#it just adds a really lovely natural but intense blueberry flavor
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things i want to bake when my brain stops being an asshole:
- Blueberry-oat scones w/ that blueberry lavender almond milk I got from TJ’s
- Chocolate cherry shortbread for mi grandmum bc they were her fave of my Christmas cookies
- Some kind of scones w the leftover cherry juice... perhaps cherry and coconut?
#if the vegan yogurt happens to still be good i’ll use that in the scones but i’m not optimistic it’s been open a While#it makes rlly good scones though#i made blueberry muffins w that milk the other day and they were SO good#it just adds a really lovely natural but intense blueberry flavor#i didn’t get much lavender from it but that’s ok#also the cherries are the ice cream cherries in case ur wondering#idk if the juice will actually work as scone liquid but we will see#i’m worried it will turn them a weird pink color#i think i’ll cut out most of the sugar to balance#and maybe add in some oil in addition to the butter?#idk yet. the yogurt would actually be perfect in those if it’s still good#i never see scone recipes use juice or water in plave of milk#and they USUALLY call for smthn high fat like cream or buttermilk#so i think the fat content probably keeps them moist?#so yogurt would mimic that well. i worry abt oil bc it might change the consistency#i wonder if i could also melt some butter to mix in?? in addition to what i cut in?#idk we will see what speaks to me when we get there
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