So it was Sunday night, edging close to my rather sad bedtime (8 pm... the exact time my natural night owl body clock is limbering up to Jazzercise). I had some reduced fat buttermilk on the verge of expiring, and if you know me well you know I hate to throw out food.
I think it’s pretty obvious that I had to make scones.
I couldn’t find my base recipe, but I did find the savory Stilton and walnut variation I did for one of the tastings in Vegas, so I scaled it down based on how much butter and buttermilk I had and mixed it up quick enough, using cranberries and almonds, two things I had on hand. I also didn’t have my round cutters with me, and I just don’t like triangular scones, dammit, so I cut squares.
It was only after my sqones were in the oven that I thought "Mmm, cranberry and almond, with just a little sweetness... uh... wait a minute..." I had used the savory scone recipe. The one where I’d removed all the sugar. Derrrrrr... So here are some sugar-free sqones.
Yeah, they’re more biscuit than scone-like, but since scones don’t have that much sugar in them to begin with, I didn’t miss it. Especially not with a bit of sweet cream on the side (actually, the cream is for photo purposes only. After I baked them, I decided to take a photo using a sushi plate I bought on clearance at TJ Maxx recently, as I was obsessed with the color and pattern. I get that way about housewares.).
3 comments:
If you were to somehow work quorn into this, you could call it the "squorne"...
That's funny, because at first I thought the 'q' spelling was *because* you'd used quorn in it!
howl... as it so happens, tommy's very thought crossed my mind! i'm thinking a cranberry, goat cheese and quorn squorne somewhere in the near future.
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