Things could be a bit slow around here for the next week or two. My hand surgery went well on Friday, but I am still getting back up to speed and trying to cope with getting through my daily routine one-handed (and, left-handed!). I have a few recipes to share, so I will do my best to conquer the typing and share them with you!
Last week (prior to my hand surgery) I did some baking while I still had the chance… I had taken a bit of a break over the holidays, and it was nice to get back in the kitchen!
I still had some of the pumpernickel flour I had ordered left in my pantry, so I decided to use it to make some scones. I really love the combination of chocolate and cranberries, so I went with that flavor combination. These scones are easy to make and taste fabulous topped with a smear of Nutella. They are best served right away, though, because I found that they dried out a bit after a day or two.
Chocolate Cranberry Pumpernickel Scones
(Makes about 16 scones)
- 2 cups pumpernickel flour
- 1 cup all purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold
- 1 cup dried cranberries
- 6 ounces Greek yogurt, vanilla
- 1/4 cup + 1-2 tablespoons of half and half
- 1 egg
- 1 teaspoon vanilla extract
- Additional half and half
- Raw sugar
Preheat the oven to 375°F. Line a baking sheet with a silicon liner or a piece of parchment paper, and set aside.
In a mixing bowl, whisk together the pumpernickel flour, all purpose flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt. Cut the butter into small pieces, and then work into the dry ingredients with a pastry blender until the mixture resembles wet sand. Stir in the cranberries.
Meanwhile, blend together the yogurt, 1/4 cup of half and half, egg, and vanilla. Add to the flour mixture and toss with a fork until just moistened. If necessary, add an additional tablespoon or two of half and half to bring the dough together, Turn the dough out onto a floured surface and roll into a rectangle, approximately 1/2 inch thick.
Using a bench scraper or a sharp knife, cut the dough into rectangles and then cut the rectangles diagonally into triangles. Transfer the scones to the prepared baking sheet. Brush the tops with additional half and half, and sprinkle with the raw sugar.
Bake for 22 – 24 minutes. Cool slightly before serving.