Tag: scones

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Cranberry Orange Cream Scones

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After happily taking the frozen cranberries out of the freezer, I came to the realization that there was no butter. None. Desperation set in as, how were those cranberries going to find their way into scones, if there wasn’t any butter to be had? 🙁 I even checked the corn-butterer, you know that little square contraption that fits a stick of butter for the purpose of easy application to a corn on the cob? But nope, I came up empty. And if you have ever looked up any recipes for scones, you know they all include a minimum of 6 tablespoons of butter, often more. I could have gotten out of my comfy-cosy pants and gone out into the dark December night to find me some butter…

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However that really wasn’t my plan, especially once I discovered it was raining. So here is my solution, I used cream instead, plus a  bit of coconut oil. So instead of a traditional scone recipe with lots of butter and cream, just cream. I think it’s a fair trade-off. They are were very yummy too, but judge for yourself, don’t just take my word for it. You know you want to, you know you have some cranberries in the freezer. Come on, it’s okay, just do it. And takes no time at all! By the time you have the dough mixed, the oven is just getting hot enough!

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Ingredients

  • 2 cups flour
  • 1/4 cup sugar + 1 tbsp raw sugar for sprinkling
  • 2 tsp baking powder
  • 2 tbsp coconut oil
  • 1 egg
  • 1 cup cream
  • 1 cup frozen or fresh cranberries
  • 1 tsp orange extract/orange essence

Directions

  1. Preheat oven to 400ºF  (200°C) and prepare a baking sheet
  2. Mix flour through baking powder
  3. Add oil, egg, cream and orange essence, stir to combine.
  4. Stir in cranberries.
  5. Drop dough by the 1/4 cup full onto the lined baking sheet, sprinkle the raw sugar over top and bake 22 to 25 minutes (cut time down if your cranberries are not frozen, try 16-18 minutes) or until slightly browned on the bottom and golden on top.
  6. Cool on a wire rack and enjoy!

Makes about 12

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Copyright © 2012 Simple Healthy Homemade. All rights reserved

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Cranberry Oat Scones

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Guess what I found in my freezer? Cranberries! …and I remember putting them in there too. At the very tail end of winter, they were on sale, and I can be such a sucker for sales when it involves things that can and will be eaten. As for those cranberries, well, apparently they did not. So since they endured summer somewhere in the recesses of my freezer, I decided it was time to finally turn them into something, well, more than just frozen cranberry taking up space in the freezer.

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For those of us that enjoy an occasional baked treat, scones are the perfect marriage between sweet and substantial. These scones are just a touch sweet, and even though full of oats and other goodness, have a surprisingly light texture. Having made the discovery before that finding a good scone, isn’t as simple of  task as it seems. I remember the taste bud disappointment from biting into what I expected to be slightly crunchy on the outside and soft crumb in the center,  just to bite into a brick, a extra sweet brick 🙁 Not a fan, no can’t say. So with this recipe I made sure that would not happen. Try them still warm for breakfast or reheat in the toaster oven.

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Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup sugar (sucanat, coconut sugar or turbinado/raw)
  • 2 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 7 tbsp butter, cold, cut into cubes
  • 2/3 cup + 2 tbsp rolled oats
  • 1 cup fresh or frozen cranberries
  • 1 cup + 2 tbsp milk (dairy or almond) or half & half
  • 1/2 tsp vanilla
  • 3 tbsp turbinado (raw) sugar for garnish

Directions

  1. Combine dry ingredients (flour through salt)
  2. Cut butter into flour mixture using a pastry cutter or 2 knifes, or pulse in the blender until coarse meal forms
  3. Add 2/3 cup oats and stir to mix
  4. Add cranberries, then add the milk and vanilla
  5. The resulting dough is going to be quite sticky. Using a measuring cup, drop by the 1/4 cup onto a parchment lined cookie sheet, spacing about 2″ apart. (I made them in the 1/2 cup size before, but they get really big)
  6. Sprinkle with the remaining 2 tbsp oats and 3 tbsp sugar
  7. Bake at 350F for 30 minutes or until skewer inserted from the side comes out clean

Makes about 12 scones, (or 6-7 big ones )

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Copyright © 2011 Simple Healthy Homemade. All rights reserved