Chocolate Scones

Ingredients:

• 2 cups flour (combine all-purpose and wholemeal, or 1 cup all-purpose, 1 cup cornmeal)
• 1/4 cup brown sugar
• 2 tsp baking powder
• 1/2 tsp sea salt
• 110 g cold butter, cut into cubes
• 2 eggs
• 1/3 cup whole milk Greek yogurt
• 1 tsp vanilla extract
• 1 cup chocolate chunks (or blueberries)
• optional: finely grated zest of 2 lemons

Algorithm:

1. In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
2. Using fingers, work the butter in the mixture until it is the size of peas.
3. In a separate bowl, whisk eggs, yogurt, and vanilla extract.
4. Add the dry ingredients and stir until combined.
5. Add the chocolate chunks.
6. Put into muffin cups and bake for 15 to 20 minutes in a warm oven on 175°C (28 minutes in Remoska).

Source: Run Fast, Eat Slow.

Hazelnut Milk

Ingredients:

• 1 1/2 cup hazelnuts, soaked in water overnight
• 4 cups cold water
• 1 tsp vanilla extract
• 5 pitted dates (or 3 tbsp maple syrup)
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt

Algorithm: 

1. Drain the hazelnuts, rinse under water, and place them in a blender with the cold water.
2. Blend 1--2 minutes until smooth and creamy.
3. Strain the hazelnut-water mixture using a cheesecloth.
4. Quickly clean the blender.
5. Put the liquid back in the blender and add the rest of ingredients.
6. Blend briefly until combined.

Source: Run Fast, Eat Slow.