AMARETTO CHERRY CHOCOLATE HAZELNUT SCONES
I love scones much more than muffins and donuts. This recipe was described as "addictive and decadent" so beware if you must. I labeled this recipe as “transitional” due to the large amount of maple syrup though I reduced it and the scones were still plenty sweet.
The recipe is from the book "Be a Plant-Based Woman Warrior" by Jane Esselstyn and Ann Crile Esselstyn (Jane is Dr. Caldwell Esselstyn's daugher and Ann is his wife.) For folks living in Lexington, KY the public library has the book. The recipe is also available online at "Copy Me That" but sadly the site didn't give credit where it is due so I am not putting the link here.
Read here to understand the difference between almond flour and almond meal.
Most of us want to live longer only if we can live well. Diet, exercise, and other lifestyle factors make a difference. Check out this video of Ann Esselstyn, who is nearly 90 years old, exercising. I'm embarrassed to admit her biceps are bigger than mine.
What I did differently and clarifications:
-Used kitchen scale
-My oat flour weighed 150 grams
-Used blanched almond flour, weighed 135 grams
-Reduced maple syrup to 1/3 cup
-Added 2 TBSP homemade plant milk
-Used 1 TBSP almond extract (option was 1-2 TBSP)
-My vegan chocolate chips weighed 60 grams
-I coarsely chopped the dried cherries, used 60 grams
-My dough pressed out to measure 3/4 inch thickness and was 8 inches across
-Wet the knife a bit when cutting the dough and then separated the wedges slightly so would not touch when baking
-Baked 15 minutes
