Contributed by Wholesome Sweeteners
1 + 2/3 cups organic all-purpose flour
1/4 cup wheat germ or rolled oats
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
6 Tablespoons organic unsalted butter, cold and cut into bits
1/2 cup Organic Blue Agave syrup
1/3 cup organic cream
zest of one organic orange
1/2 cup cranberries
1/2 cup walnuts, chopped
organic cream, for glazing
Use fresh or frozen, unthawed cranberries for their wonderfully sour burst of flavor. Serve with butter and more agave syrup on the side.
Place a rack in the center of the oven and preheat to 425 degrees. Line a baking sheet with parchment or a silpat for easier cleanup.
Sift together the flour, wheat germ or rolled oats, baking powder, cinnamon and salt. Add the butter and cut into the flour using your hands or 2 forks till the mixture resembles coarse crumbs. Make a well in the center.
In a separate bowl, whisk together the agave, cream and orange zest. Pour 2/3 of the liquid into the well, add cranberries and walnuts. Using a plastic dough divider or the edge of a metal spatula, turn and cut the dough, gradually adding the remaining liquid until the mixture comes together into a soft, sticky dough. Flour your hands and gently knead the dough to form a ball. Add a tablespoon or two more flour if necessary but the dough should be slightly sticky.
Pat the dough out on the prepared baking sheet to make an 8 inch circle about 3/4 inch thick. Brush with additional cream for a shinier appearance. Cut the dough into eight equal pie shape wedges and gently lift them about 1 inch apart.
Bake until the edges of the scones are lightly browned, about 15 to 18 minutes .
Makes 8 scones
Source: Mani Niall