Thursday, March 11, 2010
Yum! These are easy (just a wee bit messy) to put together. If you make biscuits, it's a similar process.
Stir those together, then add either butter, shortening or lard (stay with me on the lard, K?)
Use a pastry blender, forks or your fingers to combine the fat with the dry ingredients. Mix until crumbly or 'sandy'.
Add pecans, dried cranberries and lemon zest or dried lemon peel. Stir to combine.
Add buttermilk, stir to combine.
I had to add a little more whole wheat pastry flour to get this texture - I don't want them too wet, but not quite as dry as biscuits either.
For large scones, divide the dough into two portions. I'm making mini scones today, so I'm dividing it into six. If you don't have a silicone mat, lightly grease the pan or spray with nonstick spray.
Lightly flour your hand and pat the dough into a little round, about 3/4 inch thick.
Divide each round into 4 pieces with a bench knife (or a regular knife). If you make the large rounds, divide each one into 8 pieces.
Bake at 400 degrees for 15 minutes or until lightly browned. Transfer from baking sheet to cooling rack. I'm glazing them with a little lemon glaze, but that's optional. (I had some on hand so I used it.)
OK, real quick - the lard. Isn't lard really horrible, and bad for you, and evil? Well, some recent research indicates that it might not be all that bad. Lard has more 'shortening power' than butter or shortening, so you need less - 1/3 less! That lowers the calories significantly. I've included measurements for all 3 fats so that you can decide which you want to use.
Here is the recipe!
Cranberry Lemon Pecan Scones
2 c. whole wheat pastry flour
1 c. oat flour
1/3 c. sugar
1 t. salt
1 t. wheat gluten
2 1/2 t. baking powder
1/2 t. baking soda
3/4 c. butter or shortening OR 1/2 c. lard
1/3 c. chopped pecans
1/3 c. dried cranberries
1 1/2 t. lemon zest or dried lemon peel
1 c. buttermilk
1. Preheat oven to 400 degrees. combine flours, sugar, salt, gluten, baking powder and baking soda in a bowl. Add butter (or shortening, or lard) and mix in to a coarse meal. Add pecans, cranberries and lemon zest/peel, stir to combine. Add buttermilk - mix until combined, adding a little additional whole wheat pastry flour if needed.
Divide dough according to your plans - six small rounds or two large rounds and pat to 3/4 inch thick with floured hands. Place on a silicone mat or a greased baking sheet, cut small rounds into 4 wedges each, cut large rounds into 8 wedges each, separating slightly. Bake approximately 15 minutes, until lightly browned. Transfer to a cooling rack, glaze if desired. Serve warm with butter and marmalade.
Makes 16 large scones or 24 mini scones.