Cranberry and Flax Seed Scones
Last weekend, I was going to make up another batch of those Whole Wheat and Flax Seed Pancakes, but decided to see what else I could do with flax seed meal. I checked out the manufacturer’s website again and found a recipe for Cinnamon Flax Scones. Can you believe I have never made scones? Sure, I have seen them being made on Food Network, and I have eaten them in bakeries, but never made them myself.
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After I got started, these scones really only took a couple of minutes to put together, and maybe even a little under 15 minutes to bake. But oh, when they came out of the oven, they were light and sweet. I didn’t even need to put butter or anything else on them. According to the original recipe, if you portion the dough into 12 scones, each has only about 180 calories. Mine must have been much smaller, because I think I ended up making closer to 20 scones. That meant the calories were so low I am allowed to eat 4-5 at a time, right? 
Unfortunately, I find myself getting bored with breakfast sometimes, but tossing a batch of these into the mix every now and then is sure to help break the monotony. I am looking forward to trying these again with different fruit combinations.
Two questions for you today:
What do you like to put in your scones?
What kinds of different breakfasts do you use to “switch things up” so you don’t get bored with the same morning routine?
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Cranberry and Flax Seed Scones
INGREDIENTS
- 1 3/4 cups all purpose flour
- 1/4 cup brown flax seed meal
- 1/3 cup sugar
- 1/2 tsp. baking soda
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 /2 tsp. cinnamon
- 1/3 cup butter, cubed (not softened)
- 3/4 cup buttermilk
- 1/2 cup rasins (I used dried cranberries)
METHOD
1. You *can* mix this by hand using a pastry cutter, but I found the food processor to be much easier. Combine the flour, flax seed meal, sugar, baking soda, baking powder, salt, and cinnamon in the food processor until well mixed.
2. Cut the butter into small cubes, and drop into the food processor. Using the pulse function, process the contents a few times, until the cubes of butter are no longer distinguishable. Pour in the buttermilk, and process until the dough combines into one large ball. (I poured the buttermilk in while the processor was running.)
Note: The butter should be cold for this step, NOT softened.
3. Scatter the raisins (or cranberries) on a floured surface, and lay the dough out on top. Knead several times to incorporate the fruit, and roll until the dough is only about a half inch thick.
Note: I found the dough to be overly wet at this point and ended up adding quite a bit of extra flour to make it manageable; however, it is important to not add too much. So, go as sparingly as you can with the extra flour.
4. Cut into triangles (roughly 2 inch in height, 4 inch in length) and place on an ungreased baking sheet. Brush with an egg wash (1 egg white and 1 Tbsp. water) and bake at 325° for about 15 min. or until the bottoms have browned.
Note: The size listed is actually pretty small. You could easily cut the scones into larger pieces, but they may require longer baking times.
Recipe from Bob’s Red Mill website.
Perfect…. I was looking for recipes for flax seeds yesterday!
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