It has been quite some time since our last posting from the Techfast team, but that is probably because we were caught up in making ITEXPO East 2012 happen in Miami last week. The show was grand, the attendees thriving, and the atmosphere buzzing with the most up-to-date news in the communications technology space.
We explored sessions with esteemed panelists from all sectors of IT, VoIP communications, and cloud computing. Every session was informative, and we learned about "keeping your head in the cloud" in addition to the challenges the enterprise faces when implementing session border controllers. We even got to hear about flying cars from a leader at Sprint. Indeed, the show was a great way to start of the year.
But, you know what else the new year brings aside from ITEXPO in Miami? Weight loss resolutions. Everyone hates them, yet everyone makes them. So, we thought we'd supply you with a little guiltless breakfast pleasure, inspired by the vegan bakers over at Babycakes, NYC.
The Blueberry Scone is light, a tad sweet, and a tad tangy thanks to my incorporation of lemon juice where water would otherwise be used. And these took 10 minutes to make, excluding baking time! Enjoi.
Vegan Blueberry Lemon Scones
*inspired by recipe from Babycakes, NYC
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/3 cup cold pressed oil
- 1/3 cup plus 1/4 cup (for brushing) agave nectar
- 1/4 cup freshly-squeezed lemon juice
- 1 tablespoon vanilla
- 1/2 cup fresh or frozen blueberries
- Preheat oven to 375 degrees. Line a cookie sheet with parchment paper or a thin layer of oil.
- Place flours, baking powder, and salt in a bowl and mix. Add oil, 1/3 cup agave nectar, lemon juice, and vanilla and mix until not yet entirely combined. Gently fold in blueberries.
- Drop large spoonfuls of dough onto cookie sheet and bake for 8 minutes. Remove from oven and brush with agave nectar. Continue to bake for an additional 2 to 4 minutes or until lightly golden.