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Blueberry Cardamom Scones

Written on May 2, 2013 by Ms. Adams in recipes, vegan

Since I don’t get to exercise my creative muscles doing a lot of house decorating and rearranging this days, I like to flex those muscles in the kitchen instead. Specifically, I really enjoy playing with flavor combinations. I’ve long been a fan of blueberries but I’ve just recently fallen for wild blueberries. They are much like their traditional brethren but they have a higher concentration of antioxidants and their flavor is more intense (sweeter and tangier).

I’ve wanted to make wild blueberry scones for quite some time but I wanted to play around with different spice combinations too. So often we tend to rely on cinnamon to infuse flavor into our baked goods. While cinnamon is delicious, it’s always nice to expand your horizons to uncharted territory. Cardamom is a spice that highly unused and unappreciated but it’s perfect for baking. It brings an aromatic, citrus, herbal pop that pairs beautifully with sweet treats.

So this scone is an exploration of the fun and unexpected combination of wild blueberries and cardamom. If you can’t find dried wild blueberries, feel free to substitute regular dried blueberries. The blueberry flavor won’t be as potent but maybe that’s a good thing for you blueberry haters. Don’t skip out on the cardamom though–it brings an incredible depth and variety to an otherwise plain jane scone. I think I’ll be using cardamom more often.

Ingredients:

Scones:

2 cups white whole wheat flour
1/3 cup firmly packed brown sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons vegan margarine, frozen and then cut into pea size squares
1/2 cup wild dried blueberries
3/4 cup non-dairy milk
1 tablespoon lemon juice
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/4 cup raw sugar

Glaze:

1 1/4 cup powdered sugar
3 tablespoons non-dairy milk
1/4 teaspoon cardamom

Method:

Preheat oven to 400 degrees.

Combine non-dairy milk and lemon juice in a small bowl. Allow to sit.

In a large bowl, add dry ingredients (flour, baking soda, baking powder, spices, and salt) and dried blueberries. Stir together.

Flick in small pea sized amounts of butter into dry ingredients. Using your fingers or two forks gently sift through the flour until all of your margarine is covered in flour.

Pour milk mixture into flour mixture and mix with your hands until the mixture comes into a dough.

Then transfer dough onto a floured surface.

Create a circle out of dough that’s about 1 inch tall and then slice into 8 pieces.

Place cut scones onto greased cookie sheet. Then sprinkle raw sugar over top of scones.

Put cookie sheet in the oven for 20 minutes.

Remove scones from oven and place them on a cooling rack.

Combined glaze ingredients in a small bowl. When the scones are completely cool, drizzle the glaze over the scones.

Allow glaze to dry and enjoy.

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Orange Cranberry Banana Bread

Written on May 1, 2013 by Ms. Adams in recipes, vegan

Since I knew the bridal party would have to wake up super early for wedding hair and makeup on Saturday morning, I wanted to bring a few baked goods with me to make the early morning wakeup call a little sweeter. I ended up bringing three different baked goods so I will be sharing those recipes over the next three days.

First up on the list is this delicious orange cranberry banana bread. I wanted to pick versatile, universally loved sweets since I wasn’t sure of everyone’s preferences. Banana bread always seems to be a crowd favorite (except for my father who can’t stand “rotten” bananas–the mere sight of them makes him gag). I decided to add a fun twist to the regular banana bread by mixing in some orange juice and zest as well as some cranberries. I thought they would add a little brightness and cheer to the morning.

Little did I know that O.J. would be such a funny phrase that morning. While the girls and I were getting our makeup and hair done, the wedding planner for T’s wedding dropped in to check on everyone. She was incredibly sweet and attentive but very insistent on getting T to eat something (rightfully so, no one wants to see a passed out bride). After hearing that T had some breakfast but not lunch, she insisted on bringing up some O.J. for T to drink to help keep up her potassium, and reduce her odds of passing out at the altar. The next few times the wedding planner checked in she checked on the O.J. glass to see T’s progress. I kept joking that we needed to pour some down the sink before the planner came back. Maybe we just should have told her that T ate some of this bread, it had O.J. in it after all

Ingredients:

2 bananas, mashed
1/4 cup vegan margarine
1/2 cup firmly packed brown sugar
2 flax eggs (2 tablespoons ground flaxseed whisked together with 6 tablespoons warm water)
1/2 cup soy yogurt
1 tablespoon orange zest
1/2 cup orange juice
1 1/4 cup white whole wheat flour
1 teaspoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup dry cranberries

Method:

Preheat oven to 350 degrees.

In a large bowl, whisk brown sugar, margarine, and yogurt together.

Then add in orange zest and orange juice and whisk.

Next whisk in flax eggs.

In a medium bowl, mix together dry ingredients (flour, cinnamon, salt, and baking soda).

Add your dry ingredients to your wet ingredients and stir until combined.

Fold in mashed bananas and dried cranberries.

Prepare a large loaf pan with non-stick spray or parchment paper. Pour in bread mixture and place in oven.

Allow to bake for 60 minutes, or until you can remove a toothpick from the center of the loaf cleanly.

Remove from oven and allow to cool in pan for 10 minutes. Then remove bread from pan and allow it to cool completely on a cooling rack.

Slice and enjoy.

If you ask me, this bread is the perfect replacement for a glass of O.J.

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