baking powder alternative,
Corn-Free,
Cranberry,
Dairy-free,
dried fruit,
from scratch,
Little Kids in the Kitchen,
Scones,
slow food,
Summer
Sometimes, Scones Happen!
12:40 PM
Baking up a storm over here and one random day during the week, cranberry scones appeared! Love them with tea (of course) or by themselves. They're best hot out of the oven, but also freeze and re-heat well.
Cranberry Scones
1 cup cold margarine
4 1/4 cups unbleached AP flour
1/2 cup sugar
2 tsp baking powder*
1/2 tsp baking soda
1/4 tsp seasalt
2 cups soymilk or coconut milk
1 cup dried cranberries (or raisins or currants)
* DIY corn-free baking powder:
1 tsp baking soda, 2 tsp cream of tartar yields 1tbsp
Begin by chilling the margarine and cutting it into 1-inch cubes. Then freeze for 10 minutes.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the butter with your fingers, and press the cubes into the dough to create large flakes. Stir in the soymilk until the flour is moistened and the dough starts to come together in large clumps. Stir in dried fruit. Knead the dough in a bowl until it starts to hold together, and then put it on a lightly floured board or countertop.
Preheat the oven to 400f with an ovenrack set in the middle. Preheat a cooking stone, or baking sheet with parchment paper on it while the oven is coming to temperature.
Lightly flour the top of the dough, and roll it out into a piece that measures 1 inch thick by 8 inches wide and 12 inches long. Use a scraper or knife to keep the edges even. Fold the dough into thirds, lightly flour the board again, and rotate the dough so that the closed side faces the left. Roll it out again and repeat this "turn" three more times. Refridgerate the dough, covered with plastic wrap, for 15 minutes if it becomes soft and sticky.
Roll out the dough once more. Trim the edges so that it will rise evenly. Cut the dough in half lengthwise so you have 2 pieces, each about 4 inches by 12 inches. Cut each piece of dough into triangles with about a 3-inch-wide base and place them about 1 inch apart on prepared baking sheets.
Bake the scones one sheet at a time (refridgerate whatever is not in the oven). Place the pan on the hot baking sheet or stone and bake the scones for 15 to 20 minutes or until the edges begin to brown and the tops are golden brown and very firm. A thermometer should read around 200F if inserted into the center of a scone.
Cool the scones by placing them on top of a couple handtowels that have been elevated on cooling racks. Fold the towels over loosely and allow the scones to cool until warm or at room temperature.
Mark has fun making these and we all love eating them! Hope you enjoy!
