Whenever I find myself in a thrift store (which is often), I immediately gravitate towards the bookshelves. More specifically, the cookbooks. If you frequent Sally Ann’s, Value Village’s, or any of the many independent shops, perhaps you’ve seen me. I’m the one planted in front of the books, skimming the shelves for anything baking, and thoroughly examining what I find. Admiring the pictures and absorbed in the author’s baking style, I devour them the way some women eat up romance novels. Depending on the day’s selection, I could be there for an hour or more… I’ve come home with some real gold, including “How It All Vegan” (my very first vegan cookbook). On a recent excursion, I stumbled upon a gem of a book, The Art Of Quick Breads written by Beth Hensperger. Stuffed full of amazing recipes, tips for improving your craftsmanship, and gorgeous photographs, it surpasses all other books on quick breads that I have encountered.
Feeling inspired, I decided to test some of my new found knowledge and work on my scone skills… Seeing that we have an unusually large amount of mandarin’s on hand, I thought that it would be wise to incorporate them into the recipe. I suppose that they could have just been juiced, but I chose to pulverize them in the blender. Why waste all that fiber?… The end result, a tender, not too sweet scone (perfect for breakfast).
What cookbook are you loving right now?
1 tsp Grated Mandarin Zest
3/4 cup Pureed Mandarin (3-4 mandarins)
2 tbsp Maple Syrup
2 tbsp Ground Flaxseed
1 cup All-Purpose Flour
1 cup Whole Wheat Flour
1 tbsp Baking Powder
1/2 tsp Cinnamon
1/8 tsp Ground Ginger
1/4 cup Margarine, cut into pieces
1-2 tbsp Sugar (optional)
Pre-heat oven to 400°F and prepare baking sheet.
Grate zest and set aside.
Combine pureed mandarin, maple syrup, and flaxseed. Whisk until thoroughly combined. Set a side.
Stir together flours, baking powder, cinnamon, ginger, and zest. Add margarine and cut in until the flour mixture resembles course crumbs. Add wet ingredients and stir until a dough just forms. Finish by gently kneading (I do it in the bowl) until dough holds together. Be careful to not over knead.
Divide dough in half and form into balls. On a lightly floured surface, pat 1 ball into a disk (about 6 inches wide, 1 inch thick). Sprinkle and gently pat on sugar, if using. Slice disk into quarters and place 1 inch apart on baking sheet. Repeat with other half of dough.
Bake for 15 – 20 minutes, until golden brown. Transfer to rack and allow to cool for 5 minutes before serving.
Makes 8 scones.