Friday, July 1, 2011
chocolate cranberry scones
makes 12-16 scones
These scones are heavenly... Seriously, they are so good! Sweet, but not too sweet, tangy, but not too tangy, fluffy and altogether delicious. They are perfect with a cup of tea or coffee, or even with a scoop of ice cream! You could add nuts and then they would be like a "trail mix" scone. The batter for these scones is like a blank canvas... you can make them into whatever you desire or have on hand. My next combo will be lemon zest and fresh blackberries!
3 cups flour (I used all-purpose, but will try with spelt next time)
1 tsp salt
1 Tbsp baking powder
1/2 tsp baking soda
3/4 cup chocolate chips
1/2 cup dried cranberries
3/4 cup canola oil
1/4 cup coconut sugar, sucanat or brown sugar (plus more for sprinkling on top)
1/4 cup maple syrup
3/4 cup vanilla soy milk, almond milk, etc..
1 1/2 tsp apple cider vinegar
1 Tbsp vanilla extract
Preheat the oven to 375 degrees and spray 2 baking sheets with non-stick spray or line with parchment paper.
In a large bowl, whisk together flour, salt, baking powder, baking soda, chocolate chips and dried cranberries.
In a separate bowl, whisk together oil, sugar, syrup, soy milk, vinegar and vanilla extract.
Pour the wet ingredients into the dry, and using a rubber spatula, fold the wet mixture into the dry, just until combined. Do not over mix!!!
Drop the dough into 1/4 cup scoops onto prepared baking sheets. Sprinkle with a little extra coconut sugar.
Bake for 18-20 minutes, or until slightly golden brown and firm to the touch.
Cool on wire racks.