These make a fairly quick and delicious treat to bring over to a friend who's going through a difficult patch. They show love and kindness... because you're that kind of person.
Save one or two or three for yourself because you know you deserve some love too. Eat one slowly while sitting on a porch listening to the birds sing their springtime songs.
Wrap them up in some parchment, tie it up with a pretty ribbon, and deliver to to a friend of neighbor. Then they'll know how much you care.
We need to take care of each other and spread throughtfulness.
Pass it on.
Cranberry (or Cherry) Chocolate Scones
(adapted from King Arthur Flour's Whole Grain Baking Cookbook)
2 1/2 cups (8 3/8 ounces) whole wheat pastry flour or 2 cups whole barley flour
1 cup (4 1/2 ounces) unbleached all-purpose flour
1/4 cup (1 3/4 ounces) granulated sugar
1/4 cup (1 7/8 ounces) packed light or dark brown sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup (1 stick or 4 ounces) cold, unsalted butter
3/4 cup (3 3/4 ounces) dried cranberries or cherries
3/4 cup (4 1/2 ounces) chocolate chunks or chips
1 large egg
1 cup (8 ounces) buttermilk
2 tsp vanilla extract
Milk, for brushing the tops
Coarse sugar for sprinkling
- Preheat the oven to 375°F. Lightly grease a baking sheet or line it with parchment paper.
- Whisk together the flours, sugars, baking soda, baking powder and salt in a large bowl.
- Using a fork or pastry blender or a mixer with a paddle attachment, cut the butter into the dry ingredients until the mixture resembles bread crumbs. Add the dried fruit and chocolate and stir with a fork just to mix them in.
- Whisk together the egg, buttermilk and vanilla. Add all at once to the dry ingredients and stir lightly and quickly with a fork until the dough is evenly moistened.
- Turn the dough out onto a floured surface and knead two or three times.
- Divide the dough in half and pat each into a circle about 1/2 inch thick and 6 inches in diameter. Cut each circle into 8 wedges.
- Transfer the scones to the baking sheet. Brush the tops with a little milk and sprinkle with coarse sugar.
- Bake until the scones are puffed and golden brown, about 22-25 minutes. Serve warm.