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Recipe Adaptation: Pecan-Date Scones


I have a go-to scone recipe that I’ve been using for 8 years now. Probably every time I use it, it gets adapted.

I took sugar out long ago. I’ve made it vegan. I’ve made it with whole wheat flour. I replace the chocolate chips with nuts or dried fruit or sometimes fresh fruit. 


1. I replaced ¼ of the flour with Ground Flax Seed for added nutrition.
2. I replaced some of the margarine with applesauce.


I also decided to cut the recipe in half because I always have leftovers that I don’t need. You can double the recipe, if you want more servings.

Ingredients:
¾ cup flour
¼ cup Ground Flax seed
1 ½ teaspoon baking powder
2 Tablespoons margarine (or butter, if not making vegan)
¼ cup (4 Tablespoons) applesauce
Splash of nondairy milk (or milk, if not making vegan)
¼ cup chopped pecans
¼ cup chopped dates
½ teaspoon maple extract

Directions:
1    1. Preheat oven to 400°F.
      2. In a bowl, combine dry ingredients (flour, ground Flax Seed, and baking powder).
      3. Using a pastry cutter or fork, cut in margarine.
4    4. Stir in applesauce.
5    5. Add a splash of milk and stir until dough is moist. If dough remains dry, add more milk.
      6. Stir in pecans, dates, and maple extract.
7    7. Place dough on a greased baking sheet. (I formed into a circle, but you can cut it into wedges.)
8. Bake 10-15 minutes. (It took me 15 minutes. If you cut wedges, it’ll cook faster.)


Results:
I found that this dough is denser than the original recipe but still acceptable. I think I'll have to play around with the amount of applesauce and/or ground flax seed.


This post first appeared on Junk Food Nutrition, please read the originial post: here

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Recipe Adaptation: Pecan-Date Scones

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