|Soaked Cranberry Scones served with fresh whipped cream and Aronia Berry Syrup (The syrup will be featured in our next video and related posts!)|
Scones are such an easy breakfast to make, especially if you soak the majority of the ingredients the night before like this recipe directs. This recipe turns out a very moist scone with a thin encasing crust, which I think is the perfect blend of texture for a well made scone.
Here is what you will need:
- 2 cups whole wheat flour
- 1/3 cup SUCANAT
- 1/2 cup cooking oats
- 1/3 cup melted butter
- 1 egg
- 1/2 cup orange juice
- 3 Tablespoons plain yogurt
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup dried cranberries
- 1/8 cup cream/milk
- 1 Tablespoon cane juice crystals
Mix together the flour, SUCANAT, oats, butter, egg, juice, and yogurt and then cover and leave until morning.
In the morning, add the baking powder, salt and baking soda to the mix and knead in until incorporated.
Pour the cranberries on top of the dough and then knead them in too.
Divide the dough into two balls.
Press the balls out into small rounds and then brush the rounds with cream/milk, sprinkle with cane juice crystals, and then cut each into 6 pieces.
Bake at 375 degrees Fahrenheit for 25 to 30 minutes.