Cranberry Allspice Scones
The Recipe Redux – October, 2014: Spooky Spices
So, this month’s Recipe Redux challenge was to come face to face with a “spooky spice” – create a dish with a spice that seemed scary to use. A scary spice? What spooked me most about this project was to NOT find a spice that I felt fear from working with (I did want to compete in this challenge after all!) Being a certifiable spice-aholic, often I am found concocting different spice blends, and utilizing even the most obscure spices to me seems exciting, not scary.
Could no spice fit this challenge? To decide for sure, I opened my cabinet and, one by one, began thinking up dishes each spice could play a starring role in. Soon visions of cinnamon-stick skewered chicken k-bobs, cubes of pink-peppercorn-crusted venison, and filets of cumin-dusted whitefish were dancing in my head. So many meaty thoughts had me soon feeling in need of a detox so, with turmeric up next, it soon found star status in an anti-inflammatory raw veggie smoothie.
Down the rows I went, grabbing bottles and daydreaming dishes, yet not once did my spine sense a shiver. And just when I thought no spice would suffice, I grabbed…
Well, well, well… here’s one that made me stop and think… actually I do use allspice often- in fact, just last month it appeared in my Autumn Pie Spice Blend for my Oven-Dried Apple Chips recipe. But it always played a small, supporting role, never the star spice. As I thought to myself, “yikes, what the heck DO you make with allspice?” I realized, I had found me a winner!
Eventually I decided on scones for allspice’s first crack at kitchen stardom. With such rich earthiness I felt it would pair great with fall fruits and veggies. Cranberries, orange, pumpkin and apple were chosen, and all played well with our featured seasoning. The buckwheat, amaranth and potato flours complemented nicely too. (If you can’t find amaranth flour, you could substitute with millet or sorghum flours, but trust me it’s worth the search to find it!)
When trying this recipe out in your own kitchen, if using unsweetened cranberries I recommend sweetening them yourself: place the dried cranberries in a small bowl, then add enough orange juice to cover berries and soak them for a few hours in the refrigerator before preparing the scones. Drain the orange juice from the cranberries before using them in this recipe. If left unsweetened, they may make the scones too tart.
The turbinado sugar on top gives a nice bonus crunch and touch of sweet. If you do not have Turbinado, you could sub with regular or brown sugar instead, but larger granules do look, and taste, the best.
Of course, most important to remember when preparing these scones: the cinnamon is optional. 😉
1/2 cup Buckwheat flour
1/2 cup Amaranth flour
1/2 cup Potato starch
1 tablespoon Baking powder
1/4 teaspoon Xanthan gum
1 1/4 teaspoons Allspice, ground
1/4 teaspoon Cinnamon
1/8 teaspoon Salt
1/3 cup Brown sugar
2 tablespoons Olive oil
1/2 cup Apple sauce, unsweetened
1 large Egg
1/2 cup Pumpkin, mashed
1 teaspoon orange zest
1 cup Cranberries, dried, fruit-sweetened
1/2 tablespoon Turbinado sugar
Preheat oven to 375 degrees F.
In a medium bowl, mix together the buckwheat, amaranth and potato starch flours, baking powder, Xanthan gum, allspice, cinnamon and salt. Set aside.
In a large bowl, beat together sugar, oil and apple sauce until light. Add egg and beet smooth. Beat in pumpkin. Stir in orange zest.
Add flour mix to liquids and stir until everything is moistened. Fold in cranberries.
Scoop mixture into lightly greased muffin or scone pans. Don’t try to smooth out the batter perfectly in the pan because the more uneven and lumpy it is, the more tasty, crunchier parts you will have to your baked scones. Bake 25-30 minutes, or until muffins spring back when touched in the middle. About twenty minutes into baking (5 minutes before baking is done), sprinkle a little Turbinado sugar on top of each scone.
Set scones on rack to cool. Serve slightly warm or at room temperature.
Makes 12 scones.