June 20, 2011

A cup of black tea and a sweet treat


I love raspberries! I can't wait to pick my own from my raspberry bushes or even head over to the "u pick" berry farm on the way back from camping. But since I haven't gone camping yet this season and my berry plants haven't produced fruit (I'll be luck if they do!)...I'll have to settle on the grocery store. Luckily, these ruby gems are in season and have been on sale for the past week! A dollar for 170g, isn't too bad! Plus, with the 50¢ coupons from Driscoll's...it's a steal! Other than smoothies, I decided to bake some into scones. mMmm, I just love myself a cup of black tea and scones.

The plan was to make white chocolate raspberry scones, but I don't have white chocolate. :( Semi sweet chips did just fine though! These were delicious and not all that bad for you...hehehe.
Chocolate Raspberry Oatmeal Scones (vegan)
Makes about 5 smaller sized scones

3/4c.  AP Flour
1/2c. + 2tbsp.  Old fashioned oatmeal
2 tbsp.  White sugar
11/2tsp.  Baking powder
Pinch of salt
3tbsp.  Vegetable oil
1tsp.  Corn starch (optional, mixed into..)
6 tbsp.  Milk (soy, almond, rice)
1 tsp.  Vanilla extract
1/4c.  Raspberries
1/4c.  Chocolate chips

Preheat your oven to 375°F.
Combine your dry ingredients, save for the chocolate and berries. Add in your oil, tablespoon at a time and mix lightly into the dry mixture. Pour in the milk, vanilla and add ins and mix with a fork until it's all moist. Don't over mix, lumps and bumps are okay! Spoon onto a parchment lined baking sheet and bake until golden. :)

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Hi, I'm Janetta from Toronto. I cook, bake and often veganize recipes. I photograph nearly everything and those photos will most likely end up being posted here. I've got a little black cat named Tank, who's really cute and a little bit nosy. You'll see a lot of photos of her too!

Contact me at: jubesandtank@gmail.com

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