A while back I bought sour cream and since it was on special I bought 5 pots. Then I only used one.
Since the sour cream was about to reach its expiry date (can sour cream really expire? Does it just get more sour?) I asked around for recipes to use up the last 4 pots.
I used one pot to make a creamy nutmeg pasta sauce the other night and then last night I used another pot to make these quick and really delicious scones.
Breakfast, Side Dish, Snack
(about 3 teaspoons)
Mix together all the dry ingredients.
Add the sour cream and start mixing it in.
The mixture will start to look like bread crumbs.
Add water, a tablespoon at a time, until the dough starts to come together.
Use your hands to kneed the dough into a ball. The dough will be quite sticky.
Coating your hands in flour, take small handfuls of the dough and form balls.
Place on a baking tray and flatten slightly.
Bake at 200C for about 15 minutes.
Allow to cool slightly before breaking them open and slathering butter, jam and cream over them.
Over the last few months, Paul’s blood sugar has started acting up. He’s now on a new medication and I’ve renewed my efforts to cook and bake healthier, more diabetic friendly options.
On Saturday we decided to watch a movie with the kids and I wanted to make a snack of some sort that we could all enjoy.
I cant really remember what made me think of scones but I bought some organic whole wheat flour and decided to do a google search.
The results were divine. The kids went back for 3rds and 4ths and Paul said the scones were excellent.
Sugar free whole wheat scones
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 3 tablespoons 'spoon for spoon' sugar substitute
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon baking soda (I totally forgot to add this and it came out just fine)
- 1/4 teaspoon salt
- 1/3 cup butter
- 2 eggs, slightly beaten
- 1/3 cup buttermilk (I didn't have buttermilk so I used a mixture of 1 cup milk with 1 tablespoon vinegar and then used the required amount)
- 3/4 cup dried cranberries
- Buttermilk for brushing
- Rolled oats to sprinkle on top of the dough
- Preheat oven to 180C.
- In a large bowl, stir together all-purpose flour, whole wheat flour, sugar substitute, baking powder, cinnamon, baking soda, and salt.
- Using a pastry blender (or your fingers), cut in butter until mixture resembles coarse crumbs.
- Make a well in the center of the flour mixture.
- In a small bowl, beat egg slightly; stir in the 1/3 cup buttermilk and cranberries.
- Add buttermilk mixture all at once to flour mixture.
- Stir just until moistened (some of the dough may look dry).
- Turn out onto a floured surface.
- Knead dough for 10 to 12 strokes or until nearly smooth.
- Pat dough to an 8-inch circle about 3/4 inch thick.
- Brush top with additional buttermilk; sprinkle with oats, pressing gently into dough.
- Cut into 12 wedges. (I used circle and heart shaped cookie cutters, I then took the left over dough and smooched it into 'rounds')
- Place dough wedges 1 inch apart on an ungreased or parchment-lined baking sheet.
- Bake for 13 to 15 minutes or until edges are light browned.
- Serve warm.
Adapted from Diabetic Living
A Bit of This A Bit of That https://gnatj.com/
Yesterday I met up with some twitter ladies at the Irene Dairy Farm.
What a lovely place. The kids had a blast!
I didnt take any photos because we were all having so much fun I didnt even think about taking my phone out…
What I did do is buy some of their famous fresh cream.
OMG! How delish… Think and yummy, I just had to make some fresh scones this morning to go with it.
I found the scone recipe over here, I love this site, they deliver exactly what they promise: A South African guide to simple, tasty recipes!
- 2 x cups sifted flour
- ½ x teaspoon salt
- 4 x teaspoons baking powder
- 2 x tablespoons marge
- ¾ x cup milk
- Mix dry ingredients.
- Add wet ingredients.
- Mix together until they form a loose dough.
- Turn out onto a lightly floured surface and kneed for a few minutes.
- Flatten the dough out and cut rounds using a glass.
- Bake at 240ºC for about 7 minutes – I didnt read that properly and baked for about 10 minutes at 180°C.
Enjoy with fresh cream and a dollop of strawberry jam 🙂