These are my all-time favorites -- a very New England scone, not traditional, but low in fat and really, really good, (makes 16, can be frozen and warmed up in a toaster oven, for the love of God, don't put them in the microwave!)
1 cup whole wheat flour
2/3 cup brown sugar
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
pinch of nutmeg
4 to 6 tbsp butter, chilled and cut into bits.
1-1/4 cup buttermilk
Zest of one orange
1/2 to 2/3 cup chopped pecans (walnuts may be substituted, but I prefer pecans or even lightly toasted hazelnuts)
2 heaping cups fresh or frozen cranberries, chopped in food processor not too finely
Preheat oven to 400° F and grease two cookie sheets. Mix flours, sugar, baking powder, soda, salt, cinnamon , nutmeg. Cut in butter until well mixed. Add buttermilk and orange zest. Fold in pecans and cranberries. Do not over-mix, but get the mixture to form a coarse shaggy dough, you may need a tad more buttermilk.
Divide in half. Place each half on cookie sheet, press down to form a circle about 9" to 10" across. Score each into eight wedges. Brush the top with additional buttermilk and sprinkle brown sugar liberally over the top. Bake for 20 minutes, or until no longer gooey inside.
Awesome, if I say so myself.
For those who did not freeze a stash of cranberries: shame, shame.
Substitute lemon zest for the orange, use fresh or frozen blueberries in place of the cranberry, and whatever nut strikes your fancy. The cinnamon will be fine with blueberries -- that's an old Maine tradition.
Carolyn D.
(4/9/00)
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