I made a special treat for my husband for Father’s Day. I always do some sort of breakfast in bed, and I realized that I hadn’t made my scones (sans cream) since we took Little Miss off dairy.
They’re quick, they’re easy, and they’re ohhhh so yummy. I figured it was worth trying them dairy free, although I’ll also share the original recipe with dairy. Little Miss has already asked when she can have scones again — and was very sad that tomorrow wasn’t the answer.
While I usually save this for weekends, it takes less than a half hour start to finish, so these are doable during the week, too.
Chocolate Cherry Scones
1 1/4 c flour
1/2 c wheat germ
1/2 c sugar (scant)
1 T baking powder
1/2 t salt
1 1/2 c rolled oats (NOT instant oatmeal)
1/2 c dried cherries (or more)
1/2 c carob chips or chocolate chips for dairy lovers (I ummm don’t measure this part, so it’s approximate)
10 T melted butter (or Crisco, which is dairy free)
1/3 c milk (or soy milk)
Preheat oven to 425 degrees.
Put the flour, wheat germ, sugar, baking powder, and salt into a bowl, then whisk well. Add the oats, cherries (or other dried fruit — don’t use fresh for this recipe) and chocolate chips and stir until well distributed.
Place the milk, melted butter and egg into a large liquid measuring cup, and whisk until it’s one consistency. Add to the dry ingredients, and gently stir with a spatula until it is combined. Do not overmix.
Turn out the dough onto sil pat (or floured surface), and use your hands to shape it into a circle about a half inch thick.
Use a knife or a board scraper (my all time favorite kitchen gadget), cut the circle into 8 or 10 pieces, depending on the size of your circle. I had scooped out two scones for Little Miss from the dough prior to molding it into the circle since we were out of carob chips, so I only made eight scones. I usually make 10.
Place them on a sil pat or greased cookie sheet. they won’t expand hugely, so you don’t have to keep them too far apart.
Bake them at 425 degrees for 10-12 minutes, depending on their size. You want them just starting to get a lightly golden brown on the outside.
Once they come out of the oven, let them cool for a moment or two, then serve while still warm. My husband got his with strawberries from the farmer’s market (thank, J!) and coffee with cream — that I for the first time made properly!
He was a happy man.