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…
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!
- 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
- Preheat oven to 400ºF (200°C) and prepare a baking sheet
- Mix flour through baking powder
- Add oil, egg, cream and orange essence, stir to combine.
- Stir in cranberries.
- 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.
- Cool on a wire rack and enjoy!
Makes about 12
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