1½ cups whole-wheat pastry flour or spelt flour + additional for dusting
1½ tsp baking powder
3/4 tsp orange zest
3/8 tsp (1/4 + 1/8 tsp) baking soda (TRY: Bob’s Red Mill Baking Soda)
1/4 tsp sea salt
6 tbsp cold organic unsalted butter (TIP: Keep in fridge until ready to use)
1/2 cup unsweetened raisins or currants
1/4 cup chopped unsalted pecans
1/4 cup raw cacao nibs (or use 1/4 cup dark chocolate chunks and reduce maple syrup to 2 tbsp)
2 tbsp hemp hearts
1/2 cup cold buttermilk + additional as needed
2½ tbsp pure maple syrup (preferably Grade A)
1/2 tsp pure vanilla extract
Preheat oven to 450°F. Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together flour, baking powder, orange zest, baking soda and salt. Cut butter into pieces and use a pastry cutter or your fingertips to work butter into flour mixture, making a coarse meal with a few larger chunks.
Add raisins, pecans, cacao nibs and hemp hearts to bowl and stir to combine.
In a separate mixing bowl, whisk together buttermilk, maple syrup and vanilla. Slowly add buttermilk mixture to flour-butter mixture, stirring to combine, just until mixture begins to form clumps. (Note: If any dry flour remains, add more buttermilk as necessary, 1 tbsp at a time, until flour is incorporated.)
Transfer mixture to baking sheet. Lightly dust your hands with flour and gather mixture into a ball, squeezing to form a dough (it may still crumble slightly).
Flatten dough to 1-inch thickness and fold in half. Flatten and fold once more. Gently shape into a 1-inch-thick, 6-inch-diameter round. Cut into 6 wedges, then arrange them 1/2 inch apart. (Alternatively, shape into a rectangle and cut into squares.)
Brush tops with buttermilk. Bake scones until puffed, golden brown on top, and hollow-sounding when tapped on bottoms, 15 to 18 minutes. Let cool slightly on a wire rack.
We’ve packed six health-boosting superfoods – oats, coconut, chia, cinnamon, maca and dark chocolate – into these chewy, delicious cookies for the ultimate on-the-run breakfast or snack that will truly satisfy your taste buds.
Zucchini is packed with moisture, so be sure to squeeze the flesh dry to remove the excess water. It takes only a minute and will ensure you get perfectly crispy fritters. Don’t worry about peeling the zucchini before you grate it – the peel is loaded with fiber and antioxidants and adds a nice texture to the fritters. Serve with a dollop of tangy sour cream with chives for an ultra-satisfying weeknight meal.