09/11/2026
It’s experiment day! The beginning of Raisin & Cherry, Vanilla Protein Scones. I pulled some frozen cherries out of the freezer and defrosted and drained them. Once they were drained I reserved the cherry juice and dried the cherries with paper towels. Too much moisture in the fruits will ruin the scones, I learned that with the candied cherries last Christmas. I will add two scoops of protein powderto the cherry juice and about 2 teaspoons of vanilla extract (I measure with my heart not with my measuring spoons,) it could be a tablespoon for all I know, and enough milk, heavy cream, or creamer of your choice to equal one and a half cups. I only had whole milk so that’s what I used. The recipe calls for an egg yolk. I use the whole egg and I stir that into the milk mixture. Next I’ll gently stir the raisins and cherries into the dry mixture. Which I processed in the Ninja storm! No more cutting the butter into the flour by hand for me! Three seconds, and it was done! Add your wet ingredients to your dry ingredients and gently stir until combined. Once combined, you will have to knead it 10 times. I leave mine in this big orange bowl and just fold it over onto itself 10 times there’s no need to drop it on the counter and flour your counter and do all that crap. Just make sure all the flour is incorporated. If it feels a little bit sticky, just add a little bit of flour not too much. The dough or batter or whatever you want to call it should not be sticking to your fingers or your gloves. You can make them any size you want. I make them, I don’t know around at tablespoonful and I get about 30. Of course the larger you make them the less you’ll get and the longer you will have to cook them. The recipe says to bake it at 425° but my oven is weird so I bake mine at 375° on the upper rack of the oven for approximately 15 to 17 minutes. The bottoms will be slightly golden. I normally turn the oven off open the oven door and leave them sit in there for about 10 or 15 minutes, other times I just pulled them out if I have more than one pan to make and they’re fine. I don’t brush my tops with the egg white. If I only use the yolk in the milk mixture, I just cook that and eat it! Lately I have been using the whole egg in the milk. I’ve included the recipe for y’all to give it a try. I’d be interested to know if you make it and what adjustments you made to the recipe. I found that making these on a cloudy, humid or rainy day changes the texture. Today is sort of off and on iffy cloudy, humid, sticky day, so I’m not sure what the results will be, but I will let you know!
Having fun cooking in our kitchen!
