Guys, it’s still snowing. They declared Seattle a state of emergency. And it’s supposed to rain tomorrow. Ohhhhh my. Thankfully, the roomies and I got out of the apartment and made a trek down the hill to the store for lunch and general socialization. It was MUCH needed.
Last night, I got my creative juices flowing and devised a recipe of my very own! Of course the concept is nothing new, but I made up my own recipe. Hooray!
May I introduce you to my Cranberry-Orange scone? With Greek yogurt. And chocolate. And Bisquick!
I mixed Bisquick, brown sugar, soy milk, dried cranberries, vanilla, Greek yogurt, margarine and orange zest to get this lovely dough.
It was a bit of a guessing game as to proportion of wet to dry ingredients, but you just mix and go and see what happens 🙂
After mixing, I separated the dough into four blobs and placed them on a VERY lightly greased cookie sheet. And yes, “blobs” is a technical term.
Pop them in the oven for a bit and….
Then, a little chocolate drizzle and we’re in business.
The Bisquick seems to make the scone lighter than regular flour, while the yogurt keeps it moist. The dried cranberries add a nice tart flavor which pairs SO well with the bright citrus. Light, soft, slightly sweet…the vanilla really shines through also!
Like how it kinda matches my plates? 😀
The Goods (Yield, 4)
1 cup Bisquick (I used the Heart Healthy variety)
1 tbsp brown sugar, packed
1/4 cup dried cranberries
2 tbsp soy milk (I used plain, but use what you have)
1 tsp vanilla
1 tbsp margarine, softened
1/4 cup plain Greek yogurt
1 tbsp orange zest + a small squeeze of juice
2 tbsp chocolate chips
1. Combine all ingredients and mix well
2. Divide dough into 4 equal sections; place on a lightly greased cookie sheet
3. Bake at 400* F for 12 minutes, or until lightly browned
4. Melt chocolate chips in the microwave. Spoon into a zip-lock bag; snip a TINY hole in one corner and pipe chocolate onto scones
I bet any dried fruit would work well with this. Dried blueberries with lemon zest? Dried mango with macadamia nuts? Or try fresh or frozen fruit. You just might have to adjust the baking time accordingly. Also, different types of chocolate would be fun to experiment with. I used semi-sweet because it’s what I had (and I was NOT going to risk my life driving in the snow to the store for white chocolate!). And it’s even simple to make vegan! Just use soy/coconut/almond yogurt and a vegetable based buttery spread. At least I think that’s how it works 😉 Let me know if you come up with any good combos! 🙂
And with that, I’m off! It’s probably time to figure out some dinner. And then, the roomies and I are watching “The Help”
The question of the day…will there be school tomorrow?
OH! Have you “liked” me on facebook yet?? Just look for the link on the side bar. Thank you, ever so much! 🙂