I love baking, as you have probably gathered by now. As you may not be aware, I also love using essential oils for all kinds of things. I have always heard about cooking and baking with essential oils, because they are full of flavor and are a natural alternative to imitation flavorings, but had never done it myself. So I am trying a few new recipes that use essential oils to see how it works and sharing the results here. The additions of oils are for taste only and not for any therapeutic benefit. These are all my own recipes that I’ve come up with myself just messing about in the kitchen. Which is usually when the most fun things are spawned, either because they are delish, or because they turned out so horribly bad (hahaha). Thankfully these are delicious.
One VERY important thing to remember when using essential oils in food is to be absolutely certain that they are sourced from a place you trust. I only use oils that are considered safe to consume and are from a producer I trust. I cannot stress enough the importance of this, because not all oils are pure and may contain carriers and fillers you should not consume, so read labels carefully. That said all the oils I use in my recipes are from doTERRA, a producer I trust. However, these posts are not sponsored by doTERRA. Anyway, all the disclaimers aside let’s get to the fun, these yummy scones!
For Scones
2 2/3 cups flour
1 cup sugar
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/2 cup cream cheese
1/2 cup butter
1 egg
1 Tbsp vanilla extract
Juice and zest of 1 lemon
2 drops cardamom essential oil
1/2 cup fresh blueberries
Milk as needed
For Drizzle
4 drops lemon essential oil
1 drop cardamom essential oil
1/2 tsp vanilla extract
1 cup powdered sugar
2 tsp milk
Instructions
Preheat oven to 425 and grease one large baking sheet. Place cold butter and cream cheese in a mixing bowl, add all dry ingredients and cut together with pastry cutter (or large fork) until mixture resembles coarse sand. Next add all wet ingredients except milk. Mix until a dough just comes together add small amounts milk as needed if mixture is too dry. Once a dough forms, roll into a ball and turn out onto a floured surface and flatten until about an inch thick. Cut into 8ths or 10ths depending on how big you want your scones to be. Place on baking sheet and put them in the oven for about 2 mins at 425 then reduce heat to 375 and bake for an additional 13-15 minutes, or until puffed and slightly golden at the edges. Let cool throughly on baking sheet. While that happens, mix up your drizzle. Place all ingredients in a small mixing bowl and whisk with a fork. Add more milk or powdered sugar if necessary to get a nice drizzling consistency. Once scones are cool, drizzle until you can’t drizzle anymore (because you’re out of icing). You can enjoy these right away or wait (who does that) for the icing to harden which takes like 20-30 minutes. After that there is nothing left to do but eat!
Sarah's Library 