Today is October 19th. For those of you who are “in the know”, November 19th marks the opening night in the US for part one of Harry Potter and the Deathly Hallows. One month to go!
To mark the occasion, I will be posting some HP inspired treats from the book series. I may end up creating some of the goods eaten by our fearless trio in the books, but many of the ideas I have are spin-offs from the saga. Like this one, the name of which was created by my HP-lovin’ littlest brother, Alec.
I apologize for the unprecedented geekiness herein. No, actually, I don’t apologize. Gryffindor, FTW!
The Sorcerer’s Scone
These spiced gingerbread scones, speckled with blood-red Sorcerer’s Stone like cranberries, are the perfect treat to boost your energy before a night time prowl around Hogwarts in your invisibility cloak. Or, you know, a nice pick-me-up with a cup of tea while you read HP and the Sorcerer’s Stone for the 8th time in your sweats. The colors almost mirror the gold and scarlet colors of the Gryffindor house. Coincidence?
2 cups all-purpose flour
1/4 cup sugar
1 1/2 teas. powdered ginger
1 teas. cinnamon
1 teas. baking powder
1/2 teas. baking soda
1/4 teas. salt
1/4 cup cold margarine
1/3 cup + 1 teas. milk of choice
1 tbsp. + 1 teas. molasses
1/2 teas. vanilla
1/4 teas. mild vinegar
1/2 cup chopped fresh cranberries or 1/3 cup dried cranberries
Preheat oven to 400. Line a cookie sheet with parchment paper.
In a small bowl or the bowl of a food processor, combine the flour, sugar, spices, baking powder, baking soda and salt. Add the margarine in chunks and blend in until the mixture resembles a coarse sand. In a separate bowl, combine the milk, molasses and vinegar and whisk to blend. Add the vinegar and let sit for a minute before adding to the dry mixture. Mix the dough with a firm spatula or get your (clean) hands dirty and mix a uniform dough begins to come together. Gently mix in the cranberries.
Shape dough into a 9– 10 inch disc on the prepared cookie sheet. Top with a sprinkle of the coarse sugar. Score the scones into 8 wedges but do not separate.
Bake for 18–21 minutes or until lightly browned on the edges. Let cool on cooling rack for 10 minutes before separating with a knife.
Anyone else HP-geeking?
Squirrel’s Vegan KitchenGo back in time to my original blog: Squirrel’s Vegan Kitchen!
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