It’s Halloween and this year the only one wearing a costume here is Snoopy. I’m not even going to attempt anything for the cat, he doesn’t need a costume. He lives Halloween to the fullest, everyday. Annabelle, the doll, has nothing on my cat, especially when he starts pacing around the house at 3am because he wants to eat.
While I might have not done too much this Halloween, I’ve been baking quite a bit, doing some minor design changes in the kitchen, looking at paints and thinking about what I want to do with garden. While my mind is preoccupied, I’ve been leaning towards quick and easy recipes for bread (leavened and unleavened) that I could have at hand at any time of the day. These scones were borne out of that idea and necessity. A little bit of flour with leavening agents, they’re soft and tender. Theses scones are mildly sweet due to the creamer but have a hint of freshly cracked black pepper that’s baked into dough giving these scones are a pop of heat. Serve them hot with a little jam or marmalade.
These scones are also vegan and are made with a 50:50 combination of all-purpose and whole-wheat flours and then mixed with Califia Farm’s almond milk creamer to create a wet and sticky dough. The dough is then lightly kneaded and shaped into circular scones before they’re baked in the hot oven.
peppered whole-wheat scones
makes 6 servings
1 1/4 cups all-purpose flour plus a little extra for dusting and shaping the scones
1 1/4 cups whole-wheat flour
1 tsp fine sea salt
1 tsp ground black pepper
1 tsp baking powder
1/2 tsp baking soda
1/4 cup olive oil
3/4 cup Califia almond milk creamer
1 tsp vinegar (cider or white wine) or lemon juice
Preheat the oven to 475F. Line a baking tray with aluminum foil and keep aside until ready to use.
In a large bowl, dry whisk the flours, salt, pepper, baking powder and baking soda. In a small bowl stir the olive oil, creamer and vinegar or lemon juice. Make a well in the center of the flour mixture and pour the oil-creamer mixture, stir with a large wooden spoon to form a wet and sticky dough.
Divide the dough in to six equal parts. Shape into 3 inch circles and dust lightly with flour. Place the scones about an inch or two apart from each other on the baking sheet and baking for about 12 to 14 minutes until lightly golden brown. Remove from oven and transfer to a wire rack to cool for about 5 to 6 minutes until warm. Serve warm.
Disclaimer: This post was sponsored by Califia Farms, however all opinions expressed are solely my own.