It's not raspberry time of year so I used dried cranberries. I grew up in Bandon, am a bit partial to the West coast varieties, and know good cranberries. Clearwater Cranberries is making some of the best dried cranberries to be had. They use cane syrup and a light coating of oil to keep them from sticking together.
I think Andrew and I have gone through almost 7lbs since the beginning of February. I'll soon be featuring another recipe highlighting these wonderful gems. You have to buy them in 25lb boxes but Scott might be willing to sell direct. I bought two boxes in February and sold some to friends and family. No one has been unhappy. In fact, I need to call Scott and see about another box!
Cran-Almond Scones
1 c. brown rice flour
1/2 c. sorghum flour
1/2 c. tapioca flour
1 T. baking powder
1 tsp xanthan gum
1/2 tsp salt
1/2 c. cold butter
1/3 c. maple syrup
scant 2/3 c. milk
1 T. vanilla
1/2 tsp. almond extract
1/2 c. slivered almonds
1/2 c. dried cranberries
raw sugar
Preheat oven to 425.
Sift together the dry ingredients in large bowl. Cut the butter in until it resembles coarse crumbs (I did this with butter straight out of the fridge...be sure you have a good pastry cutter and patience...it works, really!)
In smaller bowl, mix together the maple syrup, milk, vanilla, and almond extract.
Add liquids to dry ingredients and stir. The mixture will thicken a bit as it sets. Add the almonds and cranberries. Drop onto greased cookie sheet (makes between 6 and 8 scones). Sprinkle a bit of raw sugar on top of each scone.
Bake 15-19 minutes. Let cool a bit and enjoy with a cup of hazelnut coffee or whatever you want, I guess!
This was submitted to Slightly Indulgent Tuesdays at Simply Sugar & Gluten-Free. Go there for more yummy recipes! Also posted at Pennywise Platter Thursday at The Nourishing Gourmet.
1 comment:
Mmm, these look amazing. I'm on a huge dried cranberry kick right now, this would be perfect!
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