Give the gift of love with an easy-to-make pastry! The combination of cranberries and balsamic vinegar adds a sophisticated touch to these slightly sweet and tart scones. The recipe can be suitable for people who do not consume dairy products.
Ingredients
- 80 ml (⅓ cup) cold butter or margarine, cubed
- 250 ml (1 cup) frozen cranberries, chopped
- 15 ml (1 tbsp) balsamic vinegar
- 125 ml (½ cup) sugar, divided
- 750 ml (3 cups) all-purpose flour + for flouring
- 15 ml (1 tbsp) baking powder
- 2 ml (½ tsp) salt
- 1 package (300 g) silken tofu (soft)
- 80 ml (⅓ cup) milk of choice or water
- 5 ml (1 tsp) vanilla extract
- 80 ml (⅓ cup) white chocolate chips (optional)
Notes: Fresh cranberries freeze very well. When they are in season, i.e. during the holidays, I like to buy bags of fresh cranberries, which are very economical. I freeze a bag as is and the cranberries freeze without sticking together.
Ideally, you want to use a syrupy balsamic vinegar, as it is bursting with flavor and sticks to the dough better. However, a regular balsamic vinegar will work well too.
Preparation
- Preheat the oven to 375°F (190°C). Place the rack in the middle of the oven. Line a baking sheet with parchment paper (or a reusable baking sheet).
- In a medium bowl, combine cranberries, balsamic vinegar and 45 mL (3 tbsp.) sugar. Refrigerate.
- In a large bowl, combine flour, remaining sugar, baking powder and salt.
- Add butter to flour mixture and mix with hands to break up butter into rice-sized pieces.
- In a medium bowl, vigorously whisk tofu until smooth. Stir in milk and vanilla extract.
- Pour tofu mixture into flour and butter mixture and mix with a fork. Continue with your hands to incorporate all the loose flour, handling the dough as little as possible.
- Transfer the dough to a floured work surface and roll out with your hands to a rectangle about 20 cm x 30 cm (8 in. x 12 in.).
- Spread half the cranberry mixture in the center of the dough. Fold one side of the dough into a wallet to cover the cranberries. Press cranberries into dough.
- Divide the remaining cranberries among the folded portion of the dough and fold the other side into a wallet to cover the cranberries. Press the cranberries into the dough.
- With your hands, press the dough into a rectangle about 2.5 cm (1 inch) thick.
- Using a cookie cutter about 6.25 cm (2 ½ in.) in diameter or a knife, cut the shape of your choice into the dough to make 10 scones. Use scraps to make 2 more scones. Place on baking sheet or freeze raw (see Tips).
- Bake for 20 to 25 minutes or until puffed and golden.
- If desired, melt white chocolate in microwave in 30-second cycles. Use a pastry bag fitted with a plain tip or a plastic bag to top scones with white chocolate in a zigzag pattern. Pour the melted chocolate into the corner of a plastic bag, cut off the end of the bag and use it as a pastry bag.
Notes
Scones are best eaten the same day. You can freeze unbaked scones individually. Bake frozen scones for 30 to 35 minutes at 190°C (375°F). Can be stored 4 days at room temperature or 3 months, raw, in the freezer.
