Cranberry Scones (or Cookies)
If the cranberries are very large, snip or cut each one in half – not nearly as arduous a task as it sounds. Freeze plenty of berries in season so you can enjoy these year-round.
2/3 C buttermilk or plain yogurt (I used vanilla Silk yogurt)
1 large egg (I substituted 1 T cornstarch)
3 C all-purpose flour (I used 2 C unbleached and 1 C whole wheat)
4 tsp baking powder
½ tsp baking soda
½ tsp salt
8 T cold unsalted butter, cut up (I used Earth Balance)
1 C fresh or frozen cranberries
½ C granulated sugar (I used cane juice crystals)
1 T butter, at room temperature (Instead I made a mixture of orange juice concentrate and powdered sugar made from cane juice crystals)
Heat oven to 375 F. Measure buttermilk/yogurt in a 2-cup glass measure; beat in egg with a fork.
Put flour, baking powder, baking soda, and salt in to a large bowl. Stir to mix well. Add the 8 tablespoons butter and cut in with a pastry blender or rub in with your fingers, until the mixture looks like fine granules.
Add cranberries, sugar, and orange peel; toss lightly to distribute evenly. Add buttermilk/yogurt mixture. Stir with a fork until a soft dough forms.
Turn out dough onto a lightly floured board and give 5 to 6 kneads, just until well mixed. Form dough into a ball; cut into 8 wedges. (This is where I formed them into cookies.) Form each wedge into a ball and place on an ungreased cookie sheet (I love using parchment paper!).
Bake 20-25 (12-14 for cookies) minutes, or until medium brown. Remove to a wire rack. Brush with the 1 tablespoon of soft butter (or orange juice mixture). Let cool, uncovered, at least 1 hour before serving.
No comments:
Post a Comment