Today we’re cooking wonderful chocolate scones with pistachios and cranberries!
A little bit sweet, crunchy on the outside and soft in the middle.
They do not contain any oil, have a light sourness and incredible aroma of nuts.
Easily cooked and stored perfectly.
These scones complement a boring breakfast perfectly and will suit children as snacks during school hours.
Ready? Set? Let’s go cooking!
We will need: (10-12 pieces)
1/2 cup of whole wheat flour
1/2 of all-purpose flour
3 tbsp. of brown sugar
1/2 tbsp. of baking soda (I use baking powder)
2 tbsp. of sugar-free cocoa powder
1/2 tbsp. of flaxseed meal
1-2 cups of almond milk (any other) + 1 teaspoon of vinegar
3 tbsp. of pistachios
5 tbsp. of dried cranberries
Preheat the oven to 165C / 325F.
Mix the two kinds of flour, baking soda, cocoa powder, and sugar.
Add the vinegar in the milk and let it curdle. Add seeds to the milk. Combine with flour.
Grind pistachios a little in a blender.
Add them to the dough.
You should get a thick and a little bit sticky dough.
Form the scones.
Bake on a baking paper. The time depends on the size of your scones, but not longer than 20 minutes.
They must rise a lot.
Done! Bon appetit!