I’m not a big fan of having baked goods around the house, but the smell of Clementines and the fresh yogurt in the fridge prompted me in the direction of scones. These are based on Heidi Swanson’s rendition of Romney Steele’s recipe from her new cookbook, My Nepenthe. These light and intensely flavorful scones are chock-full of whole grain goodness, have very little sugar, but are loaded with butter…choose your battles!
- 3 cups whole wheat pastry flour
- 1/2 cup maple syrup
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup (2 sticks) cold butter, cut into small pieces
- 2 cups rolled oats
- zest of 2 Clementines
- juice of 2 Clementines
- 1 cup plain yogurt
- 1/3 cup dried cranberries, chopped
Preheat oven to 375 degrees.
Pulse together in a food processor the butter, flour, baking powder and baking soda. Pour mixture into a bowl and add the remaining ingredients. Stir it all together until combined then turn out onto a floured counter. Gently form the dough into a ball, and flatten into a disk about 10 inches in diameter and 1 inch thick. Use a sharp knife to cut into 12 wedges. Place the wedges on a cookie sheet and bake for 20 minutes, or until the bottoms have browned.