I’m about to give up on this, but then I only have 3/4 pouch left. So, after talking about making scones for weeks, here I am! I dug out a recipe on Martha Stewart site (a place I haven’t ventured to in a long time) and made these 🙂
You can find the recipe here: http://www.marthastewart.com/338474/cranberry-scones
There were a few modifications to the recipe.
- As usual, I used Gluten-Free flour because thats all I have now. And its a lifestyle I’m working on. There is one thing to note about gluten-free anything is that it makes baked goods slightly more dry and in the case of an already pretty dry baked goods, like scones, there needs to be some moderation if you like.
- I estimated the amount of butter, mostly because I only had two little slabs left so I could only work with what I had…
- Half and half means milk and cream. I used almond milk (2/3 cup) and then instead of cream, I used raspberry yogourt. I would have preferred to use vanilla but it was a choice between raspberry and blueberry.
The scones tasted good but I’m guessing because of the gluten-free flours, it felt even more dry than it usually would. The cranberries added a burst of flavor and there were still hints of the raspberry yogourt in there which really helped. However, I’d say it was a success because matched with tea in the morning, it was pretty good 🙂
I don’t make scones often so there’s still a lot of improvement that I can make on this.
Do you like scones? What do you like to add to it?
I still have one more cranberry baking adventure. Any suggestions?