Saturday, May 20, 2006
RECIPE ~ Date Molasses Scones
I love making scones and biscuits for breakfast on the weekends. This here is my own creation using earthy dates and molasses, so nice on a cool and rainy spring weekend. These scones are not very sweet, so you can add 2 Tbsp maple syrup if you'd like them treaty. Makes 4.
1 cup flour*
2 tsp baking powder (see non-alum recipe)
1 tsp cinnamon
2 dates, chopped small*
1/3 cup water
2 Tbsp olive oil*
2 Tbsp molasses*
Preheat the oven to 350. In a bowl, combine flour, baking powder, cinnamon and salt. Mix in chopped dates, making sure each piece is separate and dusted in flour so they don't clump up. In a measuring cup, measure the water then stir in the olive oil and molasses (plus 2 Tbsp maple syrup for sweeter scones). Measure the olive oil first so the molasses doesn't stick to the spoon when you measure it out (handy little tip!). Add the liquid all at once to the flour mixture and blend well. The mixture will by slightly dry so knead a bit with your hands. If it's sticky, dust with a bit of flour.
Divide the dough into 4 equal portions, and form each into a smooth ball. Take a cookie cutter and place it on your baking sheet, and press a ball of dough into it, flat and even, then remove the cookie cutter. Repeat with the other 3 balls. Bake for 15 to 20 minutes until bottoms are lightly browned. Enjoy warm with a pat of butter, some unpasteurized honey, jam, slices of cheese, with brunch, or accompanying a sweet vegetable soup, such as carrot coriander soup.
* FOR INDIVIDUAL DOSHAS
VATAS use wheat, rice or quinoa flour; soak the dates in hot water for 10 mins and drain before using
PITTAS use wheat, barley or spelt flour; replace molasses with barley malt, rice syrup or maple syrup
KAPHAS replace dates with prunes; use barley, rye or spelt flour; reduce oil and molasses to 2 tsp each