Cranberry Wheat Germ Scones

Jill Heffner, owner of the new Venus Sophia Tea Room on Fisgard, shares her family’s favourite recipe for scones. Perfect with a cup of Earl Grey!

Prep time: 5 minutes, total time: 35 minutes

Overworking the dough will make the scones tough, so handle it as little as

possible. The dough should come together into a rough mound and should

feel slightly sticky.

 

Ingredients:

1 3/4 cups of all purpose flour, plus more for dusting

1/4 cup wheat germ

3 Tablespoons sugar

1 Tablespoon baking powder

1/2 teaspoon coarse salt

1/3 cups dried cranberries

1 1/4 cup heavy cream

2 Tablespoons unsalted melted butter

 

Method:

Preheat oven to 425. whisk together flour, wheat germ, sugar, baking

powder and salt in a large bowl. stir in cranberries. add cream, and stir

just until combined.

Turn dough out onto a lightly floured work surface. Gently gather

dough into a mound just until it holds together. Pat into 8″ circle about

1/2″ thick. Cut into 8 wedges.

Place wedges on oiled and lightly floured baking sheet. Brush tops

with melted butter. Bake until golden brown,  20 minutes. Cool on wire

racks. Serve warm or at room temperature with softened butter.

 

 

Serves 8

Written By:

Gary Hynes, a writer and photographer, founded EAT magazine in 1998 and is its editor and chief paperboy. He studied Electronic Music with Samuel Dolan at Toronto’s Royal Conservatory of Music, Audio Recording Technology at ...

Comments are closed.