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1 4 tsp baking soda 1 4 tsp salt 1 tsp lemon extract or fresh lemon zest 1 tsp vanilla 1 4 c canola oil 1 4 c brown rice syrup 3 4 c hemp milk 1 c dried cherries directions 1 preheat oven to 400 f in a large mixing bowl whisk together the flour cornmeal flax baking powder baking soda and salt set aside 2 in another bowl or large measuring cup mix together the lemon extract or zest vanilla extract canola oil brown rice syrup and hemp milk add to the dry ingredients and stir until just combined you don t want to over work it 3 fold in the dried cherries and drop heaping tablespoon sized drops onto a lined baking sheet they won t spread very much so don t be afraid to get them too close maybe an inch or two between each one bake scones for 8 10 minutes until golden brown on top 4 let cool and enjoy serve warm or reheat if eating later and remember if you need gluten free use an appropriate flour like buckwheat oat flour reduces the gluten levels but not to the point of zero so plan accordingly happy baking share this print opens in new window print email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x share on pinterest opens in new window pinterest share on reddit opens in new window reddit share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr like loading read full post double blueberry drop scones posted in baked breakfast goodies tagged blueberries gluten free adaptable quick easy quick bread vegan on september 3 2008 4 comments another exciting culinary adventure during my short trip to houston was to make blueberry scones from blueberries acquired at the farmer s market yeah it surprised me too that they still had some and that they still tasted good of course houston is pretty much a year round summer spot so who knows anyway instead of making scones like i normally do cutting them into cute little triangles i decided to take a route inspired by jennifer over at small space sweets she made my french puff muffins and turned them into drop scones and ever since i ve been wanting to do drop scones i followed our blueberry scone recipe but i also decided to add in a tablespoon of blueberry crack jam jo and i call it crack jam because this jam is by far the best blueberry jam either of us have ever tasted ever it is so addictive like crack it provides a multi blueberry experience thus double blueberry 1 batch blueberry scones 1 tbsp blueberry jam directions 1 when making the batter add in 1 tbsp of blueberry jam drop large spoonfuls of batter onto a lined baking sheet or stoneware preheat oven to 350 f and bake for 15 18 minutes or until done 2 let cool on baking sheet serve warm happy baking share this print opens in new window print email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x share on pinterest opens in new window pinterest share on reddit opens in new window reddit share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr like loading read full post i found my thrill on blueberry hill scones posted in baked breakfast goodies tagged blueberries gluten free adaptable quick easy quick bread vegan on august 18 2008 5 comments now if you don t know that song look it up stat fats domino playing in the background a cup of morning tea and a warm blueberry scone it doesn t get much better if he wasn t singing about some lovely lady he might have surely been singing about these scones at the farmers market this weekend i procured the second best blueberries ever second only to a batch i bought from an omish stand at the fm a few years back they were that good i remember them years later mmmm but i digress i almost didn t want to do anything with these blueberries but eat them by the handfuls i was strong and persevered i made these lovely blueberry scones so moist and delicious hope you enjoy ingredients 2 c oat flour 1 c pastry flour or just use all oat flour 1 2 c brown sugar 2 tbsp baking powder 2 tbsp almond meal optional 2 tbsp flaxseed optional 1 4 tsp salt 1 c fresh blueberries rinsed 1 4 c canola oil 3 4 to 1 25 c oat or hemp milk chilled 1 tbsp lemon extract turbinado for sprinkling directions 1 mix dry ingredients including berries in a large bowl 2 add wet ingredients stir until just combined resist the urge to overmix 3 dump out dough onto floured work surface and cut into triangles sprinkle tops with a bit of turbinado sugar 4 let dough rest while oven preheats to 400 f bake 12 15 min let cool for about 5 minutes before serving note with the addition of flaxseed you get a dose of omegas so it s not essential to the recipe but gives it an extra health boost the addition of almond meal gives a nice buttery appeal about them again optional if you don t have any on hand not essential but adds an extra dimension to the scone for gluten free use buckwheat or other gluten free flour and for more info on the nutritional benefits of blueberries check this out happy baking share this print opens in new window print email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x share on pinterest opens in new window pinterest share on reddit opens in new window reddit share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr like loading read full post blueberry bran mini loaves posted in baked breakfast goodies tagged blueberries breakfast quick easy quick bread vegan on july 11 2008 2 comments for my birthday my mother sent me some bakeware and accessories from the pampered chef stoneware collection i love getting things for the kitchen as presents a few christmas back jo got me an outstanding set of cookware and big brother got me a set of wusthof classic knives it couldn t have been a better xmas if i had won a bizillion dollars for which i would spend a great deal on kitchen stuff but i digress one of the gifts for this birthday was a mini loaf stoneware pan which i have been wanting for some time now last night i wanted to make bran muffins and then remembered that today the 11th is national blueberry muffin day so i grabbed a bag of blueberries and decided to make blueberry bran muffins when i went to fill my muffin pan with liners i was about 6 liners short i didn t want to go to the store just for muffin liners and that s when i remembered my gift ah ha ha blueberry bran mini loaves i was so excited at this notion plus i have been on a mission to recreate the vegan bran muffins jo and i would eat in albuquerque from the hippie coop and i think i ve done it or at the very least come up with an acceptable substitute that is pretty close to the real thing this recipe is a combined adaptation from several i found on other websites some not vegan which i veganized and reduced the gluten levels but not to 0 for you celiacs by using oat instead of wheat makes 12 muffins or 4 mini loaves ingredients 3 c oat bran 1 25 c oat flour 1 tsp cinnamon 2 tsp 12g baking soda 1 tsp 6g baking powder 1 2 tsp 4g salt 2 tbsp flaxseed 1 2 c warm water 2 3 c 5oz by weight 156g almond milk or other alternative of choice 2 3 c 5 5 oz 156g soy yogurt 1 3 c 2 25 oz 65g canola oil 1 3 c 3 75 oz 108g molasses or cane syrup 1 3 c 3 75 oz 108g agave nectar 1 tsp 6g vanilla extract 1 2 c mini blueberries typically found frozen thaw before using but feel free to use fresh normal size blueberries too this is just what i had on hand directions 1 place oven rack in middle of oven and heat oven to 375 degrees grease a standard size muffin pan or mini loaf pan i use canola oil or line the muffin tin with paper liners which makes cleaning up a breeze 2 combine oat bran oat flour baking soda baking powder cinnamon and salt in a large bowl and set aside combine warm water and flaxseed set aside combine milk yogurt canola oil molasses and nectar in a small bowl and mix well note you can use all nectar or all molasses instead if desired pour wet ingredients into dry ingredients including the flaxseed mixture and mix with a rubber spatula or wooden spoon just until combined 3 generously fill muffin cups mini loaf pan with batter bake about 20 minutes turn heat down to 325 cover with foil and continue to cook an additional 8 10 min until a toothpick inserted in the center comes out clean cool muffins in pan for 10 to 15 minutes then carefully remove from pan and serve warm or let cool on a wire rack enjoy them plain drizzled with a little nectar or spread with peanut butter and a slather of your favorite jam store muffins in an airtight container for up to 3 days or freeze variations i think next time i m going to add about a 1 2 1 c of shredded carrot mmm other variations could include the addition of vegan chocolate chips any other shredded veg like zucchini any other type of fruit like raspberries or blackberries addition of various other spices and drizzling with a glaze or even jo s cashew raspberry icing to sweeten these up a bit the possibilities are endless note using oat bran and oat flour reduces the amount of gluten relative as if you used wheat bran and wheat flour which is always an option if you so choose you could do a 50 50 ratio of wheat and oat bran and a 50 50 ratio of wheat and oat flour i don t however have any idea how this could be made 100 gluten free alas happy baking share this print opens in new window print email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x share on pinterest opens in new window pinterest share on reddit opens in new window reddit share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr like loading read full post life s a bowl of cherry scones posted in baked breakfast goodies tagged breakfast gluten free adaptable quick easy quick bread vegan on june 16 2008 4 comments and when that bowl comes fresh from the farmer s market even better when i got out of yoga on saturday and perused through the farmer s market that is across the street from the studio i rounded up all the usual suspects green beans peaches zucchini tomatoes watermelon but wait i spy some red grapes and what s that sitting next to them could it be cherries yes oh beautiful cherries the man let me have a taste of the cherries and that was it i couldn t leave here without some cherries so after a few nibbles what to make with them silly woman scones of course i made these with oat flour to get that gluten free goodness but any flour will do this recipe makes about 10 12 scones depending on how you size them ingredients 3 c oat flour for 100 gluten free use buckwheat flour 1 2 c turbinado sugar 2 tbsp baking powder 2 tbsp almond meal 1 4 tsp salt 1 2 c almonds 1 2 3 4 c cherries 1 4 c canola oil 3 4 to 1 25 c oat milk or any other milk alternative cap of almond extract directions 1 pit the cherries either with a pitter or by hand like i did cut in half remove pit cut halves in half so you re left with 4 bits per cherry unless you like a nice hunk of cherry per bite 2 sift dry ingredients into a bowl add almonds and pitted cherries stir to mix 3 add wet ingredients stir to combine but don t go nuts with the mixing overmixing overkneading will result in tough less than flaky fluffy scones 4 dump onto lightly floured work surface knead only twice cut into triangles 5 let dough rest while oven preheats to 400 bake 12 18 min the thicker you make them the longer they need to bake unless you like that slightly underdone appeal note in this last picture it s only half the batch shown variation i like to sprinkle my scones with turbinado sugar before baking it provides a nice crunchiness that appeals to me also this recipe will work for any fruit such as cranberries fresh or dried experiment with various combo s of fruits and nuts happy baking 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