Saturday, February 11, 2012

Saturday Scones

Driving home from work the other night, this is what I saw:

So beautiful, I just had to share.

Now, on to the food.  This past week, my husband ran a few errands when I was a bit "under the weather."  He came home from his trip to Costco with the most lovely carton of fresh raspberries.  These berries went against the produce rule I try to follow: buy local and organic.  But how can one resist when the berries look and taste so good?  So, scones were on the menu for Saturday morning.  What a treat!

Consider these for Valentine's Day morning.  They'd be perfect.

Raspberry Scones

2 cups flour, white, whole wheat, or gluten free
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons canola or other light oil
1/3 cup agave nectar
1 tablespoon vanilla extract
1/3 cup plus 2 tablespoons hot water
1 cup fresh raspberries

Preheat oven to 350°F.  Line a baking sheet with parchment paper or a Silpat liner and set aside.  In mixing bowl, whisk together flour, baking powder, and salt.  Stir in oil, agave, and vanilla, just until combined.  Gently stir in water, then raspberries.  Batter will be thin at first, but will quickly thicken.

Using 1/4-cup measure, scoop batter onto prepared baking sheet, leaving about an inch between them.  Bake 12 minutes or until scones are golden.  Remove immediately from pan and serve.  Makes 10 scones, 4 points plus for Weight Watchers or 143 calories each.

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