What’s better than a warm cup of Fair Trade coffee in the morning? Following up that cup of coffee with a side of Zesty Cranberry and Chocolate Scones!
Perfect for a relaxing weekend breakfast or prepared ahead for a quick grab-and-go option. Make a batch and while you’re at it…bring a batch to One World Market!
You’ll need:
Ingredients
- 2 cups flour (all-purpose)
- 1/2 cup sugar
- 1 3/8 teaspoons baking powder
- 1 teaspoon salt
- 1 egg
- 1/2 cup milk (preferably whole)
- 1 cup cold butter, unsalted
For Zesty Cranberry Scones:
- 1/2 cup dried sweetened cranberries
- 3/4 Tablespoon orange or lemon zest
For Chocolate Scones:
- Equal Exchange Organic Panama Extra Dark Chocolate Bar (available at One World Market)
Preheat oven to 375F degrees.
Sift dry ingredients together (in sifter or wire colander).
Beat wet ingredients separately: Cut the butter into the dry ingredients until crumbly. You should still see chunks of butter. (If you don't have a pastry cutter, just use a big fork.)
Stir in the cranberries and zest or chocolate (if splitting dough into two parts to make both cranberry and chocolate scones, do this after adding wet ingredients).
Add wet ingredients to dry just until moist. Don't overmix!
With lightly floured hands on a floured surface, shape into a circle about 1" tall. (The scones will double while baking!) Cut into wedges with a sharp knife. Use a spatula to transfer to a cookie or pizza sheet.
Bake for 20-30 minutes. Watch during the last 5-10 minutes as cooking time may vary according to your oven and also how golden brown you prefer the tops!
You can get creative with this recipe. Change the fruit, add nuts, a splash of wheat germ to the flour. Just keep the butter cold and don't overmix ñ leaving chunks of butter in the dough is what makes it flaky.
Makes 8 super-rich scones.
Photo and Recipe Provided by Equal Exchange
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