Today’s Post is Brought to You by the Letter B

I’m excited to share the news that your favorite organic yogurt maker is now also B Corp certified. What does that mean?  You can click here here to learn more about the process and why it matters. By maintaining an audit score of 80% or more Stonyfield commits to-

B     a force for good

B     environmentally responsible

B     a better place for employees

B     a business that solves social problems 

Congratulations Stonyfield! To celebrate the occasion we in The Clean Plate Club received a box of amazing goodies from other B Corp certified partners. My kitchen became an even happier place with all these cool products.

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Method Kitchen Gel Hand Wash gets rid of onion & garlic smells and replaces them with Basil. Heavenly.

Pukka Three Ginger tea with warming organic ginger, galangal & turmeric goodness. Love.

Pete & Gerry’s Organic Free Range eggs. I support happy hens.

Preserve Toothbrushes made from recycled yogurt cups. Genius idea.

Purely Elizabeth Cranberry Pecan Organic Ancient Grain Granola. I’m obsessed.

King Arthur Whole Grain Sprouted Wheat Flour. My new go-to whole wheat, love.

I wanted to get cooking! And I did. These tart and not sweet real scones recall the ones I had years ago by a peat turf fire in Eire. I was happy to fast forward the hearty wheat flour base with some dried cranberries and a tart orangey yogurt glaze, an endless pot of tea and lots of butter. Slainte y’all ❤

Cranberry Orange Whole Wheat scones 

  • 3/4 cup King Arthur Sprouted Wheat Flour
  • 1 Cup King Arthur All Purpose Flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons sugar
  • 1 stick of Organic Valley butter
  • 2/3 cup Purely Elizabeth Cranberry Pecan Ancient Grain Granola
  • 1/3 cup of dried cranberries soaked in Pukka Three Ginger Tea (directions below)
  • 1 cup of Stonyfield Plain 100% Grass fed yogurt
  • 3 teabags of Pukka Three Ginger tea

Orange Ginger Glaze

  • 1/4 cup orange juice
  • 1/4 cup Pukka Three Ginger tea
  • 1/4 cup sugar
  • 1 tablespoon lemon juice
  • 3 tablespoons of triple sec
  • 1/4 cup Stonyfield 100% Grassfed plain yogurt

Preheat to 375 degrees

Boil 1 cup of water and steep 3 teabags of Pukka tea for at least 5 minutes. Discard teabags. Pour 1/2 cup of prepared tea in a bowl and stir in dried cranberries. Set aside. Reserve remaining 1/2 cup of tea for glaze.

In a large bowl combine the flours. Add the baking soda, baking powder, salt and sugar. Cut the butter in with a pastry blender or 2 butter knives until it resembles bread crumbs. Add the granola and the drained cranberries stirring with a fork until just combined. Add yogurt and mix until there are large clumps. This dough doesn’t need to come together.

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Turn the clumps out to a floured work surface and knead gently until the dough forms a ball. With a lightly floured rolling pin, roll the dough into a 1 inch thick cake thats about 6 or 7 inches wide. Cut the dough into 8 equal sized triangles. Place the scones on a large ungreased baking sheet. Bake the scones for 22-25 minutes or until they’re puffed and golden brown. Cool for 10 minutes before glazing.

While the scones are baking make the glaze.  Combine all glaze ingredients except yogurt in a small saucepan and bring to a boil on high heat. Lower heat to medium and simmer for 5 or 6 minutes until reduced and thickened, about the consistency of maple syrup. Remove from heat and let cool for 15 minutes. Add yogurt to cooled mixture and stir until smooth.

Spoon glaze over cooled scones and devour

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Winter Weekend Breakfasts

Every Sunday, and especially in the Winter, I’m reaching for a delicious pastry to pair with my coffee. Something warm and buttery that goes with a crackling fire and Enya makes my heart happy. This weekend I tried my hand at updating an old favorite-the Morning Glory muffin. My riff on this throwback recipe is updated with pear, squash and this amazing Woodstock Hiker’s Harvest trail mix I had on hand. The pumpkin seeds in the mix were a welcome addition to the traditional walnuts. This moist gingery muffin is a new favorite. Hope it’s a favorite of yours, too!

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Winter Glory Muffins

Makes 12 muffins

  • 1 cup all purpose flour
  • 3/4 cup of white wheat or whole wheat flour
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 salt
  • 1 cup of Stonyfield plain 100% Grass Fed yogurt, stirred until texture is thinned like buttermilk
  • 3/4 cup of brown sugar
  • 2 eggs
  • 1 cup of grated pear (about 1 pear)
  • 1 cup of grated butternut squash
  • 2 cups Woodstock Hikers Harvest  snack mix (reserve 3 tablespoons for topping)
  • 1/2 cup of sunflower or other neutral oil
  • Preheat oven to 350 degrees. Line standard size muffin tins with paper liners.

Mix all dry ingredients together in a mid size bowl. In a large bowl, whisk yogurt, sugar and eggs until smooth. Stir squash, pear and Harvest mix into the egg mixture. Stir in the oil.

Fold dry ingredients into wet mixture with a rubber spatula until just combined. Don’t over mix! Divide batter evenly among the muffin tins. Sprinkle tops with reserved snack mix and bake for about 25 minutes or until a toothpick inserted in the center of the muffin comes out clean.

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Enjoy ❤