Sweet Red Fife Cinnamon Scones

Lately I've been spending a lot of time trying to come up with the perfect red fife scone recipe. I've had a couple of request's for them and have since been trying a few test recipes out. With Mother's Day just around the corner I also thought it would be nice to make them special for my mom. Scones have always been a special treat on my mom's side of the family. There also one of her favourite things, so I figured they would be perfect.

Being British and all you wouldn't expect anything less would you? hehehe.

These would be perfect for brunch, breakfast, or even with a cup of evening tea.

You might already have noticed how I like to do a lot of baking with red fife flour. It's a whole grain Canadian heritage flour that's healthy, high in protein and tastes great.

The red fife gives these scones a nice light texture with the perfect crispy outer crust that could rival any coffee shop bought scone. If you're one of those people that don't like the dry scone variety, then these are for you.

Red Fife Cinnamon Scones (makes 6 individual scones)

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Ingredients:

• 1 1/2 cups red fife flour
• 3 tbsp brown sugar
• 2 1/4 tsp baking powder
• 1/2 tsp sea salt
• 3/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 cup + 2 tbsp cold butter, cut into 1/2 inch cubes
• 1/2 cup 2% milk
• 1 large egg

For the topping:

• 1/2 tsp ground cinnamon
• 1/4 cup brown sugar or sucanat
• 2 tsp milk

Directions:

1. Preheat oven to 350 degrees.
2. In a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, mix together flour, sugar, baking powder, salt, cinnamon, and nutmeg. Scatter butter over the flour mixture and continue to blend (or cut in with a pastry cutter) until mixture resembles coarse crumbs.
3. In a small bowl, whisk together milk and egg. Add to the flour/butter mix and stir gently to combine just until there is no more dry flour visible.
4. Turn dough out onto a lightly floured surface. Gently press and form into 6 individual scones or a 6 inch circle. 
5. Mix together topping ingredients, stirring with a fork. Then sprinkle over the dough. 
6. Transfer to a cookie sheet lined with parchment paper and bake for 20 to 30 minutes or until the tops and bottoms are lightly browned. Cool slightly and serve with butter. 

{Notes} 

• Depending on the heat of your oven you may want to cook the scones closer to the 20 minute mark, which is what I did having a rather hot oven.

If you like scones, here is my grandmother's classic english recipe Grandma's Currant Scones.

Happy Mother's Day!

Whole Foods Detox Salad

Whenever I take a trip to Whole Paycheck, I mean Whole Foods, which doesn't happen as often as I might like, lunch is almost always planned at the hot and cold salad bar. There's just so much to choose from and you want it all! Every kind of veggie and greens you can think of, hot soup, I still have yet to try out the stir-fry station, and the bakery goodies are so tempting. But one of my favourite things to get is the Detox Salad. I've really wanted to re-create this one for a while now. I love how they list the ingredients on the label. The ingredient list is quite simple. There's broccoli, cauliflower, carrot, sunflower seeds, currants, parsley, lemon juice, raisins, kelp granules, salt, and pepper.

No wonder it's called a detox salad. Talk about your raw cruciferous vegetables! The broccoli, cauliflower, and carrots are the main body ingredients to the salad. They contain tons of vital nutrients that will help your body's natural detoxification system along the way and give it a little boost.

I love having this salad for lunch because it's one of those fast make ahead lunches that will have you set for the whole week. 

It's super healthy and tastes great!

Once you start to add the sunflower seeds and dried fruits the salad really starts to come together. The sunflower seeds add some extra satisfying crunch and the currents and raisins give it some much needed natural sweetness to contrast the raw veggies.

The parsley and lemon juice add a nice fresh taste, but little did you know they also play a part in the detoxifying process. I didn't bother to add the kelp granules, but I did add pumpkin seeds.  

Of course you could most definitely add whatever fresh herbs you prefer. I imagine mint and diced pinapple would be quite good in this together.  

Detox Salad gluten-free, vegan, vegetarian (makes 8-10 cups)

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Ingredients: 

• 2 heads of broccoli (stalks removed, and cut into florets)
• 2 1/2 cups of roughly cut cauliflower florets
• 3 large carrots, roughly chopped
• 3/4 cup chopped parsley
• 1/2 cup sunflower seeds
• 1/4 cup raw pumpkin seeds
• 1/2 cup raisins
• 1 cup dried currants
• 1/4 cup freshly squeezed lemon juice
• 1/8-1/4 tsp sea salt
• 1/2 tsp pepper

Directions: 

1. Place the broccoli florets into a food processor and pulse until chopped very fine. Empty out into a large bowl.
2. Do the same with the cauliflower florets. Depending on the size of your food processor you may have to work in batches. 
3. Next add the carrots and pulse until finely chopped and add to the bowl along with the broccoli and cauliflower. Give it a good stir to mix everything together.
4. Stir in the parsley, sunflower seeds, pumpkin seeds, raisins and currants. Add the lemon juice, salt and pepper.

To store: keep refrigerated in a tightly sealed container. I like to keep it in a big sealed glass container because I find that the glass keeps the salad fresher than plastic.