Enjoy the rich taste of autumn’s flavors with these tasty Cranberry-Spice Scones.
Yield: 10 servings
- 2 cups whole-wheat pastry flour*
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground allspice
- ⅛ teaspoon ground black pepper
- 4 tablespoons cold unsalted butter, cut into pieces
- ⅓ cup dried cranberries
- ¾ cup cold heavy whipping cream
- ½ teaspoon vanilla extract
- Garnish: granulated sugar
- Preheat oven to 350°.
- Line a rimmed baking sheet with parchment paper.
- In a large bowl, combine flour, sugar, baking powder, salt, allspice, and pepper, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add cranberries, stirring to combine.
- In a small bowl, combine cream and vanilla extract, stirring well. Add to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a ¾-inch thickness. Using a 2¼-inch round cutter, cut 10 scones from dough. Place scones 2 inches apart on prepared baking sheet.
- Garnish tops of scones with additional sugar, if desired.
- Bake until edges are golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.
*We used Bob’s Red Mill Whole Wheat Pastry Flour.
- 1 cup cold heavy whipping cream
- 2 tablespoons confectioners’ sugar
- ¼ teaspoon vanilla extract
- 2½ tablespoons maple syrup, divided
- In a mixing bowl, combine cream, confectioners’ sugar, and vanilla extract. Beat at high speed with a mixer until soft peaks form. Add 2 tablespoons maple syrup, beating until stiff peaks form.
- Use immediately, or cover and refrigerate until needed, up to 2 hours.
- Before serving, drizzle cream with remaining ½ tablespoon maple syrup.
From TeaTime September/October 2017