Mechelle over at Bouncing Berry Farms in Bandon-by-the-Sea, Oregon requested a product review of their cranberry products, and I was happy to oblige! I adore cranberries in any way, shape, or form, and I was excited to try Bouncing Berry Farms’ berries! I loved hearing from Mechelle about how she, her husband, and their children go out into their bog together to harvest these berries – so adorable! This is a true family operation, and you can taste the love and care in their products – check them out and see for yourself! In the meantime, try these scones. I think you’ll love them. This is a simple recipe that you can have in the oven in less than 15 minutes, so on the table in about half an hour start to finish. The texture is velvety and rich in spite of the small amount of fat relative to most scones. The cranberries add a nice sweetness, and if you are really lucky, you’ll have some Gourmet Cranberry & Organic Apple Fruit Delight from Bouncing Berry Farms to serve alongside your scones. This is another fabulous product that you’ll soon see featured in a new recipe post, but I had to swipe a bit from the generous 32-ounce jar that Mechelle sent to me to serve with these scones. Needless to say, this combo made for a perfect breakfast on a crisp mountain morning!
Cranberry Scones
Gluten-soy-nut-free & Vegan
A note about the flours used here:
1 c. white rice flour
½ c. sweet sorghum flour
½ c. corn flour
2 teaspoon baking powder
Cranberry Scones
Gluten-soy-nut-free & Vegan
A note about the flours used here:
You may substitute 2 cups of my GF Flour Blend that you see in current (Fall 2011) How-To Videos, which is:
1 cup white rice flour
1 cup brown rice flour
1/2 cup tapioca flour
1/2 cup potato starch
1 1/2 teaspoons guar gum (or xanthan gum)
Combine all of the above with a whisk to blend. You will have 3 cups of GF Flour Blend. Use 2 cups here in place of white rice, sorghum, and corn flour (1st three ingredients below). Reserve the additional cup of flour blend for another use. Proceed with recipe as follows.
1 c. white rice flour
½ c. sweet sorghum flour
½ c. corn flour
2 teaspoon baking powder
1/2 teaspoon baking soda
¼ t. salt
2 T. sugar
4 T. Earth Balance® buttery spread (If you are not dairy free, use butter, cream cheese, or Greek yogurt here)
Egg replacer to equal 1 egg (prepared) [OR 1 egg OR ¼ c. egg substitute if you can have eggs]
¾ - 1 c. rice milk (If not dairy free, use buttermilk)
½ to ¾ c. dried cranberries (or other dried fruit, or none at all)
1 – 2 t. extra sugar for topping
Preheat oven to 425 degrees. Line a baking pan with parchment paper or grease lightly (cooking spray will work).
In a mixing bowl, combine flours, baking powder, salt, and sugar. Whisk until blended. With a fork, cut in Earth Balance (or butter, etc.) until a coarse crumb mixture is achieved (pea-sized crumb).
¼ t. salt
2 T. sugar
4 T. Earth Balance® buttery spread (If you are not dairy free, use butter, cream cheese, or Greek yogurt here)
Egg replacer to equal 1 egg (prepared) [OR 1 egg OR ¼ c. egg substitute if you can have eggs]
¾ - 1 c. rice milk (If not dairy free, use buttermilk)
½ to ¾ c. dried cranberries (or other dried fruit, or none at all)
1 – 2 t. extra sugar for topping
Preheat oven to 425 degrees. Line a baking pan with parchment paper or grease lightly (cooking spray will work).
In a mixing bowl, combine flours, baking powder, salt, and sugar. Whisk until blended. With a fork, cut in Earth Balance (or butter, etc.) until a coarse crumb mixture is achieved (pea-sized crumb).
Add egg and ¾ cup of the milk. Stir to combine. If mixture is too dry to come together, gradually add the remaining ¼ cup milk, a little at a time, until the dough comes together into a slightly sticky ball that pulls away from sides of bowl when stirred. Add dried cranberries, if using, and stir gently.
With lightly greased hands, scoop ball of dough and place on prepared baking pan. Flatten gently, forming into a circle that is approximately 8-inches across and 1 ½-inches thick.
With a knife, gently score the top of dough, so that it is divided into 8 equal triangles (like cutting a pie, but do not cut more than half way through the dough).
Bake for 17-20 minutes, or until firm in center and lightly golden around edges.
Makes 8 scones.
With lightly greased hands, scoop ball of dough and place on prepared baking pan. Flatten gently, forming into a circle that is approximately 8-inches across and 1 ½-inches thick.
With a knife, gently score the top of dough, so that it is divided into 8 equal triangles (like cutting a pie, but do not cut more than half way through the dough).
Bake for 17-20 minutes, or until firm in center and lightly golden around edges.
Makes 8 scones.
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