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.

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