I got the idea to make sweet balsamic scones last week, after a particularly drool-worthy episode of me, myself and I in at Mario Batalli’s Eataly store here in Manhattan staring at the display of Italian balsamic vinegars.
Thoughts of a sweet balsamic scone popped into my head and what better way to celebrate sweet balsamic vinegar in the wee hours of the morning than in a lil’ scone.
And I did just that.
I knew I wanted to bake scones. And I knew I wanted some balsamic.
But, alas, there were none to be found.
So, what did I do? I pulled on my big girl pants and got to work in aunt and uncle’s kitchen. Nothin’ like a weekend escape from the city to the country to bake. These scones are light and fluffy with a sweet balsamic drizzle.
Why? Well, for one I love to bake. Two, I love experimentation and Three, I am a zucchini connoisseur. So much so that my family teases me and tells me one day I’ll turn into a zucchini.
You just wait n’ see. I’m a true zucchini girl at heart.
And I simply just can’t get enough.
So, I made this fun scone recipe because, as much as I wish it weren’t true, a girl can’t survive off fruity desserts alone. There’s gotta be some sort of balance, you know? Like, for every fruity dish you have to counteract it with a bite of balsamic and some zucchini. Now, we all know scones are usually full of sugary ingredients, but not in this recipe because the sweetness from this sweet balsamic brought out the natural flavor of these incredible homemade scones.
Now, if you know me well, you know I surely make everything from scratch. That’s right. No cutting corners over here. That’s why I decided to spend an entire weekend in my tiny Manhattan kitchen recipe testing for the perfect sweet balsamic scone.
And boy o’ boy did it take all weekend. But it sure was worth it.
A lil’ bit of sugar n’ spice and some balsamic vinegar and you’re all set. Well, I’d add in a bit of flour a few other odds and ends but overall these scones simply wouldn’t be sweet scones without my balsamic.
Leader of the pack, I call them.
Because that’s what these pretty scones are. I mean, how can one go wrong when cooking or baking with balsamic? I surely know I never have and even if my dish doesn’t turn out perfect, I still have a fabulous balsamic-y nibble to enjoy whether its gazpacho, pasta sauce, marinades, salad dressings or salsa.
Next time I create these scones I think I’ll add a bit more balsamic, just because. I mean, they’re perfectly delicious right now, but what isn’t made better by the addition of more balsamic?
And since they only take a mere thirty minutes to create from start to finish, they’ll be the perfect Sunday morning treat, afternoon nibble or cure for your evening sweet tooth.
Am I right or am I right?
Dig in. You’ll never look at balsamic the same way again.
I assure you, you’ll be makin’ this recipe again very soon after your first bite.
Sweet Balsamic Scones
Gluten-Free and Vegan
- 1 ½ cups brown rice flour
- 1/3 cup tapioca flour
- 1 Tbsp. baking powder
- ½ tsp. sea salt
- ½ cup Earth Balance vegan butter
- 1 tsp. maple syrup
- 2 tsp. Aged Balsamic Vinegar by Manicardi
- ½ cup almond milk
- 1 Tbsp. Sonoma vanilla extract
- 2 small zucchini, chopped
- 2 Tbsp. ground flax seeds
- 1/4 cup gluten-free cereal
- 2 Tbsp. dried fruit leather, finely chopped
- Topping: 2 tsp. Aged Balsamic Vinegar by Manicardi
- Preheat oven to 400 degrees F.
- Place the flour, baking powder and sea salt into a medium mixing bowl; whisk to combine. Add in butter; continue to mix.
- In a separate small bowl whisk together maple syrup, balsamic vinegar, milk and vanilla extract. Add to dry ingredients; mix well with hands until mixture thickens. Add zucchini, flax seeds, cereal and dried fruit leather and continue to mix.
- Using a tablespoon, portion out golf ball-sized portions onto a cookie sheet. Drizzle each scone with balsamic and bake for 15-20 minutes or until golden brown.
- Remove from oven; set aside to cool before serving.