Well, well, well. It was “one of those days again” Wednesday — a BAKING day at our house! I invited over some new friends from church for soft-baked pretzel day and decided to put the random heavy cream to good use (what was that doing in my fridge?) by making fresh clotted cream, so of COURSE I needed scones to use as the “base” for holding the cream! I wanted to use stevia in the scones so I wasn’t eating a “sweet treat” with sugar due to the detox challenge (although I still used honey in the baking of the pretzels – that just seems different to me for some reason – probably because I was making the pretzels into bagels and breakfast pretzel dogs rather than making a completely gratuitous piece of yumminess. :)) The result was, in a word, perfection. I couldn’t believe the scones were so yummy. I mixed in raisins so I could eat them, then put chocolate chips and craisins (which are actually dried cranberries AND sugar) in the rest for the kids and friends. I would have loved to sample one of the others (they were supposed to go in the freezer but never made it there…) There was a very, very small stevia aftertaste, the tiniest aftertaste I’ve ever achieved with stevia, so I bet with the chocolate chips that would have been completely offset. I’ll have to try it again next time I have cream around. This time, though, since I overbaked a few of the pretzels (hey, it was after midnight by the time the last batch was in the oven) I used up that left over cream with a bit of stevia and cinnamon for a tasty dip for a snack yesterday…
Before the Baking began on Wednesday, I snuck in a quick 2.7 mile run, barefoot on the front sidewalk. My last .7 miles was at 9:10 min/mile pace, but I had to stop early (was aiming for 3) because one foot started to hurt a bit. I also whipped up coffee ice cream base for later (recipe tomorrow) and sugar-free chocolate to make something today (Friday – recipe in a few days.) Then I popped the scones into the oven just a few minutes before our friends arrived. Here’s a bit of the baking bonanza:
Throughout the day, the sugar detox challenge continued:
Protein Shake: Frozen Banana, coconut milk, stevia, cocoa powder, decaf coffee, ice, almond milk, almond extract
Lunch: handful of “hot wings” almonds
Snack: cinnamon tea, sugar-free raisin scones with clotted cream, fresh coconut (lots of it!!), soft-baked pretzel right out of the oven, bite of pretzel/chicken hot dog
Dinner: corn tortillas with grated cheddar cheese, homemade refried beans, cilantro, and onions, glass of raspberry tea
After dinner, before they had to go home, our kids and the new friends entertained Daniel
Late night snacks as I finished the baking: overbaked pretzel with hummus, two cheesesticks, pear
So here is my WINNER of a scone recipe – sugar-free, made with whole grain, freshly ground (and then soaked) flour. Even for a diabetic, this should be a good one, because it’s not one of the “no-sugar-added” recipes that’s still full of sugar from ground up dates or whatnot. For good measure (and for my own memory in the future) I’ll be including the link for clotted cream as well as the cranberry-orange scones I made for a tea party back in December. That recipe was one the blogger modified from the Barefoot Contessa, but the best part was that she inspired me to bake mine in small glass ramekins (because she baked hers in teacups) which is what enabled me to make scones this time (again in the ramekins) that would have been way too mushy and sticky to roll out properly. We only made the cranberry-orange scones EXACTLY by the recipe before – no fresh flour, no soaking, full-sugar – but next time I plan to try them with my embellishments to see if they will be even yummier than these raisin scones.
Here you go:
SUGAR-FREE RAISIN SCONES (with fresh, soaked whole grain flour and stevia)
a link to the original recipe – Stevia Raisin Scones
As with most recipes in which I soak freshly-ground flour, the “instructions” part of the original link is completely useless, and I had to change several ingredients.
1 3/4 cups freshly ground flour (I used Soft-White Wheat – still totally whole grain but with a different protein content more suitable to “quick breads” not made using yeast.)
1 Tbsp butter, melted
3/4 cup buttermilk
The next day:
4 teaspoons baking powder
1/8 teaspoon salt
4 tablespoons chilled butter, cut into pieces
(Cut the butter into the baking soda and salt. I eliminated the salt because my butter was salted.)
Add 1/2 teaspoon liquid Stevia to this mixture of butter and such. Mix well.
Blend together with the soaked flour mixture. If you feel it necessary to use a mixer to get everything well-incorporated like I did, then so be it. Just try not to “overwork” the dough.
1/2 cup dried raisins (or cranberries, or chocolate chips…)
For the “egg-wash” to brush onto the scones once they’re in the ramekins ready to bake:
1 egg (slightly beaten)
1 tablespoon milk
Brush on the egg-wash, let sit ten minutes, then bake at 400F for about 15 minutes.
A few photos of the process
And, in case you noticed, those ARE faux evergreen boughs over my window. Just a few vestiges of the Winter decor remain until I have the time to fix that window up properly for summer…