The Trifecta of Scones (Scones Three Ways)


With no added sugar these scones make a delicious treat with a hot chocolate, coffee or tea. Here we offer the trifecta of scones from our friend Catherine Katz of Cuisinicity. Try these Apple Date Walnut, Pumpkin Raisin Walnut and Pear Fig Walnut scones. The fruit adds moisture and the walnuts (which resemble the brain) are loaded with Omega-3's which are coincidentally great for brain health. Enjoy.

Apple Date Walnut Scones



Ingredients

Wet Ingredients:
1 cup organic applesauce (unsweetened)
8 medjool dates, pitted & chopped
½ cup organic olive oil (organic expeller pressed canola oil)
½ tsp pure vanilla extract

Dry Ingredients:
2 cups white whole wheat flour
1½ tsp baking powder
⅓ cup chopped walnuts

Instructions
1. Preheat oven 350 F
2. Place all the wet ingredients in the bowl of an electric mixer and beat for a couple minutes until creamy.
3. Add the dry ingredients and beat again (it will form a very thick dough and that's OK).
4. Scoop out the dough in large heaping spoonfuls, and place each scoop (you'll have enough for 10 small scones) on top of a baking sheet lined with parchment paper.
5. Bake in preheated oven for 20 minutes until golden.

Pumpkin Raisin Walnut Scones



Ingredients

Wet Ingredients:
1 cup canned organic pumpkin (100%--no added salt or sugar)
⅓ organic raisins (packed)
½ cup organic olive oil (organic expeller pressed canola oil)
½ tsp pure vanilla extract

Dry Ingredients:
2 cups white whole wheat flour
1½ tsp baking powder
⅓ cup raw walnut halves or pieces

Instructions
1. Preheat oven 350 F
2. Coarsely chop the raisins and place with the canned pumpkin and canola oil in the bowl of an electric mixer and beat for a couple minutes until creamy.
3. Add the dry ingredients and beat again (it will form a very thick dough and that's OK).
4. Scoop out the dough in large heaping spoonfuls, and place each scoop (you'll have enough for 9 small scones) on top of a baking sheet lined with parchment paper.
5. Bake in preheated oven for 20 minutes until golden.

Pear Fig Walnut Scones



Ingredients

Wet Ingredients:
2 cups chopped pears*
4 Turkish dried figs, chopped
½ cup organic olive oil (organic expeller pressed canola oil)
½ tsp pure vanilla extract

Dry Ingredients:
2 cups white whole wheat flour
1½ tsp baking powder
⅓ cup raw walnut halves or pieces

Instructions

1. Preheat oven 350 F
2. Place the chopped pears, chopped figs and remaining wet ingredients in the bowl of an electric mixer and beat for a couple minutes until thoroughly blended (it's ok for some of the chopped pear pieces to stay intact!).
3. Add the dry ingredients and beat again (it will form a very thick dough and that's OK).
4. Scoop out the dough in large heaping spoonfuls, and place each scoop (you'll have enough for 10 small scones) on top of a baking sheet lined with parchment paper.
5. Optional: If you'd like, you can top each scone with a piece of walnut before putting in the oven.
6. Bake in preheated oven for 20 minutes until golden.



These recipes originally appeared on Cuisinicity.com:
Apple Date Walnut Scones
Pumpkin Raisin Walnut Scones
Pear Fig Walnut Scones


By Catherine Katz, Ph.D.| April 08, 2017
Categories:  Recipes
Keywords:  CuisinicityRecipeRecipes

About the Author

Catherine Katz, Ph.D.

Catherine Katz, Ph.D.

Catherine is the founder of Cuisinicity- Love the Food That Loves You Back, a website where good food and good health come together in a way that is feasible for today’s busy families, as it has been for hers (Catherine and her husband, Nutrition expert Dr David L. Katz, have 5 children!). Catherine’s recipes have been widely featured in national media, including ABC News, O Magazine, Eating Well, Prevention Magazine, Woman’s World, Fitness, Shape, and many others. She is the co-creator of the Nutrition Detectives™ food label literacy program, now in use by thousands of schools all over the world and has collaborated in the production of other health promotion programming, including the Unjunk Yourself® music video program.



 

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