Whole Wheat Cornmeal Cranberry Drop Scones

Finally!  It’s been far too long.

While procrastinating on inorganic chemistry studying and microbiology assignment # 5 perusing recipes that had one of the key ingredients of pumpkin, cranberries, chocolate, pears, pecans, butternut squash, and sweet potatoes (you’ll see)… I came across these scones.

Scones, I’ve done. But with cornmeal? Not ’til today.

Flaky, crumbly-yet-holds-together, tart and sweet, with a zing of lemon zest, crunchy outside with a tender center. Glad I tried them.

Whole Wheat Cornmeal Cranberry Drop Scones

Adapted from Martha Rose Schulman of the New York Times

1 cup whole-wheat pastry flour

1 cup fine stone-ground cornmeal

1/4 cup unrefined sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 teaspoons finely chopped lemon zest

7 tablespoons cold unsalted butter, cut into 1/2-inch pieces

1 egg

2/3 cup plain nonfat Greek Yogurt

3/4 cup dried cranberries, soaked for 10 minutes in warm water and drained

Preheat the oven to 375 degrees. Line baking sheets with parchment.

Sift together the flour, cornmeal, sugar, baking powder, baking soda and salt. Dump any bran remaining in the strainer into the bowl. Using two knives, slice the knives together through the butter until you have coarse chunks of butter throughout the mixture–it doesn’t have to be completely homogenized (like that vocab word? oh yeah). Mix in the lemon zest.

In a separate bowl, whisk together the egg and the yogurt. Fold in the yogurt/egg mixture into the flour mixture until just combined. Add the cranberries and fold in until mixed in evenly throughout, but no more.

Drop the batter by heaped tablespoons onto the parchment-lined baking sheets, leaving an inch or more of space between each one (they do spread). Bake one baking sheet at a time in the middle of the oven for 15 to 20 minutes, reversing the baking sheet front to back halfway through, until lightly browned. Let cool a few minutes on a baking rack.

Yield: 20 3-inch scones.

They came out SO good. I like cornbread and cornmeal things in general. Maybe because I actually weighed out the flour and cornmeal? You can find the weight conversions on the original recipe. Scones are so fun to make!

And don’t listen to the plate. These can be eaten ANYTIME… I would say breakfast… a snack… 3 or 4 would make a good dinner. I mean, pizza’s a vegetable; these have corn(meal) and cranberries, so these could be a vegetable and a fruit. Got some whole grains in there… what a well-rounded meal!


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