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Hurricane Sandy's Fresh Cranberry-Lime Whole Wheat Scones

Cranberry Lime Scones

With the recent visit of Hurricane Sandy to the east coast, our mild life has taken a battering. Although we were not a direct hit (in fact we were only skirted), she managed to wash out the road home and take a few houses into the sea, relegating us to an extra two-and-a-half hour ferry ride across the sound to get home. This changed the usual 2.5 to 3 hour journey between the Outer Banks and Virginia Beach into a 6-8 hour trip (or more depending on ferry lines).

It wouldn't have matter much, except I'd gone to Virginia Beach to do some fill-in work right before Sandy and ended up stuck there for an extra week. Since I was stranded without work or demands, I filled my time with alternate activities (drawing, baking, writing, daydreaming).

I'd been eyeing the fresh cranberries in the grocery store and picked up a package wondering what I could do with them. I scoured the internet and peeked in my fridge and decided I'd attempt a batch of scones. Mind you, not the scones you find in Starbucks or even at most bakeries. I wanted something that was just a teeny bit sweet with distinct flavors.

  Scones taste best fresh from the oven but can be stored sealed at room temperature for up to three days 

Fresh Cranberry and Lime Scones
These scones have just a hint of sweetness. Especially tasty served warm with a pat of butter. I used almost all organic ingredients. 

Yield: 8 scones


2 3/4 cups whole wheat flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sucanat (could also use brown sugar here)
1 1/2 cups fresh cranberries, chopped (I just cut in halves)
2 tablespoons freshly grated lime zest (about 2 small limes)
1/2 cup unsalted cold butter
1 cup yogurt (use vanilla or flavored for added sweetness)
1 cold egg

2 tablespoons sanding sugar or granulated sugar, to top, if you want extra sweetness

Directions:Position rack in the center of the oven and preheat oven to 350F.

Mix together flour, baking powder, baking soda, salt, and sucanat until just combined. Stir in lime zest and cranberries.

Grate the butter over top of the mixed dry ingredients. Mix until the butter is slightly broken down and pea-sized pieces are still visible (I used my hands here). In a separate small bowl, whisk together yogurt and egg until well mixed. Pour the yogurt mixture into the flour-butter mixture and stir just until the dough comes together. It’s okay if there’s a little loose flour at the bottom of the bowl.

Dump dough onto a clean counter top and pat into an 8-inch circle about an inch thick. Cut the circle into 8 wedges and lay each wedge separate onto a baking sheet. Bake for 20-30 minutes or until they’re golden brown on the top and around the edges. Transfer to a wire rack to cool for 30 minutes.

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