Scones for breakfast is probably one of my favorite things (food-wise). One of the problems I usually find with baking in the morning is that I wake up really hungry and the time it usually takes to prepare and bake is a real turn off for me. The beauty of these scones was that it was 1/2 hour from start to eating – that was fast enough even for me!
These red and white scones are festive enough for New Years morning (or any other day). These scones tasted especially good spread with blueberry lime butter.
It is my first experiment with using agave nectar for baking, I am pleasantly surprised by how well it turned out.
Cranberry White Chocolate Agave Scones
3 1/2 cup unbleached flour
5 tsp baking powder
1/2 tsp salt
10 Tbsp cold butter, cut up
1/2 cup white chocolate chips
1/2 cup dried cranberries
1 egg (from Farmer Kim)
1/2 cup light agave nectar
1 cup milk (local)
Preheat the oven to 400F.
In a large bowl, mix together the flour, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the chips and cranberries.
In a smaller bowl, mix together the egg, agave nectar and milk.
Stir the wet mixture into the dry until just moistened. Do not over-mix.
Roll out the dough into a 1/2 inch thick circle. Cut into 8 wedges.
Transfer to a baking sheet. Cook for 15 minutes, until golden brown.
Cool on a wire rack. Enjoy!
Makes 8 large scones.