Tuesday, April 16, 2013

Maple Cream Scones

Still here. Just have been finding other things to keep me busy the past few weeks with getting ready for baby #2. It is a very exhausting and exhilarating experience to get ready for another life in your house. I have a few more weeks to go before d-day, but hoping to go early. Knowing this is very unlikely, but a girl can hope can't she ;)
We also recently enjoyed a family outing to a local farm that taps over a 100 maple trees to gather maple sap for maple syrup. We learned that it can take anywhere from 46-60 gallons of maple sap to make only ONE gallon of maple syrup. And that depends on the thickness of the sap which is usually determined on what time of the season it is being tapped. My son loved watching the sap being boiled down to syrup and I bet he will be talking about the 'sugar shack' and drinking the syrup sample from a cup for weeks. We also stocked up on a gallon of the sweet stuff, so hope to be able to save it for the many months to come. It was also a fun way to spend a Saturday in the gloomy spring weather we have been having. It was snowing here yesterday and doesn't look to be any major warm-ups anytime soon.... so maybe May will bring us warmer weather and spring flowers. More hoping here...
In the meantime...I have been baking. No surprises here. We have made a few fun birthday cakes that I hope to post soon. Of course we have been making lots of pancakes with the gift of fresh and local maple syrup, and have been trying to up the green smoothies intake and fresher options as we try and bring a lighter spring appetite into being. This is my go to pancake recipe, and I have subbed the buckwheat for a combo of millet and rice flours, and have subbed the lemon juice for other juices or seed milk. It seems like we always have a good outcome so it's fun to play around with flavors, fruit and other spices.
These maple cream scones were inspired by a thought about how fabulous the flavor maple is and the need to pair it with a warm beverage on a cold spring day. And that's just what these scones promise. A simple gluten-free baked good that doesn't involve sugar, junk or gloom. Enjoy!
Maple Cream Scone Recipe 
{gluten, dairy and nut-free, vegan}

1 cup of sifted 'sweet white' sorghum flour
1/2 cup of millet flour
1/2 cup of white rice flour
1 TB of GMO-free baking powder
2 TB of finely ground golden flax seed (meal)
1 ts. of cardamon (or if too strong, use cinnamon instead)
1/2 ts. of sea salt

1/3 cup of pure maple syrup
1/2 cup of chopped or semi-soft vegan butter (Earth Balance-soy-free, or use organic coconut oil or butter) I used a combo of both options to have a little buttery flavor added as well

1/3 cup of coconut cream (I used a vegan option of the new barista original creamer from So Delicious)
1/3 cup of non-dairy milk (I used So Delicious no sugar added coconut)
1 TB of apple cider vinegar
1/2 cup of pitted and chopped dates (about 15-16 dates)

In a large mixing bowl, add all of the above dry ingredients. Mix well together and then in a blender add the cream, milk, cider and dates, blend well until you get a liquidy puddling-like substance. Then add that to the dry mix along with the maple syrup and butter/oil. Mix with a spatula and let it also sit and soak up moisture for a few minutes. Do not over mix. Biscuits and scones works better if they are not mixed to oblivion. 

This recipe will make 12 smaller scones are 6 very large one. I made the large ones to be able to freeze them and pull one out at a time to share with one other person when defrosted. 

Bake in a preheated 375 degree oven for 20-22 minutes until golden brown and stiff. If you want to pull from the oven 5 minutes before done and brush with more maple syrup and then bake again for 5 more minutes you will end up with a nice glaze of maple in the final product. 

Let cool for at least 15 minutes before moving from cookie sheet. Then enjoy with a nice tea, coffee or other favorite warm beverage. 

This recipe is pretty simple and contains some of my most favorite ingredients of dates, maple syrup and coconut. 
I hope you enjoy and make some space for rest, growth and play this weekend.

Much love and life to you!

1 comment:

  1. Looks delicious! I love maple flavored treats. Welcome in advance to your new little one!