I love scones. It’s impossible to grow up in this house and NOT love them. Baker Smurf is a prolific producer of fantastic scones. And I’m not talking about those huge doughy wedges you buy at the coffee shop or local bakery – not that I’m utterly opposed to these (esp. the strawberries n cream one at Panera) – they’re just…different. Mommy’s are flaky, tender triangles (or little mountains if they are blueberry drop scones) with a light dusting of sugar on their golden tops.
I baked scones often in Oregon. I always used all whole-wheat flour, and I used to always be surprised by how good Mommy’s scones were (all white flour) when she’d come to visit and leave some scones in my freezer for me. I used to add a tablespoon of cocoa powder and some dried strawberries so I had delicious chocolate-strawberry scones. That’s the only flavor I made. And I used to brush the tops with half-and-half and sprinkle a little turbinado sugar on top from a little jar I kept in my cabinet solely for that purpose.
These are the first scones I’ve made since getting sick and I’m very excited about them. I can make these since they are so simple – they are basically two ingredients: sun butter (or almond; I haven’t tried PB yet, but I want to), and dried fruit. There is no need for butter, cream, flour, or sugar. This is a small batch since I’m home again and I need to be able to fit things in my toaster oven since our home configuration doesn’t allow me to use the oven safely. So you’ll get 6 scones out of this. You have two choices: 1)Drop: use a spoon or two to drop 6 mounds of batter onto a parchment lined (or greased) baking sheet, or 2) Wheel: Pat the dough into one wheel/mound. Use a butter knife to cut it into 6 wedges. Place the wedges on your baking sheet.
They bake up in 10 minutes, so you can make these in a flash.
Sun Butter Scones or Almond Butter Scones (Grain Free and Dairy Free, NSA)
Preheat oven to 350
Line a small baking sheet with parchment paper
Yield: 6 scones – this is a small batch
- ½ c sun butter or almond butter (I haven’t tried peanut butter, but that’s next. Sun tastes like PB to me, which I love. Almond butter has a milder taste, and smells SO good as it bakes, so that is a fabulous choice, too. It just depends on what you have on hand.)
- 10 apple rings (dried), or scant 1 cup mixed (larger) dried fruit (by larger I mean that raisins probably aren’t a good choice. I had a mix of prunes, apricots and apples I wanted to use up – you want things to be kind of chunky.)
- 1 egg
- ½ tsp baking soda
- splash of vanilla (if using almond butter, feel free to add any other extracts you like, e.g. maple or almond)
- 6 DF Chocolate pieces for garnish – optional – I did these on the sun butter version but dispensed with them the second time around
Combine everything except the fruit in a small food processor or the Ninja small cup (that’s what I used). Blend well for about 30 seconds. Add the fruit in. Pulse about 10x. You want things to still be chunky, not pulverized. Remove the blade (careful!) and stir by hand. Make drop scones or do a wedge wheel (see above). Bake at 350 for 10-12 minutes. Serve warm. (I like baking mine for 10 and then toasting them as needed in the morning for breakfast.)