My eating habit for the day is to snack…a lot. This can be dangerous because any open bag in the pantry becomes fair game. If I have some kind of fruit and nut combo like trail mix or a power bar, I’m usually okay and able to skip the danger snacks.
One thing I love to have for breakfast is a scone covered with a lethal slather of butter and jam. For these simple scones I switched out the buttermilk, which would normally be the wet ingredient in the recipe, to Silk Vanilla Soymilk. Zero cholesterol and protein packed sounds like a good way to describe these hunger-bustin’ scones. I threw in some of my favorite trail mix and covered the top with a blueberry flax seed granola.
The end result was like a chunky, crunchy, chocolatey blowout in my mouth. The Silk Soy Milk worked just as good as buttermilk would have, maybe even a smidgen better because of the vanilla flavor!
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This conversation is sponsored by Silk. The opinions and text are all mine.
Trail Mix Scones
- 2 cups all purpose flour
- 1/4 teaspoon baking soda
- 1 tablespoon baking powder
- Pinch of salt
- 6 tablespoons cold butter
- 1 cup Silk Vanilla Soy Milk
- 1 cup of your favorite trail mix
- 1 egg beaten
- 1/2 cup fresh breakfast granola
- Preheat the oven to 450 degrees F.
- Place the flour, baking soda, baking powder and salt in a large bowl and whisk a few times with a fork.
- Add the butter and crumble together with your fingers until it ends up very small pieces.
- Mix in the soy milk and trail mix until the dough starts to come together.
- Turn the dough out onto floured work surface and gently pat level with your hand.
- Using a 2-3 inch plain cookie cutter, cut enough circles out of the dough and place them on a greased baking tray withe the sides of each one just touching each other.
- Brush the top of each scone with the beaten egg and sprinkle with the granola.
- Bake in the oven for 15 minutes and they look golden brown.