I’ve always really wanted to see Stonehenge, since it totally fascinates me, and I love hearing new theories on how the ancients moved the sarcens and bluestones. Unfortunately, that is going to have to wait until after I finish this whole thesis business, and have some form of a steady income and can therefore afford a jaunt over to the other side of the pond. Which is totally on my to-do list, by the way. Also because I really need to replenish my stock of digestive biscuits (which really don’t aid digestion at all… but I can pretend they’re beneficial, right?! Right. Besides, they’re chocolate dipped. See? Antioxidants), since I love them. But I would love them more from their country of origin.
Anyway. I’m getting sidetracked (what else is new?!). Yeeesh.
Since today is Sunday and Kira and I are having mega roomie veg time, we decided it would be a baking day! It’s also rather gray out, which is waaaay conducive to baking. Currently there are delicious bread smells wafting from the kitchen, which is making me hungry for dinner despite the fact that it’s 3:30 in the afternoon…. and this morning, instead of making muffins for the week, I made scones!
See? Sconehenge? Get it? I had to settle a bit, and instead of going to see the real thing, I opted for Sconehenge… a much more attainable monument. Sadly, I can’t claim the invention of that amazing word… I have Sconehenge bakery in Berkeley to thank for that.
My original idea was banana scones, since yours truly goes through a metric ton of bananas a day, and therefore we always have a bunch sitting around. These scones are moist and not too sweet, perfect for a snack. It makes six, and in the interest of preserving roomie harmony, we decided next time to make a double batch (they’re that good). Incidentally, they’re also good for you, hooray! They’re made with whole wheat flour and olive oil, and there actually is no added sugar in the original recipe. I added about a 1/2 tablespoon of brown sugar, but this is probably unnecessary. I also subbed dried cranberries for the cherries, as that’s what we had.
Side note. I had NO IDEA that a Craisin was simply a dried cranberry. I totally thought it was some weird, sweeter hybrid of a cranberry and a raisin… which I suppose is kind of what they are… but really?! I just figured this out. Whatever. In my childhood they were always just dried cranberries. So there.
Anyway… without further babble, here is the recipe! I highly recommend these for a healthier scone. And then you can play around and make Sconehenge towers out of your scones! Which is fun. Not that I did it, or anything…
Banana Cranberry Scones
Adapted from Anja’s Food for Thought, here
*I used 1 C of whole wheat pastry flour, and 1/2 c oat flour. We have a bag of oat flour that needs to be used before the middle of the month, so in it went. I’ve been making the muffins with it, and its a pretty standard sub for wheat. If you want to make your own, you can chuck rolled oats into the food processor.
Preheat the oven to 400.
Believe it or not, this is even easier than the muffins.
Mix dry ingredients in a bowl. In a separate bowl, mash bananas, and then mix in a lightly beaten egg (or you can beat it in the bowl with the bananas, they don’t seem to mind), and olive oil.
Add the wet ingredients to the dry, and then add your cranberries and chocolate chips. Stir the dough until just combined. The flour sometimes doesn’t want to incorporate all the way, but in the end, the dough is rather wet, which is fine. Drop by the spoonful onto a parchment or wax paper lined cookie sheet.
Bake for 15-20 (mine were perfect after 15), until lightly browned and a tester comes out clean.
Let cool. Or not. Snack happily :)