Pistachio Chewy Bite Scones
Yields 8-10 large scones
1 ½ cups organic all-purpose unbleached flour
1 cup organic whole wheat pastry flour
¼ cup organic evaporated cane sugar
¼ teaspoon sea salt
¼ teaspoon ground cinnamon
2 teaspoons non-aluminum baking powder
1/3 cup vegan butter
2 tablespoons maple syrup, plus 2 tablespoons for brushing
¾ cup un-sweetened almond milk
1 tablespoon lemon juice
1 bag (6 pieces) Setton Farms Pistachio Chewy Bites (each bar cut into 12 pieces)
Pre-heat oven to 425°.
In a large bowl add flours, sugar, sea salt, cinnamon and baking powder. Whisk with a pastry cutter to incorporate ingredients.
Cut buttery spread into mixture using a your pastry whisk, until mixture appears crumbly.
Add maple syrup, almond milk and lemon juice. Mix until just incorporated, do not over mix. Fold in chopped Pistachio Chewy Bites.
Gather dough into a ball and place on a lightly floured surface. Roll dough into ¾ -inch thick square. Cut into 8 or 10 triangles. Brush each scone with maple syrup.
Place scones on a baking sheet bake for about 22 minutes, or until golden brown. Bake scones on a pizza stone for a crisper texture.
Source: Spork Foods