The Loma Prietan - October 2001
Cooking Green Recipe
With their colorful flecks of cranberry red and rich golden crust, these scones are as beautiful as they are delicious. You can substitute up to 3/4 cup of the wheat flour with whole wheat pastry flour, barley flour, or finely ground oatmeal.
- 2 cups unbleached white flour
- 2/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup canola oil
- 1/2 cup fresh or frozen cranberries, thawed
- 2 teaspoons grated orange rind
- 1/2-3/4 cup soymilk/rice beverage + 1 teaspoon apple cider vinegar
Combine the flour, sugar, baking powder, baking soda, salt, and canola oil in a bowl. Combine the cranberries, orange rind, and soy or rice beverage with vinegar in another bowl. Blend the two together, stirring just until dry ingredients are moistened and dough is the correct consistency for patting into a circle.
Lightly flour a flat surface, and with floured hands, knead the dough a couple of times. Then form it into an 8-inch circle about 1/2-inch high. Transfer the circle to a cookie sheet covered with baking parchment or a thin film of cooking spray. With a sharp knife, carefully cut the circle in place into eight wedges. Brush with maple syrup, or sprinkle sugar generously over the top of the circle. Bake at 450° for 20-25 minutes, until the crust browns lightly and the middle of the circle is fairly firm.
Adapted from Delicious! by Kay Bushnell