One kitchen tool I honestly never thought I needed was a food processor. I can do it by hand, I proudly proclaimed! I scoffed at the weaklings – you know, Food Network personalities – who felt the need to pull it out for everything. I have an immersion blender! I am good!
Well, then a friend who rarely cooks offered me her grandmother’s old Cuisinart food processor. For free. And I couldn’t resist seeing what all the hoopla was about. At the time, I didn’t even have a regular blender, so I thought it might come in handy.
I didn’t take me long to fall in love, especially when it comes to making pastry. I hate using a pastry cutter to try to mix butter into crusts and doughs. It’s hard, it gets stuck, and I never do it right.
I use my food processor at least twice a month. It’s perfect for making these scones.
My blog for this month’s Secret Recipe Club was The Lean Green Bean. Lindsay is going to school to be a Registered Dietician and likes to “be outdoors and exercise.” So … you may think we don’t have a lot in common. OK, just kidding. Sort of.
I really did enjoy looking through Lindsay’s healthified recipes; she has the BEST recipe index I’ve ever seen. I’m definitely trying Puppy Chow Almonds. But the recipe I decided to run with was Healthy Blueberry Scones. (I also glimpsed her recipe for Orange Cranberry Chocolate Scones, an SRC day reveal, and took inspiration from there as well.)
These scones are lightly flavored with cranberry and the punch of a good chocolate chip (I like Ghiradelli). I have a small cranberry obsession (could you tell from my Pinterest board? Or was it the cranberry sauce, cranberry cookies, cranberry bread, and cranberry breakfast bread?). But you could use any berry, cherry, or fruit you have on hand. Dried cranberries would work great, too.
David says he approves of these. And, well, anything with chocolate in it.