I have an affinity for all things Vermont. I can’t help it. Part of it is because I have many friends who live there, part of it is because they know good food, and another part of it is due to the fact that I haven’t been there. Trust me, it’s certainly on my list of places to visit! It should be yours too…have you seen these pictures?
It’s quaint, isn’t it?
While this photo might be altered a little to accent the already beautiful sky, the landscape is obviously gorgeous and directs the viewer right toward the center. It looks breathtaking.
Let’s talk food—
Sooo…I made these awesome scones to take for my Urban Assessment class yesterday morning. Yea, we’re really mature. We have to bring snacks to 1) incentivize attendance and 2) to keep everyone’s attention. We assign people to snack day. Awesome.
I decided I was going to make scones. I chose scones because I wanted to test drive my new purchase: sucanat, didn’t have extracts of any kind, and I wasn’t about to chop up a crap ton of Hershey’s chocolate bars to get chocolate chips. What better way to test drive a new creation than on complete strangers, right?
I like scones. They’re so easy to make, and mine are the perfect combination of soft, chewy and sweet. These were no exception. In fact, they may have been my best batch yet! Perhaps it was the Vermont maple syrup, or the organic butter. Maybe it was the combination that led to their awesomeness. These folks, were delicious! I hope you enjoy the recipe, and don’t worry about the shape. They’re meant to be imperfect.
Think of them as a chunk biscuit.
Vermont Maple Cranberry Scones
6 c. All Purpose Flour (I highly recommend King Arthur APF)
5 tsp Baking Powder
1/2 tsp Salt
2/3 c. Brown Sugar (I used Sucanat which is brown cane sugar, I don’t use white sugar in my own baking anymore)
1 tsp Baking Soda
12 oz softened Organic Butter (3 sticks of butter, organic is best…it provides a creamier product, trust me!)
Maple Syrup (amount to your liking, I probably used a little less than 1/4 cup)
I also added quite a few shakes of cinnamon, it’s my go-to. The recipe doesn’t call for it though.
1/2 c. dried Cranberries
Milk to get things moving, I always eye this. I think it’s less than half a cup, but milk just makes sure the mixture isn’t too dry and flaky. Just eye it and add as needed. I also used almond milk, but you can use any type of milk too. I’ve used both 2% and almond milk. Either won’t disappoint.
Note: This recipe is pretty basic and you can add in anything to your liking. I’ve used cinnamon chips, chocolate chips, dried cherries, white chocolate, frozen fruit…anything really!
Directions: First soak your cranberries in water for at least 10 minutes. It makes them less tough, and I think it’s easier on your stomach to digest. Combine all of your dry ingredients. If you don’t have softened butter lying around nuke it in the microwave or heat on the stove. This makes the mixing process easier, especially if you do it by hand like I do. Add the butter and some milk to the mix. Once the butter and dry ingredients are combined, add in your maple syrup. Here you might also add in more milk depending on the consistency. The mixture will be somewhat sticky, but it shouldn’t be so sticky that it’s difficult to handle. If this is the case, add a little bit more flour. Once it’s combined, drop a dollop of scone on parchment paper (or a greased cookie sheet) and bake @ 400 for 23 minutes.
*Note: You might want to alter the temperature of your oven according to how well it bakes/cooks things. I put in two cookie pans which had 13 large scones on them. I ended up cooking them for a little longer to ensure they were baked throughout. I recommend keeping a watchful eye on them and sticking a toothpick in the center to ensure they’re baked completely
Let me know if you try them. I’d love to hear how they turned out!
Eat Well, Friends.