24 recipes down, 236 days to go
Moday, October 5th.
One SUPER ripe banana (it had been ripe for 2 weeks now, and I was afraid it would go moldy from over ripeness before I got to use it in the following recipe)...
Can you make a guess?
- Magical Chia Seed Jam -
Oh She Glows
I made this 3 ingredient, slow-simmering jam with frozen strawberries in the morning before school, so that it could have time to refrigerate before I baked up...
- Banana Bread Scones -
The First Mess
...these whole-grain spelt flour scones after school!
Each scone was made by scooping the batter into the 1/3 cup measuring cup and dropping it onto the baking sheet. I wasn't sure whether I should smooth out the batter across the top of the measuring cup before dropping it, so I did that for a couple of the scones, and the rest I dropped with an imperfect fit in the measuring cup.
As long as the 1/3 cup retained a thin layer of coconut oil, the dough dropped nice and smoothly. The puck shaped balls they dropped in was how they were put in the oven (as seen in the above picture). Perfectionists out there like me, don't be tempted to play with their shape! They turned out looking like true scones—shaped very nicely! There wasn't any remarkable difference between how the leveled and imperfect dropped balls of dough turned out.
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It wasn't until 4:30 that they were ready to eat. By then I was one hungry girl waiting (not so) patiently for my much anticipated afternoon snack.
I let them cool barely 5 minutes before I proceeded to devour two scones spread with the jam. Warm, crumbly, melt-in-your-mouth, and a touch sweet from the banana and medjool dates—these were perfection.
- given by my sister (who had two—one of which was meant to be saved for my mom!)
The jam can be made using any berries, and I'll be trying making it again with a different mix.
A recommended way to change up the scones was by adding some chopped dark chocolate in place of the medjool dates. I adore dark chocolate, and I was tempted to take up this recommendation, but thought it would be better to follow the traditional recipe the first time around. So I will be trying this the next time.
Yes I will be making these again. Probably not anytime soon though, which is a bummer, because these were some mind-blowing scones if you ask me. These were so good, my whole perception of scones has been changed. I can't believe I ever overlooked them in the sweets category. They deserve a spot front and center.
A Mystery Question
What did I spread on the scone in the first picture?? I'll leave you to figure out this mystery substance...