The other day I had an incredible urge to bake. Sometimes, if I have not cooked or baked in a week or so (and heating up frozen fish fillets or baking potatoes are not things I would consider to be “cooking”), I just have this urge to make something. Part of it stems from baking being a form of entertainment–I enjoy putzing around the kitchen. Also, I like creating something useful–everyone uses food.
A few months ago I received a pile of cooking magazines from a family friend. By a “pile” I mean 2 large cardboard boxes of hundreds of issues of stuff like Bon Appétit and Cooking Light. After meticulously going through eat magazine, I removed all of the recipes that I wanted to someday try. With these I assembled my own custom cookbook.
This recipe was from an old issue of cooking light, which is why it is a reduced calorie coffee cake. The recipe says it is about 250 calories for a serving (and it yields 16 servings). My cake came out even lighter than the original though, as I opted to use unsweetened almond milk in place of buttermilk–simply because I didn’t have buttermilk or any lemon juice to make faux buttermilk with. Also I really like almond milk!
Scones are probably the one thing (other than cookies) that I have made the most. I could probably do it in my sleep! Because I am so comfortable making them, I frequently change-up the recipe/how I make them. Scones are great, in that they are so flexible. You ca make sweet or savory scones. You can put chocolate or cheese in them, butter or lard, you can make them cakey or bready. And they go great with coffee!
Because I will probably make more scones and post them to this blog in the future, I am going to use this colon to designate the kind of scone this is.