Cranberry Carob Scones

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The scones are moist, flaky and sweet. Cranberries on the edges get delightfully crunchy and the carob chips become sweet, melted goodness.

Ease: average Type: breakfast, snack, dessert Prep Time: 20 minutes Total Time: 35 minutes Yield: about a dozen scones

Cook's notes

Instead of grating the zest off of an orange, I get dried orange zest, in powdered form, from Sun Organic. It saves me a huge amount of time.

Buy only carob chips with non-hydrogenated oils. You can also find these at Sun Organic.

Ingredients

1 1/4 c oat flour
1 1/8 c (1 c and 2 T) whole wheat pastry flour
1/4 c date sugar
1 T baking powder
1/2 t baking soda
1/2 t orange zest

3 T canola or safflower oil or 2 T butter and 1 T oil
1/3 c fat free plain yogurt
1 large egg
1/3 c nonfat or low fat milk
1/4 c + 2 T carob chips
1/4 c + 2 T dried cranberries

Steps

• Preheat oven to 400° F bake or convection.
• In a mixing bowl, add whole wheat and oat flour, date sugar, baking powder, baking soda and orange zest. If using butter, cut it into the flour mixture.
• In a separate bowl, combine the yogurt, egg, milk and oil. Remember, if using butter, only 1 T oil. If you're not using butter add 3 T oil. Add the flour mixture to wet the ingredients and gently stir just to mix. If you stir too energetically, you will get tough scones.
• Make round scones about 1 1/2" thick and 2" in diameter and place on nonstick cookie sheet.
• Bake scones for 12-15 minutes until firm and lightly browned, Cool and serve.

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