Sconetastic!

I’ve never made scones before and to be honest, I’m not all that crazy about them; but since Bryan loves them, I decided to give them a try.  They were really easy to make and they turned out pretty delicious if I must say so myself.

Ingredients:

• 1 egg
• 2 1/2 cups whole wheat flour
• 1/3 cup raw turbinado sugar
• 4 tsps baking powder
• 1/2 tsp salt
• 3/4 cup butter
• 1 cup dried sweetened cranberries
• 1 cup vegan chocolate chips
• 1/2 cup soy or almond milk
• Extra milk or water as needed
• 2 to 3 tbps soy or almond milk to brushing tops

Preheat the oven to 425.  Lightly oil a cookie sheet.  In a large bowl, combine the flour, sugar, baking powder and salt.  Add the butter to the dry ingredients and cut it into small pieces with two knives or with a pastry blender. You don’t want to create a paste; you want a coarse crumbly batter that look like bread crumbs.  To make flaky scones, leave some of the butter pieces are large as peas.  Stir in the cranberries and chocolate chips.

Add the milk and egg and keep the mixing to a minimum.  Mix with a wooden spoon or fingers until the dry ingredients are moistened or nearly moistened.  The dough will not be completely smooth.

Gather the dough into a ball (you may need to add a little more milk or water) and place on a lightly floured surface.  Pat or roll the dough out to a 1/2 inch thick round, and cut into 8 or 10 pieces - triangles would be best.  Place them 1/2 inch apart on backing sheet and brush with milk and sprinkle with cinnamon and sugar.

Bake until the tops are golden brown, 12-15 minutes.  Enjoy.

Tagged as: baked goods, baking, fruit scones, healthy, scone recipe, vegetarian