Cleaning out my pantry one day I found a bag of self-rising flour. It’s not the usual flour I purchase, but I’d had to include it in my purchases one day to complete a grocery store deal. Not wanting it to go to waste, I searched for recipes that used self-rising flour. After some tweaking of a few different recipes, I came up with this delicious scone. If you’ve got chocolate chips in your pantry and some fresh cranberries in your fridge or freezer, you are set for a great breakfast or teatime snack.
(If you don’t regularly stock self-rising flour, you can use regular flour and add 1 1/2 teaspoon baking powder and 1/2 teaspoon salt to each cup of flour.)
Recipe: Chocolate-Fresh Cranberry Scones
- 4 cups self-rising flour*
- 1/2 cup sugar, brown sugar, or sucanat
- 1/2 cup butter, cubed
- 1 cup cranberries, coarsely chopped
- 1/2 cup chocolate chips
- 1/2 cup milk
- 1/4 cup cream
- 2 eggs
- 2 teaspoons vanilla
- Preheat oven to 400°. Measure flour and sugar into the bowl of food processor fitted with metal blade. Secure lid and pulse briefly to mix. Add butter pieces and process until coarse crumbs are formed. Pour crumb mixture into a large mixing bowl. Add the cranberries and chocolate chips.
- (If you do not have a food processor, the same effect can be achieved in a mixing bowl with a pastry blender, fork, or two table knives held together.)
- In processor bowl, combine milk, cream, eggs, and vanilla extract. Slowly pour wet ingredients into dry crumb mixture and stir quickly, just until dough forms. Overmixing will result in tough scones. Empty dough onto lightly floured surface. Knead three or four times with floury hands. Dough will be sticky. Shape dough into large, flat rectangle. Cut into squares. Divide into and place evenly on ungreased cookie sheet. (I like to line it with parchment or a silpat mat.)
- Bake for 12 to 14 minutes, until lightly browned. Cool slightly on a rack and then glaze with the following mixture, if desired.
- *Note: If you don’t regularly have self-rising flour, you can use regular flour and add 1 1/2 teaspoon baking powder and 1/2 teaspoon salt to each cup of flour.
- You can also freeze the scones, baked or unbaked. Flash freeze and store in an airtight container in the freezer. If baking from frozen, increase baking time 5 minutes. Alternatively, bake and cool the scones and store them in an airtight container in the freezer.
Recipe: Sugar Glaze
- 3/4 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1 1/4 Tablespoon milk
- Combine all ingredients until smooth.
For more inspiration on how to use up what’s in your pantry, visit this week’s Ultimate Recipe Swap.