Cranberry Walnut Scones

‘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'

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

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.

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Original Recipes | Scones

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quinoa flour | Summers Sprouted Spelt flour | walnuts

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