An amazing thing happened when I woke up this morning . . . it was downright COOL in my apartment! Wahoo! The heat and humidity have subsided, at least for the time being. Better hurry up and bake something!
Chocolate, Cherry, and Almond Scones
(loosely based off the basic scone recipe from Vegan With a Vengeance)
1 cup all-purpose flour
1 cup whole-wheat pastry flour
1 cup chickpea flour
2 tbsp baking powder
1/4 cup sugar
1/4 tsp salt
1/2 cup sliced almonds
1/2 cup semi-sweet chocolate chips
1/2 cup unsweetened dried tart cherries
1/3 cup canola oil
1/2 cup unsweetened coconut milk beverage
3/4 cup fat-free Greek yogurt
1. Combine flours, baking powder, sugar, and salt until well blended. Stir in almonds, chocolate chips, and cherries.
2. Combine oil, milk, and yogurt in a second bowl; fold into the dry ingredients just until combined.
3. Scoop scones onto parchment-lined baking sheet (I use a #16 disher, but any 1/4 cup measure will work just fine,) and bake at 400 for 15 minutes. Cool on wire racks.
Since I cannot eat 15 scones myself, I plan on sharing a few with friends, and freezing at least half the recipe. I love that the chickpea flour and yogurt (instead of the original recipe's soured milk,) add extra protein to the scones, and the whole-wheat pastry flour increases their fiber content. A great grab and go breakfast for my walk to work this week!