Friday, January 10, 2014

Happy New Years!

2014 is here! I was sick all of Christmas so I finally got to do some baking this last weekend. We made gingerbread cookies, two bite peanut butter brownies and scones from the Runner's World Cookbook (that I got for Christmas!). The scone was delicious!!! Not to mention, the cookbook is awesome.

Having fun with my bf.

This guy had a tragic kitchen accident!

Mixed Berry Scone 

I found a similar recipe from the Runner's World website. We just switched out the peaches and apple, for mixed berries that we had on hand. It is pretty low calorie for a scone and is great for a pre-run fuel up or an afternoon treat.

We also used a buttermilk substitution (I was lazy and didn't want to run to the store for one item). We used ~ 1 cup milk and 1 tbsp white vinegar. Mix it and let it sit for 5-10 minutes. You are good to go.

Peach (or Apple) Scones
Recipe by Anne Dewalt, Test Kitchen Assistant
What you'll need:
2 1/2 cups all-purpose flour
1/2 cup sugar
1 1/2 tablespoons baking powder
3/4 teaspoon baking soda
6 tablespoons cold, unsalted butter
1 cup buttermilk
1 teaspoon vanilla
1 cup diced peaches (about 2 medium size peaches) or diced, peeled apples
If using apples: 1 tablespoon sugar and 1/2 teaspoon cinnamon to dust on top (optional)
How to make it:
1. Preheat the oven to 350. Line a 9” round cake pan with parchment paper. Grease the pan lightly if needed.
2. In a large bowl, combine the flour, sugar, baking powder, and baking soda. Cut in the butter using a pastry blender, fork, or your fingertips.
3. In a small bowl, combine the buttermilk and vanilla. Pour into the dry ingredients and stir until all ingredients are combined. Add the peaches and mix until combined.
4. Transfer the dough to the prepared cake pan and gently pat the dough into the cake pan. Bake until they are golden brown, 35-40 minutes. Serves 8.



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