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Halvah Cranberry Orange Scented Scones

Makes 12-14 small/medium scones that freeze well.

Ingredients:

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

Instructions:

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.

Marcy Goldman

Comments:

These are delectable sweet scones, with a Biblical ingredient: halvah and a touch of fruity goodness.