Contributed by Wholesome Sweeteners
Ingredients:
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
Method:
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
*Vegetarian
