On Saturday, I was at the Cranberry fest for volunteering and it was pouring rain! It also didn’t help that my station was right next to the performances and one of them was crazy high-pitched bagpipes. For that performance, I was crouching behind my recycling bins, trying to put a barrier in between me and that noise. Yes, I did look a little crazy but the music was loud!
Thinking back, I probably looked like a madwoman who hovered around the recycling bins for the entire day and I’m pretty sure I inadvertently photobombed most of the performers’ pictures. Hey, it’s not my fault my station was placed right beside the stage!
But wait! There is a good ending to this story.
At the end of the day (of course, somehow, the weather only turns nice when the festival is done), one of the vendors gave us like 5 boxes of corn and lo and behold, there were also leftover bags of cranberries for us!
And that is how I ended up hauling a 6 lb. load of cranberries and corn back home.
The only thing that prevented me from making something cranberry-related that day was the fact that we had to go straight to a Thanksgiving dinner at a friend’s house after the Cranberry fest. But on Sunday, I set right to work and made these delicious (a bit denser than your normal scone, though) cranberry scones!
Healthier Cranberry Scones
A bit denser and healthier version of the regular, all-butter, scone. It’s best eaten straight out of the oven.
Adapted from: Healthy Blueberry Greek Yogurt Scones – Ambitious Kitchen
1 1/4 cups all-purpose flour
5 tbsp. brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
4 tbsp. coconut oil, room temperature (soft and scoopable)
1/3 cup Greek yogurt (homemade recipe here)
1 tsp. vanilla extract
1 egg white
1/2 cup fresh cranberries, rinsed and air-dried
- Preheat oven to 200 °C (400 °F). In a large bowl, mix together flour, brown sugar, baking powder and baking soda. Cut in the coconut oil with a knife or a fork until only small bits remain.
- In a small bowl, mix together Greek yogurt, vanilla extract, and egg white. Add the liquid mixture into the dry ingredients, mixing until it forms a slightly dry ball (if it’s really wet, add a bit more flour). Mix in the cranberries.
- On a floured surface, knead the dough (should have a coarse, crumbly texture) until it comes together and form a 3/4-inch high disc.
- Place on a parchment-lined baking sheet and use a sharp knife to cut it into 6 pie-shaped slices, separating the slices a bit from each other. Bake for 16 to 18 minutes until top is golden brown and sides are hard. Eat right away or store in an airtight container for 3 days.