Sometimes, you don't have everything you need to make something work, but you still need to make it work. And sometimes, that's the best possible problem, because it forces you to solve the problem in ways you wouldn't naturally do. I find myself often trying these sorts of puzzles in the kitchen, where I firmly intend to make something, but then find out that I'm missing what I thought was a key ingredient. Poor Andrew has been exposed to plenty of my baking "experiments" that have turned out less-than-stellar, but thankfully, these scones weren't one of them!
Before I realized that we had run out of eggs (#cityhouseproblems #probablywon'thappenwhenwegetchickens), I had already told my friend that I was going to bring some sort of bakery to her house when I visited. Not to be deterred, I messed around with a little coconut oil and kefir, and no one missed the eggs anyway. I made these scones with orange, ginger, and pomegranate, but it can be easily adapted to whatever flavors you're feeling!
1 3/4 cups whole wheat flour
1/4 cup wholegrain, non-GMO cornmeal
1/4 cup unrefined sugar or honey
1/2 t. baking soda
1/4 t. salt
1/2 cup cold coconut oil (cold butter also works)
1 t. vanilla extract
3/4 cup kefir, buttermilk, or whatever milk you've got
note: use plant milk if you want them to stay vegan, of course
1 cup pomegranate arils (roughly the content of one pomegranate)
1 t. orange zest
1 t. fresh ginger zest
1. Preheat oven to 400°F.
2. In a large bowl, combine flour, cornmeal, baking soda, salt, orange zest, and ginger zest. If you are using sugar, you can mix it in here too, but if you're using honey, hold off until we mix in the wet ingredients.
3. Crumble the cold fat into the flour mixture, either cutting it with a pastry blender, fork, or if you're a barbarian like me, with your fingers. It should have the texture of crumbly, wet sand.
4. Add pomegranate, honey (if applicable) vanilla and kefir (or whatever milk you're using). If using homemade kefir, make sure you don't have any stray grains escape into the dough--they get unpleasantly gummy and weird when baked. Mix gently, and knead once or twice to make sure it's incorporated, but don't knead it enough to warm the dough or develop gluten strands--you want these to be crusty and flaky!
4.5 side note bonus: Watch for when pomegranates are on sale (we got these ones at a salvage grocery for like...60 cents a fruit this fall). I harvested all the arils from the pomegranates and then froze them! We now have fresh pomegranate available whenever we want. Its also a great little snack straight from the freezer.
5. Grease a baking sheet or line with a silicone mat. Divide the dough in half, then pat into two circles about 3/4" thick directly on the cookie sheet. Cut the circles into eighths (no need to separate them, though! They'll stay separate while baking).
6. If desired, sprinkle the tops with a little sugar for crunch.
7. Bake for 20-25 minutes, or until browned at the edges.
These are best served warm with tea or coffee and good conversation. They can be easily rewarmed in the oven if needed! If you want to make these ahead of time, get the dough on the baking sheets, but don't bake it until its time--store in the refrigerator until then.
We are a husband and wife who are trying to live simply. We are learning much as we transition from life in the city to life in the country. Come along with us, and maybe you can also learn a thing or two as well.
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Simple Life Homestead