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Zesty Cranberry Scones & Chocolate Scones |
By Jessie Myszka, Equal Exchange’s Director of Distribution
About 10 years ago, when Equal Exchange was only about 45 people strong, we had Lunch Club. Volunteers would sign up to cook and participants would contribute a few dollars. Most basic was rice and beans, but friendly competition also led to lasagna, fresh spring rolls, and do-it-yourself waffles! These scones are from an Equal Exchange alum, Kristin Howard, who originally quadrupled the recipe.
Makes 8 super-rich scones. |
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1. Preheat oven to 375° degrees.
2. Sift dry ingredients together (in sifter or wire colander):
- 2 cups flour (all-purpose)
- 1/2 cup sugar
- 1 3/8 teaspoons baking powder
- 1 teaspoon salt
3. Beat wet ingredients separately:
- 1 egg
- 1/2 cup milk (preferably whole)
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4. Have ready:
- 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
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5. 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.)
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6. 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, as we did in the photos).
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7. Add wet ingredients to dry just until moist. Don't overmix!
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8. 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.
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9. 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!
10. 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; leaving chunks of butter in the dough is what makes it flaky. |
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