Thursday, November 3, 2011

Whole Wheat Cranberry Scones

This delicious version takes the U.K.'s classic baked treat to healthy heights.  Enjoy with tea after a light meal, or on its own as an afternoon snack.

You will need:
1 1/2 cups all-purpose unbleached flour
2/3 cup whole wheat flour
1/4 cup granulated evaporated cane sugar
1/4 tsp. baking powder
1/4 tsp. sea salt
3 Tbsp. butter, cut into small pieces
1/4 cup fruit juice soaked dried cranberries
2 tsp. grated orange rind
1 large egg, lightly beaten
1/2 cup fat-free buttermilk
1 tsp. confectioners' sugar
Parchment or wax paper

Preheat the oven to 375 degrees.  Line a baking sheet with parchment or wax paper.

Combine the butter, all-purpose flour, whole wheat flour, granulated sugar, baking powder, baking soda, and salt in a large bowl.  With a pastry blender, but into the butter until the mixture is crumbly.  Add the cranberries and orange rind and stir with a fork.  Add the egg and buttermilk and stir with a fork until the dry ingredients are just moistened.

Gather the mixture into a ball, place on the baking sheet, and pat into a 7-inch circle.  But into 10 one-inch wedges with a knife dipped in flour.  Do not separate the wedges.  Bake until golden brown and when a toothpick inserted into the center comes out clean - about 20 minutes.

Transfer to a rack.  Sift the confectioners' sugar over the top.  Cut with a serrated knife while still warm and serve.

* When grating oranges, try using only the colored part of the rind.  This contains the flavorful oils, and not the underlying white pith, which is bitter.

** I soaked the dried cranberries in pineapple juice.

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