This is a variation of my Emergency Cookies because sometimes you just need a scone. This might be a foreign statement for you. But I was raised by Baker Smurf – so you’ll just have to take my word for it.
I made scones routinely in Oregon. I used whole wheat flour and subbed buttermilk for the cream. I always added cocoa and dried strawberries so mine were chocolate strawberry scones, and I thought they were fantastic until Mommy would come to visit me, make a batch of her classic tender triangles and I’d remember how good the originals were.
This recipe uses no flour or added sugar and I made them orange cranberry since that’s Mommy’s go-to combination. They are lovely! They make two small scones, so Mommy and I shared them and she said she liked them and would enjoy them again when I made them next. Poor Tanpo was not invited to the tea party, not that he would have partaken anyway :).
But I’m not sure when the “next time” is going to happen bc I’m going through one of those not-wanting-to-eat phases. CMD gave me some high-octane herbs to combat the nausea and make me hungrier but I haven’t been up to swallowing them. The only thing that has helped is more exercise – so I’m going with the work-out route for now as best as I can. So I might be light on the recipes in the next few weeks.
Emergency Scones – Orange Cranberry (Vegan, Flourless, NSA)
Yields 2 small scones
Preheat toaster oven to 350
- 2 Tb almond butter
- 1 Tb unsweetened applesauce
- 1 Tb ground flax
- 2 Tb rolled (GF) oats
- splash of vanilla
- handful of craisins
- handful of slivered almonds (optional)
- orange zest to taste – I used about ¼ of an orange
Note: I used a dinner spoon and not an actual measuring spoon.
Mix everything together. Form into desired shape on a parchment lined pan.
(I made a square I cut into 2 triangles.) Bake at 350 for 15 minutes.