I made these twice over the last week because my grandmother and I liked them so well. Only problem is the sticky dough…whoever thought that it was possible to knead this was insane! Second time I made them, I just poured out the dough into two circles on the cookie sheet and just cut them into wedges after they were baked. I’ll try adding more flour next time.
I love this recipe. Made the scones for Mother’s Day brunch and they were a big hit! No leftovers. I took the advice of previous reviews: dropped dough by the spoonful on cookie sheet, brushed with egg wash and sprinkled sugar on top of scones and substitued orange craisins. Great flavor and beautiful scones.
Ingredients
Dry Ingredients
2 cups white whole wheat flour
1 tablespoon baking powder
1/2 teaspoon kosher or sea salt
1/2 teaspoon cinnamon
1/4 cup coconut palm sugar
Wet ingredients
5 tablespoons solid coconut oil, see instructions
1 cup low-fat buttermilk, plus 1 tablespoon for brushing over scones
Fruit
1 1/2 cups dried cranberries
Directions
Preheat oven to 375 degrees.
Place measured coconut oil in the refrigerator for 30 minutes or until solid all of the way through. Line a rimmed baking sheet with parchment paper, set aside.
In a medium bowl, whisk together dry ingredients. Using a fork or hands, cut in coconut oil until it resembles coarse crumbs. Add buttermilk and stir just until moistened. Gently fold in cranberries, just until combined or dough leaves the side of the bowl.
Turn dough onto a working surface, lightly dusted with flour. Use hands to shape dough into a 1″ thickness. Use a biscuit cutter, dip in flour, and cut into 10 biscuit shapes or using a knife, cut into rectangle shapes. Place on a parchment lined cookie sheet (or a nonstick cookie sheet).
Brush scones with buttermilk. Bake until golden, about 15- 17 minutes. Allow to cool a bit before serving.
Source: allrecipes.com
