Chef Cynthia Westfall 

Tel: 817.875.6697  |  Email: cynthia@cynthiascreations.com

 

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Whole Wheat Cherry Scones

December 19, 2017

 

This recipe was really popular with several of my clients. This is a great item to have in your freezer. Just take one out, wrap it in a paper towel and microwave for a minute and your set. It's great because you can add any dried fruit or spices you like to change the flavor.

 

Ingredients: yield 1 dz. 

 

1/2 c Old-Fashioned Rolled Oats

1 1/2 c Whole Wheat flour

1/4 c Sugar (or coconut palm sugar), more for dusting the tops

1 T Baking Powder

1/4 t Baking Soda

1/2 t Salt

6 T Unsalted Butter, cut into cubes and kept cold

Grated lemon zest from 1 lemon

1/3 c Dried Tart Cherries

1 lg. Egg

1/2 c Buttermilk, plus more for brushing on scones

 

Preheat the oven to 450 and have the rack in the middle of the oven. Line a baking sheet with parchment paper. 

 

Using a food processor, grind the rolled oats until fine. Add the flour, sugar, baking powder, baking soda and salt. Pulse a couple of times to mix the ingredients.  Add the lemon zest, cherries and the butter. Pulse until it appears like very coarse corn meal. Mix the egg with the buttermilk and slowly add that while the food processor is running. As soon as it starts to come together, turn off and turn the dough out onto a lightly floured surface.

 

Gently knead 4 or 5 times, just until it comes together. It should be sticky. Divide the dough into 2.

 

Form 2 rounds about 1/2 inch thick. Cut each into 6 wedges. Place the wedges on the prepared baking sheet. Brush each with some buttermilk and sprinkle more sugar on top (if desired). Bake for about 13 minutes. Rotate the tray halfway through the baking time.

 

Transfer to a cooling rack.

 

 

Remember the less the dough is handled the flakier the scones will be.

 

The scones may be stored at room temp in a tightly covered container for 3 days or frozen.

 

Enjoy!

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