easy, so this is why I've begun experimenting! By the way, how do you like the soygurt? I've never tried it and I would interested to see what I can make with it.
Posted by: Evil Jonny | October 30, 2006 06:53 PM
I also love experimenting while cooking but i love baking i try to experiment with different toppings and fillings as things often go very wrong if you experiment with ingredients.
Posted by: James | November 1, 2006 02:37 AM
hi i love you!!! :D seriously! not only you love korean food, you manage to 'create' a butter free scone!!! omgosh! i've always loved scone but sometimes i felt it was too buttery till its like a cake? and having a cake as breakfast don't sound healthy -_-
but thank you, i love you! please post more korean recipes!! :D :D :D
Posted by: jacinta | September 11, 2008 10:10 AM