Brisk air greeted us this morning, but hot beverages and the warmth of friendship awaited us in the basement of Bethel Church. Zoe Back and her mom shared their tradition of scone making (and delicious samples! for recipe see below), and Dr. Jodi Sampson spoke on nutrition and toxicity.
"High cholesterol is not a disease, it's a sign that something else is going on."
Dr. Jodi presented studies on sugar addition, types of fats, obesity trends, and information about toxins, vitamin D, probiotics, and much more.
Resources:
http://www.foodmatters.com
http://www.gerson.org
http://www.nutritional-solutions.net
http://www.marianutrition.com
http://www.mercola.com
Traditional Scone Recipe
Ingredients:
2 cups flour
3 TBsp white sugar
1 TBsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1 stick cold butter
1 egg, plus 1 egg for wash
1/3 cup whole milk or heavy cream
2/3 cup dried fruit
1/2 cup nuts (optional)
Directions:
Preheat oven to 400 degrees. Pulse dry ingredients in a food processor. Cut butter into tablespoons, add to dry mixture, and pulse until it looks like coarse meal. Add 1 egg and milk to the mix, pulse until it begins to form a ball and remove from food processor. Pat out dough on a lightly floured surface and gently knead in dried fruit and nuts. Pat the dough out to about 3/4 inch thick and cut out scones using a round cutter. Place scones on greased cookie sheet or a cookie sheet lined with parchment paper. Whisk remaining egg with two teaspoons of water; brush the egg wash on the tops of the scones using a pastry brush. Bake in the oven for 15-20 minutes, until golden.
Fruit/nut combination suggestions:
Cherry and almond
Cranberry or date and walnut
Mango and pecan
Coconut and macadamia
Frozen raspberry and white chocolate chip
Be adventurous!
Pumpkin Scone Recipe
Ingredients:
2 cups flour
1/3 cup packed brown sugar
1 TBsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ginger
1 stick cold butter
1 egg, plus 1 egg for wash
1/3 cup buttermilk
1/3 cup canned pumpkin
Directions:
Preheat oven to 400 degrees. Pulse dry ingredients in a food processor. Cut butter into tablespoons, add to dry mixture, and pulse until it looks like coarse meal. Add 1 egg, milk and pumpkin to the mix, pulse until it begins to form a ball and remove from food processor. Pat out dough on a lightly floured surface to about 3/4 inch thick and cut out scones using a round cutter. Place scones on greased cookie sheet or a cookie sheet lined with parchment paper. Whisk remaining egg with two teaspoons of water; brush the egg wash on the tops of the scones using a pastry brush. Bake in the oven for about 15 minutes, until golden.
EventsOct2011
