On Tuesday, we headed downtown to walk around and browse some of the shops that are always closed when we've gone before. We spent the majority of our time in an antique shop which had all kinds of interesting treasures, including these...
After our browsing, we had hair appointments, which were desperately needed!! We are both happy to report that we feel about 10 pounds lighter.
This week's "Tasty Tuesday" recipe is a new scone recipe. This dough is slightly sweeter than the scones I made over Spring Break. The sweetness of the dough, however, worked really nicely with the tartness of the blackberries. We changed the recipe slightly to make them dairy-free. Also, we didn't have brown sugar, so we used raw turbinado sugar instead.
Blackberry Honey-Wheat Cream Scones
Adapted from Savory Sweet Life
1 cup whole wheat flour
1 cup all-purpose flour
4 Tbsp. raw turbinado sugar (or brown sugar)
1 tsp. baking soda
1/4 tsp. salt
4 Tbsp. Smart Balance spread
3/4 cup Silk creamer
1 egg, slightly beaten
2 Tbsp. honey
1 tsp. vanilla extract
1 1/2 cups frozen blackberries
Preheat oven to 400 degrees. In a food processor (or a blender), add both flours, baking powder, sugar, and salt. Pulsate the dry ingredients for a couple of seconds to mix everything. Add the butter. Pulsate again until a coarse meal forms.
Transfer everything to a large mixing bowl. Add the creamer, egg, honey, and vanilla extract and knead the dough inside the bowl until it comes together. Add the frozen blackberries and work the dough with your hands and fast as you can into a large ball. -The less you handle the blackberries, the less purplish colored scones you’ll have. Frozen blackberries also help the berries keep their shape instead of getting smoothed into the dough.
On a floured surface, flatten the dough ball into a disk one inch thick. Cut the disk into eight equal pieces.
*We just plopped the dough onto the baking sheet, instead of cutting out "perfect" scones. The dough was a little runny and very sticky, so it was easier to do this.
Place the scones on a greased baking sheet. Bake the scones for 15-18 minutes or until the bottoms are golden brown.
Yesterday was deemed "People-Watching Wednesday." After spending several hours out by the pool, we headed to Wal-Mart to do some quality people-watching. Oh, the interesting types you find there!! :) Unfortunately, we couldn't get any photos without being too obvious!
While we were there, we hit up the hula hoops. While AnnaGrace was rockin' out, I floundered miserably...
Well, that's all for now. I need to get off the couch and start my pilates routine!!
After our browsing, we had hair appointments, which were desperately needed!! We are both happy to report that we feel about 10 pounds lighter.
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| Hooray for new 'dos! |
This week's "Tasty Tuesday" recipe is a new scone recipe. This dough is slightly sweeter than the scones I made over Spring Break. The sweetness of the dough, however, worked really nicely with the tartness of the blackberries. We changed the recipe slightly to make them dairy-free. Also, we didn't have brown sugar, so we used raw turbinado sugar instead.
Blackberry Honey-Wheat Cream Scones
Adapted from Savory Sweet Life
1 cup whole wheat flour
1 cup all-purpose flour
4 Tbsp. raw turbinado sugar (or brown sugar)
1 tsp. baking soda
1/4 tsp. salt
4 Tbsp. Smart Balance spread
3/4 cup Silk creamer
1 egg, slightly beaten
2 Tbsp. honey
1 tsp. vanilla extract
1 1/2 cups frozen blackberries
Preheat oven to 400 degrees. In a food processor (or a blender), add both flours, baking powder, sugar, and salt. Pulsate the dry ingredients for a couple of seconds to mix everything. Add the butter. Pulsate again until a coarse meal forms.
Transfer everything to a large mixing bowl. Add the creamer, egg, honey, and vanilla extract and knead the dough inside the bowl until it comes together. Add the frozen blackberries and work the dough with your hands and fast as you can into a large ball. -The less you handle the blackberries, the less purplish colored scones you’ll have. Frozen blackberries also help the berries keep their shape instead of getting smoothed into the dough.
On a floured surface, flatten the dough ball into a disk one inch thick. Cut the disk into eight equal pieces.
*We just plopped the dough onto the baking sheet, instead of cutting out "perfect" scones. The dough was a little runny and very sticky, so it was easier to do this.
Place the scones on a greased baking sheet. Bake the scones for 15-18 minutes or until the bottoms are golden brown.
Yesterday was deemed "People-Watching Wednesday." After spending several hours out by the pool, we headed to Wal-Mart to do some quality people-watching. Oh, the interesting types you find there!! :) Unfortunately, we couldn't get any photos without being too obvious!
While we were there, we hit up the hula hoops. While AnnaGrace was rockin' out, I floundered miserably...
Well, that's all for now. I need to get off the couch and start my pilates routine!!
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