Whole Wheat Cherry Almond Scones

This month’s Recipe Redux theme was a fun one!

“Cook from a favorite cookbook and revamp a recipe to be your own healthy version. Pick from a page with any combination of the following numbers: 2-0-1-8. Then bid farewell to 2018!”

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One of my favorite things to do is browse through cookbooks. I have way too big of a cookbook collection and every time I vow I’m not buying anymore, one of my favorite bloggers comes out with a new cookbook, or I am on a trip and just have to get the cookbook that has one really good recipe in it. Some people look for fulfillment in things like clothes or jewelry, I look for it in cookbooks and kitchen gadgets. To each their own!

For this month’s Recipe Redux, I combined two recipes from two cookbooks that I was browsing through for this and then added my own twist (#overachiever). The first recipe was for Dried Cherry Scones which was on page 20 of Chocolate Snowball. This cookbook was one of those vacation purchases (it was actually a gift) from Deer Valley Ski Resort in Utah. They have the MOST amazing chocolate chip cookies. Ever. Period. No Questions Asked. Having this cookbook makes me feel like all can be right in the world because I now have access to their chocolate chip cookie recipe.

The second recipe was for Currant Scones from Vegan for Everybody by America’s Test Kitchen. Every time they come out with a new cookbook, I somehow convince myself that my life will no longer be satisfying or worth living if I don’t immediately go out and buy it. They are geniuses when it comes to anything food related. So much so that I hate that I even modified one of their recipes. It feels like I broke one of the Ten Commandments.

To come up with my recipe, I swapped the fruit in the two recipes and added almonds for some crunch and added nutrition. I swapped out half of the all purpose flour for whole wheat flour for more fiber and vitamins/minerals, and used unsweetened almond milk instead of soy creamer to make the recipe more user friendly. I will say, the version with soy creamer does have a slightly better texture, but most people don’t have soy creamer in their refrigerator so I found that using almond milk was an acceptable substitute. If you do have unsweetened soy creamer or want scones with a slightly better texture, feel free to use an equal amount in place of the almond milk.

Be sure to click the link below to check out all the amazing recipes from other Reduxers!

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Whole Wheat Cherry Almond Scones

Adapted from Vegan for Everybody and Chocolate Snowball

Makes 8 scones

*The original recipe calls for unsweetened soy creamer which does result in a scone with slightly better texture but I found the unsweetened almond milk to be an acceptable substitute and an ingredient that is more common in people’s kitchens. Please feel free to use unsweetened soy creamer in this recipe in place of the almond milk.

1 cup whole wheat flour

1 cup all purpose flour

3 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

5 tablespoons coconut oil, room temperature

1/2 cup dried cherries

1/2 cup slivered almonds

3/4 cup unsweetened almond milk*

  1. Preheat oven to 450 degrees. Line a baking sheet with a silpat mat or parchment paper.

  2. Pulse together flours, sugar, baking powder, and salt in food processor until combined, about 3 pulses. Add coconut oil in small pieces (about 1/4 inch). Pulse until a sandy mixture forms, about 10 pulses. Transfer mixture to a large bowl and mix in dried cherries and sliced almonds. Stir in almond milk and mix until a cohesive ball forms.

  3. Dust a small amount of flour on top of dough and on your hands and knead mixture in bowl a few times until a ball forms. Alternatively, turn dough out onto a floured surface and knead until a ball forms (I like to reduce the amount of dirty dishes I have to do after so I knead it in the bowl).

  4. Turn dough onto the lined baking sheet and form into an 8 inch disc (this can also be done on a floured work surface if you don’t mind extra dirty dishes). Cut dough into 8 wedges. Arrange on baking sheet about 2 inches apart. Bake for 12-15 minutes until golden brown, rotating pan half way through baking time.

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