Once daylight savings time is over and we’re back to Standard time, the days seem shorter with darkness coming before dinner time. Whose idea was this any way? I don’t really need the sun shining in my eyes, waking me up at 6am., nor do I appreciate it when it starts getting dark when I want it to stay light outside. Where’s all the day light we’ve been “saving”? This whole time change thing makes me grouchy.
To get me over this hissy-fit I needed something good to eat. Something baked, delicate and crumbly. Something sweet, but not too sweet, with good-for-me-and-you ingredients. Into my laboratory/kitchen I went and in about 45 minutes we were having these scones with a cup of coffee. They didn’t bring back more day light but they did help me to get over the “grouchies”. If you’re having a “mood” these scones just might help you too.
CRANBERRY AND OAT SCONES
Yield: Makes 10 scones
- 10 Tbsp. frozen butter
- 1/2 cup milk (regular, almond, coconut are all OK)
- 1 tsp. lemon juice
- 1 cup fresh cranberries, chopped in a processor
- 2 2/3 cup flour ( or flour and oats combination)**
- 1/3 cup natural cane sugar
- 1 Tbsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. coarse salt
- zest of 1 orange
- 2 large eggs
** In place of regular flour I made up this combination: 1 cup whole wheat flour, 2/3 cups oats, 2/3 cups oat flour, 1/3 cup potato flour. Also I used almond milk instead of regular milk soured with lemon juice. Either works just fine. You could also use buttermilk and omit the lemon juice.
1. Preheat oven to 400 *F. Line a baking sheet with parchment paper or grease lightly.
2. Mix milk with lemon juice, and keep in refrigerator to chill
3. Coarsely chop cranberries in a food processor and reserve.
I have a small 2-cup processor that works great for small amounts like this and saves getting out the big processor.
4. In a large bowl, whisk together the flour (s), baking powder, baking soda, salt and orange zest…..
Grate butter on the large holes of a box grater. Add to flour and toss gently to integrate.
5. Whisk 1 large egg into the chilled milk and fold into the flour mixture. Fold in cranberries.
6. On a floured surface, knead the dough a few times till it just comes together. Do not over work it. Form into a disc. Roll out to 3/4 – inch thickness. Cut with a 2-inch round cutter. Place on parchment lined baking sheet. Reroll scraps and repeat.
7. Brush tops with remaining egg and sprinkle with oat flakes and natural sugar.
8. Bake till golden, about 18 minutes. Watch carefully, they brown up quickly. These freeze well.
SOURCE: Adapted from Everyday Foods