In real estate, we know that the three most important qualities are location, location, location. But in creative cooking, it’s substitute, substitute, substitute. That’s because have a good known recipe is a solid foundation, so a bit of experimentation isn’t too risky.
I’ve promised myself to try at least one new recipe each week. And yesterday, I was in a baking mood, thankful that the summer hasn’t been as humid and hot as usual. So, I made two new recipes. Or, more correctly, I substituted into two former recipes and found one keeper and one that needs a bit more work.
These cranberry walnut scones came out just as flaky as their predecessor, the currant scone, but a bit more substantial, due to the walnuts. The nuts also made them cook just a bit faster, so keep an eye on them so that they won’t burn.
Cranberry Walnut Scones
1 and 1/3 cup sorghum flour
2/3 cup arrowroot starch
1/2 teaspoon xanthan gum
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup sugar
1 egg
3/4 cup heavy cream
1/2 teaspoon vanilla
1 cup dried cranberries
1/2 cup walnuts, in pieces (use your fingers to break apart to preserve oil)
6 tablespoons unsalted butter, cold
Preheat oven to 425 degrees.
Whisk together sorghum flour, arrowroot starch, xanthan gum, baking powder, baking soda, salt, cinnamon, and sugar. In a small bowl, mix the egg, cream, and vanilla.
Cut butter into the dry ingredients with a pastry blender. Add the egg mixture, stirring with a fork until just mixed. Then add dried cranberries and walnuts, and with a floured hand, knead in the bowl about 5-10 times. Batter will be sticky.
On a large greased cookie sheet, place all of the dough in the center, patting to just under 1” thickness. (It helps to have a little extra sorghum flour on your hands.) Then cut into wedges with a butter knife or plastic spatula (if using a non-stick baking sheet), sliding them into place on the cookie sheet. Don’t worry if they break—just push them back into shape with your fingers.
Bake in a 425 degree oven for about 10 minutes, until lightly brown. (Convection oven: 400 degrees for 7 minutes; then turn the oven off for 5 minutes.)
Yield: 8 scones. Freezes well.
***
The cinnamon flavors this scone, separating it from the currant scone. Nuts provide a crunchy texture. And the dried cranberries are just sweet enough to make this a perfect combination. I tried one soon after baking. Then, I ate one for breakfast today. I’m glad I had a wonderful recipe to start with and happy that my adventure in substituting worked so well.
So, find a recipe you like and change the kind of nut or the type of flour, or add some chocolate chips or a new flavoring or spice. Be sure to record your discoveries and make notes about how to improve for the next batch. And remember: substitute, substitute, substitute.
I’ve promised myself to try at least one new recipe each week. And yesterday, I was in a baking mood, thankful that the summer hasn’t been as humid and hot as usual. So, I made two new recipes. Or, more correctly, I substituted into two former recipes and found one keeper and one that needs a bit more work.
These cranberry walnut scones came out just as flaky as their predecessor, the currant scone, but a bit more substantial, due to the walnuts. The nuts also made them cook just a bit faster, so keep an eye on them so that they won’t burn.
Cranberry Walnut Scones
1 and 1/3 cup sorghum flour
2/3 cup arrowroot starch
1/2 teaspoon xanthan gum
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup sugar
1 egg
3/4 cup heavy cream
1/2 teaspoon vanilla
1 cup dried cranberries
1/2 cup walnuts, in pieces (use your fingers to break apart to preserve oil)
6 tablespoons unsalted butter, cold
Preheat oven to 425 degrees.
Whisk together sorghum flour, arrowroot starch, xanthan gum, baking powder, baking soda, salt, cinnamon, and sugar. In a small bowl, mix the egg, cream, and vanilla.
Cut butter into the dry ingredients with a pastry blender. Add the egg mixture, stirring with a fork until just mixed. Then add dried cranberries and walnuts, and with a floured hand, knead in the bowl about 5-10 times. Batter will be sticky.
On a large greased cookie sheet, place all of the dough in the center, patting to just under 1” thickness. (It helps to have a little extra sorghum flour on your hands.) Then cut into wedges with a butter knife or plastic spatula (if using a non-stick baking sheet), sliding them into place on the cookie sheet. Don’t worry if they break—just push them back into shape with your fingers.
Bake in a 425 degree oven for about 10 minutes, until lightly brown. (Convection oven: 400 degrees for 7 minutes; then turn the oven off for 5 minutes.)
Yield: 8 scones. Freezes well.
***
The cinnamon flavors this scone, separating it from the currant scone. Nuts provide a crunchy texture. And the dried cranberries are just sweet enough to make this a perfect combination. I tried one soon after baking. Then, I ate one for breakfast today. I’m glad I had a wonderful recipe to start with and happy that my adventure in substituting worked so well.
So, find a recipe you like and change the kind of nut or the type of flour, or add some chocolate chips or a new flavoring or spice. Be sure to record your discoveries and make notes about how to improve for the next batch. And remember: substitute, substitute, substitute.
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