Friday, June 20, 2014

Cranberry Orange Scones

If you have kids, you probably know what summer break is like:  trying to keep them busy and entertained without letting their brains turn to mush!  One of my favorite ways to do that is baking together.    I have my older girl (first grader now!) read the recipe out loud, and both girls love to stir and mix and pour ingredients.  Today’s group baking exercise?  Cranberry Orange Scones!
These are gluten-free, made with coconut flour.  If you’ve never tried it, I can’t recommend it highly enough.  For six big scones, you only need half a cup of coconut flour!  I like making treats for the girls that are single serving – that way there’s no arguing over whether the slice of bread is big enough, or having to share the last one.  These came together in a snap.  I made some changes, but the original recipe (found on the Elana’s Pantry website) directs you to mix all the ingredients in a food processor, and I’m sure that would have made the recipe go even faster!  But because my girls wanted to help, we mixed them by hand – dry ingredients in a large bowl, wet ingredients in a smaller bowl, and then mixed wet into dry.
Try these little heaven-scented beauties today!
Cranberry Orange Scones 
(Gluten-Free)     makes six large scones
  • 1/2 cup coconut flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 cup coconut oil or softened butter
  • 1/4 cup honey
  • 4 eggs
  • 1/2 cup dried sweetened cranberries
  • zest of one orange, plus the juice of half the orange
  1. In a large bowl, blend together the flour, salt, and baking soda.
  2. In another bowl, beat together the coconut oil or butter, honey, and eggs.
  3. Mix the egg mixture into the flour mixture.  Stir in the cranberries, orange zest, and orange juice.
  4. On a Silpat mat or parchment paper, make six mounds of dough.
  5. Bake for about 15 minutes at 350*F.

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