Halvah Cranberry Orange Scented Scones
Makes 12-14 small/medium scones that freeze well.
- 2 1/2 teaspoons Rumford Baking Powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 2 tablespoons honey
- 2 cups whole-wheat flour
- 1 cup approximately, all purpose flour
- 1/2 cup unsalted butter, in chunks
- 1/3 cup honey
- 1/2 cup finely chopped vanilla halvah
- 1 eggs
- 1/3 cup rolled oats/oatmeal
- 1/4 chopped sunflower seeds
- 1/2 cup raisins
- 1/2 cup dried cranberries
- 1/2 cup, or as required loose, plain yogurt
- Melted butter or milk,for glazing scones before baking
- Warm honey for drizzling after scones come out of the oven
Preheat the oven to 400 degreesF. Have an oven rack set up in the upper third of the oven. Double up two baking sheets and put a sheet of parchment paper on top baking sheet.
In a large bowl, blend the Rumford Baking Powder, baking soda, salt, cinnamon, brown sugar, whole-wheat and white flours. Cut in the butter and halvah to make a grainy mixture. Make a well in the center and add the honey, egg, and most of the yogurt. Mix it halfway through and then fold in the sunflower seeds and dried fruits. Stir with a fork to make a soft dough. Turn out onto a work surface and gently knead until you can pat dough into a round, adding in more white flour as required to firm it up if required. Alternatively, leave dough softer, and using an ice-cream scooper to deposit scones on baking sheet. For traditional hand-cut scones, cut into small triangles, about 3/4 inch thick. Brush with butter or milk before baking.
Bake 18-22 minutes until scones are nicely browned - just beginning to color. Brush with a bit of warmed honey as they come out of the oven.
These are delectable sweet scones, with a Biblical ingredient: halvah and a touch of fruity goodness.