Well, welcome
back. Welcome back.
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We're going to make some--
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Scones.
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Some scones. We
like some scones.
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We're gonna
make some cranberry--
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Oh, cranberry. Maple scones.
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Maple scones.
All right. All right.
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Let's look at the
ingredients. All right.
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Okay. Okay.
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This is one of my favorite ones.
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I love making scones. Yes.
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And we're gonna go ahead
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and start off by just putting
in the whole wheat flour.
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And we are gonna put
in the unbleached flour
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with the germ,
somebody asked that question.
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Yeah what? Okay.
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For those who may not know.
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Most time you find
your unbleached flour,
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they have already
taken the germ out of it.
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The germ is a part of nutrition
that needs to be there.
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The B vitamins. Right.
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And so what
happens is with the germ
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that means the
germ stays intact.
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And so therefore it's
a more healthier flour.
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And nutrients. Right.
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It's better than white flour,
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it's unbleached
flour with the germs in.
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Okay. All right.
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Then we're also add to that
the fructose or the fruit sugar
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and we've talked
about this before on a show
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and that is you can do that
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or you can also
use Florida crystals.
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Okay. Okay.
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We're gonna put
in our baking powder.
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It's aluminum free baking powder
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and we are
gonna put in out salt.
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These are first
parts of that, Curtis,
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I'm gonna just stir it around
little bit, mix it all up.
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And while I'm
doing that, I'd like you,
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because that's the maple
syrup and it's also the soymilk
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or you can use almond
milk or you can use rice milk.
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There you go. But
we are using soymilk.
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We use soymilk. Okay,
I'll be using any milk.
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You just go
ahead, that's soymilk.
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Oh, soymilk okay.
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Okay. All right.
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Now of course, I have
my soy margarine here,
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I'm gonna move
this back to the back.
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We got soy was the one
third cup of soy margarine
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and we're gonna put
this on in here as well.
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And this is the
part where we say
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you can use an
actual fork, okay.
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But you know,
because of this margarine
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it's nice and
cold, this is the part
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I like to just
get as I call it--
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You don't go ahead
and get kind of messy.
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Yeah, and this is
also I find a lot quicker.
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I have my pastry
forks and stuff at home
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but you know what, this
is a best way to do this.
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Oh, it is? Yeah, I guess.
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Just part of your therapy.
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Part of my therapy.
Part of your therapy.
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Is it working out for you?
It's working. It's working.
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Okay.
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How long you've been
doing natural therapy?
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For sometime now.
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You won't give like a number.
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No, I don't have any numbers.
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Oh, okay. Okay.
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But you see it
gets done a lot quicker.
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That will be too
much information.
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Well, that's quicker see
that as we want to crumble up
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like you do a corn meal base.
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Okay. Okay.
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And then what you're gonna do--
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We're gonna add the cranberries?
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The cranberries are gonna go in
before the milk goes in, okay.
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We're gonna actually
coat those cranberry,
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whole cranberries, all right.
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So, that's enough there, honey.
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Oh, okay. All right.
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Let's go head on and
start putting those cranberries.
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Want to put
cranberries in for me.
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In here? They will come in.
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All right. Yummy. Yummy.
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Okay. All right.
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This is a quick and easy recipe.
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Okay.
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Quick and easy recipe.
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Now, I'm gonna
have you slowly stir in,
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I mean, pour in.
You gonna pour in.
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Slowly. Slowly pour it in, okay.
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And you just gonna
got mix it in there.
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As you are doing that
I'm turning it around.
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We'll put it in there.
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Keep on going. Keep on going.
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Okay, go ahead. Go ahead.
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All righty. Yummy, yummy.
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Okay, and so we're
gonna mix this together
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until we get like a soft dough.
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It's not gonna get real soft
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because we are using
the whole wheat flour.
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Now you want this cutting board
or what do you want to use?
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I'm not gonna
use a cutting board,
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we are gonna go ahead
and put on our pastry paper.
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We got that
parchment paper there
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and what I'm gonna do is
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I'm just going to
take and move this around.
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Okay. Move it around.
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And I got my little extra flour
here just in case I need it.
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All right. Just in
case I need it, okay.
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This is what my wife does for me
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usually on Sunday morning.
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We have a nice brunch
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and scones is
usually part of that meal.
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Part of it, part of it.
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Now give me a little bit
more of that flour there,
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just a little bit more.
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Okay, just in the
bowl, baby, in the bowl.
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Oh, okay, in the bowl. Go ahead.
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Okay, that's it. That's it.
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Okay. Okay.
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Because you want
to make this into--
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it's not a real soft dough
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but you want to actually form it
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and you don't want to--
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So you want the
stickiness gone, I mean--
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I want just-- well,
not so much of a goo
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because I want to
be able to form it.
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Oh, to form it, okay.
That's what I'm able to do now.
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I'm actually pulling up
all the flour from the bottom.
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Okay. Okay.
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And get your
hands nice and gooey.
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So really a machine--
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you really had to
do with your hands,
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you have to get that feel.
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I like to do it
with my hands. Yeah.
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I like to do
with my hands, okay.
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Now I'm gonna
take a little bit--
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if you give me
that spray right there
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and you are gonna spray my hands
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just a tad bit there.
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Just go ahead. All right.
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Little more.
Come on, little bit.
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Come on, Okay, that's it.
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Okay. All righty.
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Now this is what?
Just regular cooking spray.
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Just regular
cooking spray, okay.
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Okay, if you can move that
flour out the way there for me
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because all I'm gonna
do, all I'm gonna do now is--
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see how nice and
easy it came out there.
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We're gonna place
it on parchment paper
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and we're going to
flatten it down, okay.
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Now you have a
like a cookie cutter
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or how you are
gonna divide this?
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I'll show you in a minute. Oh.
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If you would give me my
rolling pin right back there.
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All right.
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Okay, I'm gonna put just a tad
bit of flour on a rolling pin
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and I'm just
gonna roll out a bit.
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All right, hold
that paper for me.
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I don't want to
roll it out real thin.
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I want it to be at
least half a inch thick, okay.
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Okay. It's very good.
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And all I'm gonna do
now that is take my knife
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and I'm gonna just
go-- not all the way through
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just enough to make
the impression, okay.
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Oh, I see.
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And then we are gonna
go this way and guess what?
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Oh.
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See. Here we go.
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This one will go in a oven
at 400 degrees and guess what?
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When we come back you
will see the finish product.
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So stay by.
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