Linzer Tart Scones

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Tender and crumbly scones are hands down one of my favorite treats to bake. I also love a traditional linzer tart cookie with its sweet jam filling and nutty almond crunch. Let’s combine the two and while we are at it make them sugar-free. Perfect with a warm beverage these cinnamon laced triangles with a touch of jam are simply the best. Linzer tart scones are actually a remix of a recipe I have been baking for nearly 30 years with an aim to make them healthier. Small changes like eliminating sugar make a big difference in improved health over time. Selected for the Steviva Blogger Recipe Challenge here is what I did.

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Sugar-free with a big boost of protein from almonds and almond flour these scones get their sweetness from all natural Fructevia. Fructevia looks just like granulated sugar, but with twice the sweetness a little goes a long way. Did you notice how brown these scones are? That’s because fructevia bakes up just like sugar with all the golden goodness. Not only that these scones are tender and flaky with lovely crunchy, crumbly almond bits. What’s not to love about a healthy-full of flavor-jam topped scone? Tender, sweet, flaky, nutty….sounds a lot like me!

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While I loved them warm from the oven the truth is the flavors are even more fantastic the next day. Like a linzer tart the cinnamon, almonds and zest meld together and the jam just sinks into the dough. Unlike other sugar-free sweeteners the Fructeviva leaves no aftertaste. It’s super clean and a total healthy win. Even my brother, the doctor, approves. He explained that using products like Fructevia helps to reduce inflammatory processes on the body.

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Here is the quick drill on mixing up a simple batch of scones. Whisk the dry ingredients together; cut in the butter until crumbly. Then whisk the wet ingredients together.

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Make a well in the center of the dry ingredients and pour the wet in. Blend the two just until the dry ingredients are moistened. Knead the dough 3 or 4 times and pat it into a circle right on the baking sheet. Edge with the almonds and fill a small indent with your favorite sugar-free jam. Raspberry is traditional, but I used blackberry here.

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Linzer Tart Scones

1 cup unbleached all-purpose flour

1/2 cup white whole wheat flour

½ cup almond flour

1 ½ tablespoons Fructevia

1 Tbsp. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

1 tsp. grated orange zest

¼ cup cold, unsalted butter

2/3 cup half-and-half

1 egg

2 to 3 teaspoons no sugar added jam or whole fruit preserves

Heat oven to 400ºF. Line baking sheet with parchment paper. In large bowl, combine flours, fructevia, baking powder, salt, cinnamon and zest; mix well. Using fork or pastry blender, cut in butter until mixture resembles coarse crumbs. In small bowl, combine half-and-half and egg; blend well. Add to flour mixture. Stir just until dry ingredients are moistened. Turn dough out onto well-floured surface; knead lightly 4 times. Pat or roll dough into 8” circle on prepared baking sheet. Sprinkle edge with almonds. Cut into 8 wedges; do not separate. Make an indentation in each scone with tip of your index finger; fill with ¼ teaspoon of jam. Bake 18-20 minutes or until edges are golden. Cut through scones. Serve warm.

Nutrition Facts
Servings: 8
Per Serving % Daily Value*
Calories 210  
Total Fat 12.4g 16%
Saturated Fat 5.5g 28%
Trans Fat 0g  
Cholesterol 43mg 16%
Sodium 206mg 9%
Potassium 271mg 6%
Total Carb 21.1g 7%
Dietary Fiber 2.3g 8%
Sugars 0.6g  
Protein 5.5g  
Vitamin A 9% · Vitamin C 1%
Calcium 10% · Iron 8%
*Based on a 2,000 calorie diet

Thanks Steviva for sharing your products with me. Quite a learning opportunity to know that all natural Fructevia bakes up just like sugar, tastes delicious and will lead me to better health.

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Philly Italian Market

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Need a little ethnic inspiration? Take a tour of the 9th Street Market in Philadelphia. One piece of advice….arrive hungry and preferably with a brother who has completely mapped out all the stores and restaurants he wants to see.

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Our first stop was Fante’s Kitchen store. Filled with quality products from all over the world I quickly gathered up a few things I did not know I needed including this adorable heart-shaped cutter. Suffice to say I felt like a kid in a candy store.

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The streets are lined with vendors selling fresh fruit and vegetables among other things. It feels a little bit like a flea market married a farmer’s market and this is their baby. Prices are competitive. Locals are sniffing melons and filling bags with beans, mushrooms and blueberries. One can even buy mangoes by the crate. I just loved this box full of baby eggplants. Bring cash.

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By now we are getting hungry. Family owned Isgro’s Italian pastries are in order. Eat dessert first. My niece shares a bite of her chocolate mascarpone cannoli and my brother shares his sfogiatella. It makes sense why this bakery has been in business since 1904. These pastries are pure perfection and bring me back to just about every extended family gathering  I have ever enjoyed my whole life.

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Cheese, meatballs and pasta follow. Further, we enjoy a chocolate shop, spice shop and more than one butcher. Take your pick of restaurants and bring a cooler bag to take home fresh pasta and other delicacies.

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Still hungry? Feel free to wait in line for this guy’s recommendation.

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Completely inspired I knocked out a big pile of fettuccine for Sunday dinner. Making fresh pasta is easy. For every pound of semolina flour mix in 2 to 3 eggs, a pinch of salt, a touch of olive oil and some water to mix into a smooth dough. Knead the dough and let it rest for 20 minutes. Then, crank it out. It cooks in just a few minutes in boiling salted water.

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Crispy Coconut Curried Devils

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Today is about food. I know it’s been awhile. Moving forward the blog should mirror real life. Lately, real life is less about obvious grief and more about cooking, baking, photography, gardening and that little jelly bean better known as my grand-daughter. Make no mistake. My son is my first thought when I open my eyes in the morning, the last when I close them at night and many moments in between. I celebrate William in all that I do. Like grief, his inspiration is never ending. Enough said. Let’s move on. More food and less grief. I NEED it to be this way.

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Do you like deviled eggs? How about Crispy Coconut Curried Deviled eggs? I created this recipe for a contest sponsored by Eggland’s Best. As many of you know (because you have been voting for my entries non-stop) the contest theme is “foodtography” and I was lucky enough to have 3 of my food photos accepted. One, my smoothie bowl cake, made it to the final 4 (woot woot). While voting for the deviled eggs many of you asked for the recipe. Today, I am happy to be able to share it with you.

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Crispy Coconut Curried Devils

6 Eggland’s Best Eggs, hard-boiled, cooled and peeled

¼ cup mayonnaise

1 tablespoon fresh lemon juice

1 teaspoon sweet Asian chili sauce

½ teaspoon curry powder

1 tablespoon finely chopped flat leaf parsley, plus additional for garnish

Kosher salt

Freshly ground black pepper

Vegetable oil for deep frying

1-cup whole wheat panko bread crumbs

½ cup flaked unsweetened coconut

1/3 cup all purpose flour

1 Eggland’s Best Egg, lightly beaten with 1-teaspoon water

1 scallion, finely chopped

Slice hard-boiled eggs in half lengthwise. Press yolks through a strainer into a bowl. Add mayonnaise, lemon juice, chili sauce and curry powder; blend well. Stir in parsley and salt and pepper to taste; set aside. Heat 3-inches of vegetable oil to 350°F. In another bowl, mix panko and coconut. Dredge each egg white half in flour. Dip in egg wash to coat and then dredge in panko-coconut mixture. Fry for 2 to 3 minutes or until golden brown and crispy. Drain on paper towels. Pipe or spoon yolk mixture into hollows of egg whites. Arrange on serving platter. Sprinkle with parsley and scallions.

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