Sunday, September 15, 2013

escondido.


Working as a barista at my favorite coffee shop this summer was good for my wallet, my hipster factor and my coffee IQ, but straight up TURRIBUL for my eating habits.  I've never been awesome at resisting baked goods, but still-hot scones, muffins and bagels are impossible to turn down at 7 AM, especially when they don't cost me squat.  My biggest downfall: the vegan fruit and nut scones, crumbly and cinnamony and studded with dried cranberries and raisins.  I could never adhere to veganism because a life without cheese is not a life worth living, but as a baked good, these bad boys don't miss the eggs or butter at all.  I chucked in whatever we had in the pantry plus some fresh blueberries, and while they aren't identical to the ones I gobbled all summer at the Unicorn Cafe (whattt is the secretttttt??), they are definitely breakfast material.  Also they require only one bowl and less than 30 minutes of your time.  Knock em out, kids.

Vegan Fruit and Nut Scones

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
1/3 cup agave nectar
1 tablespoon vanilla extract
1/4 cup water
1/2 teaspoon cinnamon
internal decorations like whoa:
fresh blueberries
dried cranberries
golden raisins
currants
shredded coconut
chopped walnuts
whole oats sprinkled on top

I am a parishioner at the Church of A Little Bit of Batter Holding All Of Your Stuff Together.  Amen.

Preheat oven to 350 degrees.  Mix all things in a big bowl until combined.  Scoop 1/4 cup mounds of batter onto a parchment paper lined baking sheet, flattened a bit, and distanced about an inch apart to allow for spreading.

Bake for 15 minutes or until golden, rotating the sheet 180 degrees halfway through.


Serving suggestion: honey, iced coffee, and an issue of Bon Appetit from August 1997.

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