The other day it was incredibly moist. The sky opened up and wept. Rain drop tears cascaded out of miserable gray clouds, soaking everything below. Cold, moist, uncomfortable. Harrumph.
To warm things up a bit, I turned on the oven and baked. Made me some luverly scones, tiny morsels of melty goodness to cheer my damp soul. The original recipe is courtesy of Karina, master-mind behind gluten-free goddess. I made some changes (as always) to accommodate what I had in the pantry, plus for personal taste. Details below, in case you are in need of a little toasty good will.
Cinnamon-Raisin-Dark Chocolate Scones
Preheat oven to 350 degrees
Cut in with a pastry cutter or two butter knives:
Add in and beat to mix:
Note: if the batter is still too dry, add in small amounts of coconut milk until you have a stiff, but not sticky, dough
Add in for some va-va-voom:
organic raisins and dark chocolate chips, enough to fill 2/3 cup measuring cup.
Stir the dough to distribute them— dough will be stiff.
Divide the dough into eight equal parts. Place the eight parts of dough on a greased or parchment-lined baking sheet and pat them into rounded shapes. You can be strict and uniform or pat away free form (notice in the photo, I went the free form route).
Place the baking sheet in the center of a preheated oven (350 degrees) and bake the scones for approximately 15 to 20 minutes, until they are set and slightly golden (baking times may vary depending upon the size / thickness of the dough).
Serve warm from the oven. You might want to spread a little butter and/or jam them.
Makes 8 scones.
Those sound good!
Hello! I am finally back to posting and hopefully re-connecting with friends. I have missed you.
Morrigan! I just stepped over to your place and read your most recent posts. You’ve had quite the year! I’m glad that the mass was non-cancerous and thankfully the diabetes was discovered so you can treat it.
I’ll move your blog to active again. It’s good to hear from you. Hugs!