I’m about to go overseas for a month and I’m really going to miss my kitchen (well, cooking) – is that odd?
Feeling the need to bake one more time before I go – I have all of the ingredients on hand to make Teresa Cutter’s oatmeal and honey scones. I’ve made a few adjustments to her recipe; replacing the honey with agave, olive oil with coconut oil and fresh dates with dried cranberries and figs.
They’re in the oven as I write this and the smell of the orange zest and sweet dried fruits is wafting through the house… Yum!
These scones are dairy, sugar and wheat free – so don’t expect the traditional white fluffy ones ready to be loaded up with jam and cream – they’re dark, dense and full of fiber and flavor.
Great for a quick breakfast or a mid-morning snack – they’re quite sweet and moist (due to the banana), so I’m having them with butter, but ricotta and honey would also be lovely.