I got hooked on scones thanks to Starbucks. They were sometimes the item on the menu with the lowest amount of sugar that I could grab quickly for breakfast as I drove to work. Well working from home changed my routine a bit and now I don’t get scones anymore, so I thought…why not make them myself?
Then I saw a new post last week from Smitten Kitchen‘s site where she had made a scone recipe and I took it as a sign that this would be my next culinary journey. But I’m always on the hunt for unique recipes that meet my needs.
I quickly did some searching on Bing and found another scone recipe that peaked my interest, so I decided to try both. I figured I could find a few scone eaters that would take the extras off of my hands, so I dove in early this week and discovered the very interesting, and remarkably, easy world of scone making.
Recipe #1: Oat and Maple Syrup Scones
I began the week by making this recipe, since it was the one that I came across to begin with. There was a fair amount of butter involved, but where would a good scone be without butter? So I embraced this recipe and knew that it couldn’t be bad with that much butter, I mean goodness, in it.
I was right. These scones taste just like you would expect a scone to taste. Kind of biscuit-like, crumbly, and just made you downright happy. As you would expect, straight out of the oven with a tiny amount of butter for spreading (if you like that sort of thing) made this recipe a hit.
When eating a leftover scone, I found that it almost had a banana nut bread kind of a taste to it, which was really great. I think there would be some room with this recipe to really play around with ingredients as well and add some dried fruit or whatever you enjoy, really.
For the full recipe and step by step instructions, please click here.
Recipe #2: Low Fat, Low Sugar Chocolate Toffee Scones
Yes, all of the above in that recipe title is true. What is also true is that these scones aren’t your typical scone consistency, but that isn’t a bad thing in my book. They are more cake-like, and I like cake. Plus the melty chocolate and toffee bits scattered about the scone is a true delight for anyone with a sweet tooth.
You see, what makes this recipe so different is: A) They contain Splenda, hence reducing the sugar content (and there isn’t that much of the Heath Milk Chocolate Toffee Bits to make a huge difference). B) There is no butter or oil in this recipe. I repeat, there is no butter or oil in this recipe. My mind boggles at the fact that it could even create a dough, and you’ll have to check out my photos for proof that it did. It was so cool.
I have to admit, that I actually liked this healthier recipe a whole lot (read: it was delightful). It wasn’t super crumbly and it had chocolate in it. My roommate said this one was her favorite, just so you know that I’m not alone. But honestly, you couldn’t go wrong with either recipe.
To get this remarkable recipe and step by step instructions, click here.