Scones were some one of the first things I learned to bake, back in the early 80s when I was obsessed with tea parties. I don’t make them often anymore, because they are so darn unhealthy, but I had an early morning meeting and thought that I would bring these, still warm, to cheer everyone up. I also made them healthier – hurray!
Clementine Cranberry Scones
1.5 cups all purpose flour
1.5 cups whole wheat pastry flour
1/3 cup demerara sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 tablespoon grated clementine peel
1/2 cup chilled unsalted butter (or Earth Balance), cut up
3/4 cup dried cranberries
3/4 cup chilled buttermilk or soy milk
1/4 cup fresh clementine juice
2 Tbs. demerara sugar (for sprinkling)
Preheat oven to 400°F. Line baking sheet with parchment paper. Sift the flour, sugar, baking powder, salt and baking soda into large bowl. Stir in the grated clementine peel. Add butter and rub in with fingertips or a pastry tool until mixture resembles coarse meal. Mix in dried cranberries. Add the clementine juice to the milk, then gradually add the wet mixture, tossing lightly with a fork until the dough forms moist clumps. Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4 turns. Form dough into 1-inch-thick round, and sprinkle with the remaining sugar. Cut into 8 wedges, transferring the wedges to prepared baking sheet, spacing 2 inches apart. Bake 20- 25 minutes, until tops of scones are golden brown. If you don’t have parchment paper, place the round in a 8 inch cake pan and bake before cutting into wedges. Carefully remove scones from the baking sheet and cool on a baking rack. Serve scones warm or at room temperature, with butter, jam, clotted cream or cream cheese.