‘A moist and cookie-like scone’
Whisk together:
1 1/2 c. Summers Sprouted Spelt Flour
1/4 c. quinoa flour 1/4 c. tapioca flour
1/4 c. Sucanat 1 Tbsp. baking powder
1/4 tsp. salt (opt)
Cut in 3/4 stick (6Tbsp.) of ice cold butter,
leaving some pea-size pieces
Add in:
1 c. chopped walnuts
1 c. chopped fresh cranberries
Whip together and just lightly mix in:
2 eggs 1 tsp. vanilla
1/3 c. yogurt, sour cream or water
Dough will be ‘stiff but moist’. Scoop dough into greased
scone pan or drop 1/4 c. on a greased cookie sheet.
Bake at 400 degrees for 14-16 minutes. Cool before topping with
Maple Glazing.
Cranberry-Walnut Scones
'A moist and cookie-like scone'
Ingredients
- 1 1/2 c Summers Sprouted Spelt Flour
- 1/4 c Quinoa flour
- 1/4 c tapioca flour
- 1/4 c Sucanat
- 1 tbsp baking powder
- 1/4 tsp salt (opt)
- 3/4 stick ice cold butter (6 tbsp)
- 1 c chopped walnuts
- 1 c fresh cranberries
- 2 eggs
- 1 tsp vanilla
- 1/3 c yogurt, sour cream or water
Instructions
- Whisk together: 1 1/2 c. Summers Sprouted Spelt Flour ,1/4 c.quinoa flour, 1/4 c. tapioca flour, 1/4 c. Sucanat, 1 Tbsp. baking powder, 1/4 tsp. salt (opt)
- Cut in 3/4 stick (6Tbsp.) of ice cold butter, leaving some pea-size pieces
- Add in: 1 c. chopped walnuts, 1 c. chopped fresh cranberries
- Whip together and just lightly mix in: 2 eggs, 1 tsp. vanilla, 1/3 c. yogurt, sour cream or water
- Dough will be 'stiff but moist'. Scoop dough into greased scone pan or drop 1/4 c. on a greased cookie sheet.
- Bake at 400 degrees for 14-16 minutes. Cool before topping with Maple Glazing.
