So, the curries will have to wait for awhile. My mom’s birthday was last week, and I whipped up some surprise scones for her ahead of time. I started with my basic Breakfast Scones recipe and added some almond extract, orange peel, and dried cranberries. And since I love my mom and it’s right around Valentine’s Day, I patted them out and cut them out with a heart-shaped cookie cutter instead of the usual wedges. They didn’t look amazing, but they tasted delicious. 🙂
- 1 cup milk + 1 Tablespoon white vinegar (in place of buttermilk/yogurt)
- 2 teaspoons dried orange peel
- 2 cups flour
- 1 cup whole wheat flour
- 1/2 cup packed brown sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 cup dried cranberries
- 3/4 cup cold butter (or vegetable oil)
- 2 teaspoons almond extract
- Combine the milk, vinegar, and orange peel and set aside.
- Combine flours, brown sugar, baking powder, and baking soda.
- Cut in butter until the mixture resembles coarse crumbs. (A pastry cutter is really a great tool for this!)
- Add the cranberries and mix until evenly distributed.
- Stir in milk until a soft dough forms. (Now, I don’t know if my measurements were off since I was using pint jars because my measuring cup was dirty or what, but my dough was a mite too soft, and I ended up stirring in an extra 1/4-1/2 cup flour at this point.)
- Knead gently 10-12 times or until the dough is no longer sticky.
- Divide the dough in half; place on ungreased baking sheets, and gently pat or roll each half into an 8 inch circle about 1/2 an inch thick.
- Cut each circle into 8 wedges. Separate the wedges slightly. OR, cut into hearts using a cookie cutter.
- Bake at 400° F for 15-18 minutes until lightly browned.