Thursday, December 27, 2012
Cranberry Cacao Scones
Music: Archangelo Corelli, Christmas Concerto
Jim is the sweets-maker in our house now since I rarely eat sweets. But I sometimes indulge once in a great while. These are vegan (of course) and deliciously moist. No eggs or dairy required to enjoy this sweet goodness!
1 C organic unbleached white flour
1 C almond flour (we used leftover pulp from making almond milk)
1/4 C coconut sugar (or date or turbinado sugar--the less processed the better)
3 tbsp raw coconut oil
1/4 C cacao nibs
1/2 C dried currants or cranberries
3 tsp baking powder
1 tsp sea salt
3/4-1 C soy or nut milk (if using almond pulp, use only 1/2 C milk)
Combine sugar, flour, salt, and baking powder. Cut in coconut oil into sugar/flour mixture. Stir in cacao nibs and cranberries. Add milk and stir until dough forms. Use hands to gently knead into ball.
Cut dough in half. On floured board, flatten into circle 1/2" thick. Quarter them into triangle shapes. Bake on parchment paper-lined baking sheet at 400 degrees 12-14 minutes or until lightly browned.
Enjoy with a cup of tea, coffee, or hot chocolate!