| Plan ahead | Vegetarian |
Recipe submitted by Laurianne Côté and Andrée-Anne Lachance, nutrition trainees
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Ingredients
- 310 ml (1 ¼ cup) frozen peas, cooked and drained
- 125 ml (½ cup) milk (1%)
- 375 ml (1 ½ cup) whole wheat flour
- 180 ml (¾ cup) all-purpose flour
- 80 ml (⅓ cup) sugar
- 80 ml (⅓ cup) cocoa powder
- 15 ml (1 Tbsp) baking powder
- 1 ml (¼ tsp) salt
- 80 ml (⅓ cup) soft non-hydrogenated margarine
- 430 ml (1 ¾ cup) frozen raspberries, halved
- 30 ml (2 Tbsp) whole wheat flour (for dusting)
Matériel nécessaire
- Baking sheet
- Large bowl
- Blender
- Wooden spoon
- Rolling pin (Optional)
Directions
- Place rack in middle position of oven and preheat to à 350°F (180°C).
- Grease a baking sheet.
- Place peas in a blender with about half the milk and reduce to a paste. Set aside.
- Place flours, sugar, cocoa, baking power and salt in a large bowl and stir.
- Add margarine to dry ingredients.
- Cut in margarine with a pastry blender or fork until texture is like coarse meal.
- Add pea paste, remaining milk, and raspberries. Stir with a wooden spoon until smooth. Do not over stir.
- Shape dough into a circle on a floured work surface OR place it between two sheets of wax paper and flatten to a thickness of about 2 cm (¾″) using a rolling pin.
- Cut dough into 12 equal triangles using a knife. Work quickly.
- Place scones on baking sheet.
- Bake 15 minutes.
- Cool before serving at room temperature.