If I were stranded on a deserted island, and I could bring two things, one of them would be my recipe for Trail Mix Scones. Now, I realize that there is not an overabundance of brown sugar and pumpkin seeds on deserted islands… I am simply trying to exemplify the importance of this scone in my life.
In fact, baking scones is one of the things I do best, and this quality makes it into every biography I write.
So, it is with great joy that I present to you my cherished recipe for Trail Mix Scones (although, it does make me a little nervous, since I often bring these to impress people at parties). I originally came across the recipe in the Tribune several years ago when they did a special publication of favorite reader dishes from restaurants around Chicago. The “Take a Hike Scone” is a schmorgeshborg of ingredients thrown together by the owner of the Bleeding Heart Bakery. The result: magic. I loved it instantly because it’s a vegan baking recipe that actually works and even tastes good (I was vegan at the time, and baking is perhaps the biggest challenge as a vegan chef) .
Since that time I’ve modified the recipe to my own liking, with one of the biggest differences being that I make it as a drop scone. I mean, sure, you could be all fancy, roll out the dough, and cut it in triangles before baking, but honestly, skipping that step doesn’t affect the taste or texture one bit. Needless to say, these beauties are a staple in our household, and dried cranberries are ALWAYS on the shopping list.
Trail Mix Scones
- 1 C. (2 sticks) salted butter, softened to room temperature
- 2-1/2 C. all-purpose, unbleached flour
- 2/3 C. dark brown sugar
- 2 tsp. cinnamon
- 2 tsp. baking powder
- 1-1/2 C. old fashioned rolled oats
- 3/4 C. dried cranberries
- 1/4 C. raw pumpkin seeds
- 4 TB whole flaxseeds
- 1-1/4 C. soymilk, rice milk or organic non-fat milk
Preheat oven to 375-deg F. Using the dough hook, mix together flour, brown sugar, cinnamon, baking powder, soda, and oats in an electric stand mixer on low-medium speed (*Note: the whole recipe can be mixed by hand, but your wrist will be mighty sore by the end).
Cut the butter into approximately 1-TB chunks and add to mixer while it’s running, until pea-sized chunks are left. Add dried fruit, pumpkin seeds, and flaxseeds to mixture (*Note: I’ve tried tons of variations…. you can add nuts, coconut, sesame seeds, chocolate chips, raisins… the list goes on, but cranberries, pumpkin seeds and flaxseed is by far my favorite combination). Add milk and mix until incorporated (dough will by slightly wet).
Scoop out approximately 1/4-C. of mix onto greased cookie sheets with two spoons. Bake 25-28 minutes and transfer to cooling rack for as long as you can stand it. Makes 12-15 scones, best enjoyed with a glass of milk or a bitter cup of Joe.
Words of Wisdom:
- Don’t spend the money on fancy packaging and buy things like Craisins. Visit your local mercado or fruit market and find the bulk section. You can get the extras for this recipe for a third of the price this way.
- You can use cooking spray to grease your cookie sheet, or parchment paper, but I’m not too keen on waste and cooking spray doesn’t cut it for baking since I switched over from Pam to a DIY Misto sprayer. Best bet: invest in an expensive tub of non-hydrogenated vegetable shortening. It rocks for greasing baking sheets, and has lasted me a year so far.
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