My husband finally made his way down to North Carolina. I am a happy girl. As you all know, I love making him breakfast. Scones are always a winner for breakfast and can last a few days for repeat morning treats.
This trip down, he graciously brought down one third of my pantry. So now I can bake goodies. I am tickled pink!
Yields: 21 scones
2 cups whole wheat pastry flour
1 tablespoon of baking powder
1/2 cup sugar
1/4 teaspoon kosher salt
1/2 cup (one stick) cold unsalted butter, cut into small pieces
1/4 cup unsweetened vanilla almond milk
1/4 teaspoon pure orange extract
2 eggs, lightly beaten
1/4 cup dried cranberries
2 Tablespoons pepitas
2 tablespoon sunflower seeds
Pre-directions: preheat oven to 350 degrees and line a half sheet parchment paper.
1. Whisk together, in a large bowl the flour, salt, & baking powder.
2. Cut the butter into the flour with your fingers. Set aside.
3. In a small vessel mix the eggs, extract and almond milk. Add the liquid ingredient blend into the flour. Fold the cranberries, and seeds into the wet batter.
4. Pour the batter onto the pan and spread evenly. Bake for 20 minutes. Allow to cool on wire rack for 10 minutes and cut the scones using a wide mouth mason jar. Place the cut scones on wire rack to cool the remainder of the way or enjoy warm. These scones are more cake like texture than traditional scones.