I want you to know upfront that Lisa Grey’s Scone book is not a slow cooker book, though I have plans on trying to cook one of Lisa’s tasty scones recipes in the slow cooker sooner or later. I’ve linked to several of Pink Kitchen’s slow cooker recipes on my Facebook page when she posts a vegan one. But once I found out her Pink Kitchen Scone book was vegan, soy-free,
and gluten-free I couldn’t help but share it here.
Gluten-free readers – I obviously didn’t check enough sources and got bad info. I’m so sorry for incorrectly stating that barley flour was gluten-free earlier! (Though I think you could sub gluten-free baking mix in any of her scone recipes.)
There are 21 original scone recipes both sweet and savory. She uses a unique combination of barley flour, refined coconut oil, and a specific brand of stevia called Nu Stevia. I wasn’t using any of these ingredients before Lisa sent me a copy of Pink Kitchen’s Scones to review. I have to admit I was skeptical at first, but I was won over by my very first batch.
These scones have a tender crumb, unlike the scones at many coffee shops. The NuStevia sweetens them perfectly – without the usual bitterness that can come by cooking with stevia.
I became a convert of NuStevia pretty quick and you can even send them a self-addressed stamped envelope and they will send you a free sample to try. At my local Whole Foods store they have sample packets that you can try as well.
I tried the apple pie scones and they were easy to make and delicious. Yesterday I made the gingerbread scones and they were awesome. They are the perfect healthy treat to make for the holiday season. Lisa has kindly agreed to share her recipe here, so go ahead and get the ingredients and make a batch yourself!
I’m also giving away a copy of her book this Friday and all you need to do is one or more of the following list. But make sure you leave a separate comment for each one you do – it’s the only way you will get your extra entries.
- Leave a comment letting me know what sweetener you usually cook with.
- Like Pink Kitchen’s Facebook Page
- Follow Pink Kitchen on Twitter
- Tweet this message: Win a copy of the Scone Book by @PinkKitchen – just comment on this post http://wp.me/pLJaT-Ej by @geekypoet
Gingerbread Scones From Pink Kitchen’s Scone Book
soy-free, (Can be made gluten-free if your substitute gluten-free baking mix for the barley flour – as stated in intro text)
Serves 6 to 8
- 2 cups barley flour
- 2 teaspoons baking powder
- 2 packets NuStevia
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1/4 cup refined coconut oil
- 1/2 cup blackstrap molasses
- 1 cup unsweetened chocolate almond milk
(or plain with 1 teaspoon cocoa – this is my substitution not Lisa’s)
- ground pink peppercorns for topping, optional
Mix all dry ingredients in a large bowl. Mix in oil until dough becomes crumbly (begins to form large pieces). Stir in the molasses and all of the milk. If the dough is too dry, add only enough milk until the consistency is thick and sticky. Gently stir dough, only until ingredients are blended.
Place dough into a glass pie plate and shape into a large circle. Pat the top so it is somewhat flat. Lightly sprinkle pink pepper over top (optional). Bake at 350 degrees F for approximately 45 – 60 minutes. Scones should be very firm to the touch. Let scones cool before cutting.