Golden and crisp on the outside, tender and flaky on the inside, with a touch of butter and fresh jam, scones are a holiday masterpiece. Whether you are preparing to host family this holiday season or just looking forward to your next lazy morning at home, these Cranberry Buckwheat Scones and Jam should definitely be a part of your menu.
These are not your typical scones. You know the ones that start with a sweet biscuit base, are filled with sweetened dried fruit and then covered with a heavy sugar glaze coating? Yeah, you're not going to find those here. These scones have depth and character. We know, that's a lot coming from a little ol' scone. A slight bite from fresh cranberries, and the rich, nutty flavor from buckwheat flour, these scones are a notch above the rest. Add to that a perfectly tart and just slightly sweet fresh cranberry jam and you've got a match made in scone heaven. Nutritionally speaking, they pack a punch as well, but more on that later...
If you've ever made scones before you know that there are two very important rules for a tender, flaky product: 1) be careful not to overwork your dough and 2) you want to keep the dough as chilled as possible throughout the process (don't let that buttah melt!). Master these and you're more than halfway to the *perfect* scone!
To start, prep your dry ingredients.
Next, whisk together your wet ingredients and prep your butter.
Combine your butter with your flour to make a "clumpy" mixture.
Add cranberries and toss.
Next, fold in wet ingredients until just incorporated. Pop your dough in the fridge (or freezer) to chill while you make your jam.
Make a simple syrup using water and granulated sugar. Add cranberries and simmer away.
Using your spatula, crush berries and continue simmering...
Once thickened, remove from heat. You are done! Back to the scones we go.
Remove dough from freezer. Press into a round shape with even thickness. Note: it does not have to be a perfect circle, made obvious by the gorgeous blob you see below.
Slice into 8 even pie slices.
Your scones are ready for the oven! Bake until golden and crisp:
Enjoy plain or with a spread of fresh jam.
Nutrition Notes: Fresh cranberries are rich in vitamins C, A, and K and are very low in calories. They contain compounds known as proanthocyanidins or PACs, which are antioxidants that may help prevent a wide range of diseases. Perhaps most recognized for helping to prevent UTIs, cranberries may also prevent cardiovascular disease by helping reduce blood pressure and prevent atherosclerosis, or the build up of arterial plaque formation. Buckwheat is a whole grain rich in zinc, copper, manganese, magnesium, and potassium and as well as iron and B vitamins including folate. It is naturally gluten-free, and boasts a good source of plant-based protein and dietary fiber. Regular consumption of buckwheat may help promote good heart and health and has recently been studied for its effects on cancer, inflammation, and even Alzheimer's disease.
2 cup whole wheat pastry flour
½ cup buckwheat flour
1 ½ cups fresh cranberries
¼ cup granulated sugar
2 ½ tsp baking powder
¾ tsp salt
6 tbsp chilled, unsalted butter
2 tbsp extra virgin olive oil
1 ½ tsp vanilla
½ cup milk
2 tsp fresh orange zest
1 cup water
2 cups fresh cranberries
⅓ cup granulated sugar, maple syrup, or other preferred sweetener
In a large bowl, sift together flours, sugar, baking powder, and salt. Chop butter into small pieces and add to flour mixture with olive oil. Mix together with hands to form a crumbly mixture. Don’t worry about getting a smooth, even dough. There will be larger lumps of butter and that is a-ok!
Whisk together eggs, vanilla, and milk.
Add cranberries to dry mixture and toss until cranberries are well coated. Add wet mixture to dry and stir until a sticky dough forms. Cover and place in freezer for 5-10 minutes to chill.
Preheat oven to 425 degrees. Lightly flour a sheet pan lined with parchment paper. Remove dough from freezer and place on pan. Press dough into an even, flat circle, roughly ½ inch. Slice into 8 ‘pie’ pieces. Place sheet pan back into the freezer for another 5-10 minutes! (This is not required but well help you move your pieces onto your baking sheet without breaking them). While dough is chilling, prep your sauce.
Sauce: Add 1 cup of water to a small sauce pan; bring to a simmer. Add ⅓ cup granulated sugar and stir occasionally until sugar dissolves, roughly 4-5 minutes. Add 2 cups fresh cranberries; cover with lid for 3-4 minutes or until cranberries start to soften and burst. Remove lid and stir mixture. Using a spatula, carefully "smoosh" cranberries to release their juice and gently break apart the fruit. Continue to cook mixture for another 4-5 minutes or until sauce begins to thicken. Remove from heat and set aside.
Remove dough from freezer and using a clean knife or spatula, move pieces onto a clean sheet of parchment paper. Brush top of scones lightly with milk or egg wash. Place sheet onto a sheet pan and into the oven for 25-27 minutes or until scones are golden. Serve immediately.
Nutrition Facts (per scone; makes 8 large scones)
Calories - 255 Fat - 14g Carbohydrates - 30g Protein - 5g Fiber - 3g