(vegan) amaranth ‘n cranberry scones. Without fear of sounding like a ganster, these scones are pretty dope. Seriously. There are great scones, and then there are grrrrr-eat scones- and these happen to fall into the later category.
Yes, yes. So everything I whip up I will profess my love for (and in the end it is great, otherwise I would not post it).
But these… for these I might just be willing to bet my taste buds. That good.
It might just be that I am having a pretty serious cranberry moment. And I ain’t talking about the sweetened (and artificial) packaged stuff which lays around year-long. I am talking about the five little baggies of fresh goodness in my fridge. It all began with my cranberry ‘n pecan (agave) galette a while back (a real success at a dinner party just last week), and is ongoing pretty much daily with fresh cranberry juice.
Call it getting in the Christmas mood, but I cannot get enough of this winter fruit. Incorporated into these scones, they provide a lovely tartness and contrast against the earthy amaranth, sweet agave and fragrant rosemary.
p.s. these might be vegan, but I pulled a definite food-oxymoron. You see, I got my hands on some fresh (and organic) Mexican crema from a traditional rancho and could not resist whipping up some crema batida (Mexican whipped cream) to go along with the scones. And let me tell you, what a great oxymoron it was.
click through for recipe
35 g (2/3 cup) amaranth flour*
200 g (1 2/3 cup) unbleached flour
1 TBS baking powder
1 TBS fresh rosemary, finely chopped
pinch fine sea salt
60 g (~1/2 cup) coconut oil (in its solid state), diced
80 mL (1/3 cup) dark agave nectar
2 tsp vanilla extract
1 TBS lemon juice
80 mL (1/3 cup) almond milk
120 g (~1 cup) fresh cranberries
Preheat oven to 180°C (350°F).
Whisk together the amaranth flour, unbleached flour, baking powder, rosemary and sea salt. Place in a food processor, add the coconut oil and set aside.
Mix together the agave nectar, vanilla extract, lemon juice and almond milk. Pour over the flour mixture in the food processor and pulse a few times to incorporate.
Place dough on a lightly floured surface and incorporate the cranberries (try and get them evenly distributed!). Form into a circle and cut into 8 pieces with a sharp knife. Place on a baking sheet (preferably lined with baking paper), and bake for 18-23 minutes, or until tops are golden brown.
These are best served warm, but are also surprisingly tasty cold (and they re-heat pretty well too).
*I actually make my own amaranth flour by placing the puffed amaranth (how it is usually sold in stores) in the food processor and letting it run until a (super) fine powder emerges.
IMPORTANT NOTE: while I provide measurements in both grams and cups throughout my recipes, I tend to favour weighing the ingredients for greater precision. Measuring by cups depends on too many variables (starting with how you pour the flour) and can be imprecise. I therefore highly suggest following the metric measurements for best results.