Here is the recipe, sans pictures because I'm not making them till tomorrow! (Pic added.) And the last time I made them there was no blog and therefore no need for photos of lunch. But I will come back and put some up soon after, I hope.
Variable Scones
2c whole wheat flour (use wh wh pastry flour or hard white wh wh for a white-looking scone)
1/2 t salt
1t cream of tartar
1/2t baking soda
6T oil (raw coconut, canola, softened butter, etc.)
1 egg, beaten
2/3c milk of choice, or water
3/4c fresh cranberries, halved (1/2c dried, but fresh or frozen is much tastier)
Combine dry ingredients. Cut in oil till crumbly. Add cranberries. Add liquids and stir JUST TILL MOISTENED. Overmixing toughens the scones.
Drop by large spoonfuls on ungreased baking sheet. Bake at 400 for 15-20 minutes, till lightly browned. Serve warm with butter, jam, pureed fruit, or honey.
(Editing to add that I used a bit of stevia and a dash of vanilla, and they came out so good no one asked for a slathering of anything on them- just inhaled 'em plain.)
*Chicken Scones: add 1 1/2c shredded cooked chicken to dry ingredients. Omit berries. Sprinkle with pepper or lemon pepper before baking.
"Our bodies are our gardens - our wills are our gardeners."
-William Shakespeare
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