Pistachios and Dates
Snacked on a little date and a little pistachio. Toasted a little fennel to smell and remember days of black licorice.
Mixed up a creative combo of cottage cheese and buttermilk.
Snapped fingers and pulled these out of the oven.
Want to try one? I deliver.
Mixed up a creative combo of cottage cheese and buttermilk.
Snapped fingers and pulled these out of the oven.
Want to try one? I deliver.
Date, Fennel, and Pistachio Scones
borrowed, kindly, from Food Blogga
1 3/4 cups all-purpose flour
2 Tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
6 Tbsp Smart Balance, chilled (butter substitute)
1/4 cup non-fat cottage cheese
1/4 cup low-fat buttermilk
1 tsp orange zest
1/2 tsp pure vanilla extract
1 cup fresh Medjool dates, coarsely chopped (about 10-12)
1 Tbsp fennel seeds, toasted
1/4 cup pistachios
Preheat oven to 425 degrees. Toast the fennel seeds briefly {1-2 minutes} over medium heat until nice and smelly. mmmmm
In a small bowl, whisk cottage cheese, buttermilk, and vanilla; set aside.
In a medium bowl, mix dry ingredients: flour, sugar, baking powder, baking soda, and salt. Add chilled butter (in small pieces), and mix with a fork, until butter pieces are well-floured and pea-size. Mix in orange zest, chopped dates, fennel seeds, and pistachios. Add the buttermilk mixture to the flour mixture and, using a fork, mix until just combined. Do not over mix.
Using a floured surface {I like to use floured parchment paper}, shape the dough into a disk, about 1/2-inch thick. With a wet knife (to make slicing easier) cut the dough into 8 triangular shaped scones. Place scones on a parchment paper-lined baking sheet leaving about 2 inches between them.
Bake scones 15 minutes, or until puffed and golden. Once baked, transfer to a rack to cool.