Posts tagged ‘cranberry scones’

Cranberry spelt scones


Here we are sneaking up on Christmas day. We have a full house, a full fridge and grandparents to watch our little wriggler – all of which means lots of cooking, which is my favourite way to spend the holidays.

I made these scones this morning and they were a hit with young and old alike. The recipe is an adaptation of a recipe I’ve been using for years. I wanted to lighten it up and make it a little healthier, so I used spelt flour and yogurt instead of white flour and cream, fresh cranberries instead of dried. We need to do something to compensate for the big batch of holiday baking that is sitting on the counter and singing its siren song…just one more gingersnap…

Cranberry spelt scones
Makes 8 scones

2 cups spelt flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon each ginger and cinnamon
1/4 teaspoon salt
1/4 cup cold butter, coarsely grated
1-1/2 cups fresh cranberries, halved
1/2 cup plain yogurt (we are loving Tree Island yogurt lately, made with milk from grass-fed cows (grass-fed = a better life for the animals, and it’s healthier for cows and people))

Preheat oven to 400F. Combine flour, sugar, baking soda, salt and spices. Grate in cold butter and cranberries and stir to combine. Stir in yogurt until a soft dough forms. Pat the dough into an 8″ round and cut into 8 wedges. Place on a baking sheet lined with a silicon mat or parchment paper and bake for 15-20 minutes until golden brown.



December 23, 2015 at 12:04 pm Leave a comment

Cranberry scones with lavender sugar

cranberry flax scones2

I love lazy weekend mornings. Walk the dog, bring the newspaper in from the step, start baking, and then fritter away the rest of the morning reading, sipping coffee, and nibbling.

I’m a big believer in the proverb “necessity is the mother of invention,” especially when it comes to cooking. This recipe came about in the standard way, which is peering into the fridge / pantry / freezer for any usable ingredients. This weekend I found frozen cranberries, flax, and yogurt, and some dried lavender I brought home from France and have been meaning to use more often in baking. It turned out to be an amazing combination, and the scent of lavender added an extra element of relaxation to my blissed-out weekend routine.


Cranberry scones with lavender sugar
Makes 8 scones

1 cup unbleached flour
1/2 cup whole wheat flour
2 teaspoons baking soda
1/4 cup sugar
1/4 cup flaxseeds
1/4 cup flaxseed meal (ground flax)
1/2 teaspoon nutmeg
2 tablespoons vegetable oil
1/2 cup fresh or frozen cranberries
3/4 cup plain yogurt

Lavender sugar topping (optional, but if you have lavender it’s delicious):
1 teaspoon sugar
1 teaspoon dried lavender
1 teaspoon demerara sugar (large crystal sugar – adds a nice crunch)
1 tablespoon vegetable oil

For the scones, combine flours, baking soda, sugar, flax, and nutmeg. Drizzle oil over top of flour mixture and stir to combine. Add cranberries and yogurt and stir until just mixed together (the scones will be tough if you overmix the dough, so be very gentle – it’s better to undermix and have a bit of loose flour at the end). Shape the dough into a loose ball and place in a greased glass pie plate. Press the dough down gently so it fills the pie plate evenly. Use a knife to score the dough into 8 slices before you put it in the oven: this helps the scones cook evenly and makes them easier to serve when they’re done.

Lavender sugar: If you have a mortar and pestle, use it to crush the lavender and regular sugar together (otherwise just combine them) and sprinkle over the scones. Drizzle with oil and sprinkle the demerara sugar on top.

Bake scones in a 375F oven for 30 minutes or until they start to turn golden brown on top (be careful not to overbake). Serve with fruit, yogurt, and coffee for a beautiful breakfast.

Variation: I often use a similar version of this recipe to make cheese scones. Swap out the cranberries for cheddar cheese, decrease the sugar to 1 tablespoon, omit the nutmeg, and add 1 teaspoon of a savory herb like thyme or sage.

scones and yogurt

cranberry flax scones3

March 11, 2013 at 12:12 am 1 comment

Orange delight


The Calgary Farmer’s Market has been bringing in a steady supply of blood oranges for awhile now. I love everything about them. You can see from the image above just how pretty they are. Perfect for bringing some vibrancy into the kitchen or dining room when they’re laid out in a bowl.  I’ve been eating them as a snack at home and doing my best to grate the red-tinged rinds to add to baking. My favorite is adding them to cranberry scones instead of lemon, and I’ve also used the grated orange rind in sugar cookies. I’ve also got a stash of citrus peel stored in the freezer – the blood orange season is a short one.

April 25, 2009 at 10:21 am 2 comments

Cranberry Lemon Scones

Another cran-scone recipe - from The Kitchn

I hope my appreciation and continued enjoyment of the recipe books I’ve received as gifts comes through in these posts about my life in the kitchen. Browsing through cookbooks is great inspiration to try new things. I usually can’t help tinkering, though. This recipe is an adaptation of the various scone recipes in the Four Sisters Inns cookbook my in-laws brought back as a gift when they stayed at the Healdsburg Inn in California’s Sonoma Valley a couple of years ago. (more…)

January 11, 2009 at 12:09 am 1 comment

Flickr Photos

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