I don’t want to seem like a hypocrite for having a post one day acknowledging my need to quit the bad relationship I have with sugar and in the very next post I am publishing a recipe for scones. But welcome to my ambivalent life, and for that I will not make any excuses! I am a work in progress! I have the best intentions but I don’t always remain on track, sometimes I veer off of it greatly.
I also reserve the right to change my mind. I am still too much in love with sugar to just quit it. So, for now I am still in the “fooling myself” phase regarding sugar, thinking that I can have it in small quantities. I still want to try to be friends with sugar, since the idea of not having it in my life is too daunting. This is a case where I need to take baby steps.
So yesterday (Sunday) I was up very early, which is the norm lately since I cannot seem to sleep a whole night anymore, and I felt like treating myself. Why? no special reason (well, truth be told, I feel like treating myself everyday!)
So after a couple of minutes on Google I came across the recipe below from Food.com. It was one of the easiest things I have ever baked. They came out unbelievably delicious, better than from any bakery.
The picture below doesn’t do justice at how great they looked and tasted. If you like scones or want to impress a special someone, try it you/they will love.
I made it as the recipe as directed, but I am sure you can make a healthier version by substituting the white flour with whole wheat flour, butter with yogurt spread and sugar with agave. I am going to try making those substitutions next time and see how it comes out.
2 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons cold butter cut up
1/2 cup cranberries, chopped
1/3 cup raisins
1/2 cup milk
1 large egg
1 tablespoon sugar
1. Heat oven to 425 degrees Fahrenheit.
2. Grease a cookie sheet.
3. Mix flour, 1/3 cup sugar, baking powder, and salt.
4. Cut in butter until fine crumbs; food processor is best.
5. Place in large bowl; add cranberries and raisins.
6. Beat milk and egg with a fork.
7. Add milk and egg mixture to flour mixture; stir with fork until moistened.
8. Drop by 12 heaping spoonfuls, 2 inches apart onto prepared baking sheet.
9. Sprinkle with the 1 Tablespoon sugar.
10. Bake 13 minutes or until golden.
11. Cool on rack.