As hard as this may be to believe, there was a point in my life when my sweet tooth was virtually non-existent. Sure, I’d enjoy the occassional tiramisu at an Italian restaurant, or ice cream on a hot summer day. But generally, I didn’t enjoy sweets. I was one of those savory-over-sweet at brunch people; I’d prefer to eat more for dinner and not save room for dessert. It wouldn’t be a stretch to say that I probably went months at a time without eating anything sweet.
Then a funny thing happened. I was diagnosed with food allergies. Suddenly, every time I saw a chocolate chip cookie, I wanted it. Every ice cream cone taunted me, each piece of cake at a wedding. Let me tell you something: nothing kicks a sweet tooth in gear like thinking you’ll never be able to eat anything sweet again. I was desperate to re-create everything I couldn’t eat, and developed my newfound sweet tooth in the process.
Despite liking things a bit sweeter these days, I’ll always have a soft spot in my heart for the not-too-sweet, biscuit-like scone — the perfect end to a meal for sweet tooths and non-sweet-tooths alike. I love just about any kind of scone, but drop scones are an easy, almost foolproof, quick baked good. These scones are also quite healthy. They’re made with whole grains, and sweetened with just stevia. I’m loving NuNaturals liquid vanilla stevia for baking. When I wanted to start baking more with stevia, I bought a bunch of different varieties and have been trying them all to see what I like (since I haven’t always been the biggest liquid stevia fan). I think this brand is definitely a good bet if you’re looking for nice flavor and less bitterness than you might expect from a liquid stevia. It may seem a bit on the pricey side (and it is, compared to many refined sugars), but remember that since it’s vanilla flavored, you won’t have to worry about paying for pricey vanilla extract. And since a little goes a long way (only 1/2 teaspoon for these scones), it will last you for several recipes.
I decided to make these today to celebrate the start of strawberry season, and to celebrate my last day of law school. Ever. Which means, today was my last day of school. Ever (I’m not counting Bar review classes here, of course…because that would just be no fun). So here’s to the beginning of a season, and the end of an era.
Strawberry Drop Scones:
Yield: 8-10 scones
1 cup sorghum flour
1/2 cup potato starch
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon lemon zest
1/3 cup Spectrum organic shortening
1/2 cup plus 2-3 tablespoons light coconut milk, shaken, plus more for brushing
2 tablespoons agave nectar
1 dropper NuNaturals liquid vanilla stevia (plus more to taste)
1. Preheat oven to 350.
2. In a large mixing bowl, whisk flour, potato starch, xanthan gum, salt, baking powder and baking soda. Add shortening and crumble into dry ingredients with hand. Add coconut milk, stevia and lemon zest and stir with a spoon until everything comes together. If batter is dry, add additional tablespoons of coconut milk one by one until it comes together. Fold in strawberries.
3. Drop scones by 1/4 cup measurements onto a baking sheet lined with parchment paper. Lightly brush tops with coconut milk. Bake in preheated oven for 25-30 minutes, or until golden.