Taste Appeal
Traditional Scotch Scones Okay, so these scones might not be the healthiest of all time, but they sure are yummy! For variety, try mixing in blueberries, cranberries or orange zest. 2 cups white, all-purpose flour Preheat oven to 425 degrees. In a large bowl, combine flour, sugar, baking powder, baking soda, salt 2 tbsp. sugar and sour cream. Add remaining ingredients, stirring until dough 3 tsp. baking powder clings together. On a well-floured surface, toss dough lightly until no longer sticky. Knead 12 to 15 times. ¼ tsp. baking soda Divide dough in half. Pat each ball of dough into a 6-inch circle with 1 tsp. salt the top slightly rounded. Brush each surface with milk; sprinkle ½ cup sour cream with sugar. Cut each circle into six wedges. Place 2 inches apart on a cookie sheet. Bake for 10-12 minutes ¼ cup oil or until golden brown. Serve hot with butter. Makes 12 scones. 3 tbsp. milk 1 egg, slightly beaten
Tea Pairing
Zucchini Bread 1 cup white, unbleached all-purpose flour 1 cup whole-wheat flour 1 tsp. baking soda 1 tsp. baking powder 1½ tsp. cinnamon ½ tsp. salt
Preheat oven to 325 degrees. Line a 9 x 5 inch loaf pan with 2 sheets parchment paper, or grease and flour the loaf pan. In a large mixing bowl, combine the flours, baking soda, baking powder, cinnamon and salt. Whisk to combine. Place the shredded zucchini between paper towels to squeeze out any extra moisture. In a medium mixing bowl, combine the zucchini, white sugar, honey, Greek yogurt, eggs and coconut oil. Stir to combine.
Gradually mix the zucchini mixture into the flour mixture. Mix in nuts if 2 cups shredded zucchini desired. Transfer the batter to the loaf pan. Bake for 60-70 minutes, ½ cup white granulated sugar or until a knife inserted in the center comes out clean. Cool in the pan for 10 minutes, then remove and ¼ cup honey cool on a wire rack for another 10 minutes. Slice and serve. Store at ½ cup plain, non-fat room temperature up to 3 days Greek yogurt wrapped in plastic wrap. 2 large eggs
Recipe from tasteslovely.com.
Tea Pairing
6 tbsp. coconut oil, melted and cooled 1 cup chopped nuts (optional)
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TASTE APPEAL
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Chai black tea