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Home » Baking » Cranberry Flaxseed Scones Recipe

October 6, 2014 By Janice Pattie 9 Comments

Cranberry Flaxseed Scones Recipe

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Dried cranberries are so gloriously sweet and sharp at the same time, they make these Cranberry and Flaxseed Scones rather special, as does the Molasses Butter.
Cranberry Flaxseed Scones with Salted Molasses Butter
Cranberry Flaxseed Scones

Izy Hossack isn’t your regular 18 year old.  Since her early teens she has been developing delicious recipes and styling and photographing them with a flair well beyond her years and recording it all on her blog Top with Cinnamon, her site has received international attention and was shortlisted in Saveur Best Food Blog Awards 2013.

Top with Cinnamon - Cranberry Flaxseed Scones

Izy has compiled a collection of her favourite recipes for all occasions in her debut cookbook, Top with Cinnamon.  Here she showcases her impressive skill for food photography and styling as well as her natural ability to produced delicious, wholesome recipes.  Featuring some gluten-free recipes and healthy options, as well as step-by-step how-to;s, Top with Cinnamon has something to suit everyone – this is approachable, flavoursome home cooking with a modern fresh twist.

Here’s a taste of what’s in Top with Cinnamon:

Breakfast includes Coconut Berry Pancakes, Cornbread with Cinnamon Sugar, Cranberry and Flaxseed Scones (see below)  and Wholemeal Maple Pecan Buns.

Sides features Chickpea and Pomegranate Dip, Squash Feta and Sage Focaccia, Courgette ‘Spaghetti’ with Chilli and Sweet and Spicy Roasted Chickpeas (see these at FabFood4All) and Baked Rosemary Polenta Chips.

Mains covers a wide range of dishes including Sweet Potato and Shredded Beef Chilli, Crispy Augergine with Kale Pesto Fettuccine, Griddled ChickenSalad and Caramelised Onion Thyme and Bean Pot Pies

Sweet Snacks is full of recipes for lovely treats like Rainbow Biscotti Cubes, Spanish Olive oil Tortas and Malted Pumpkin Gingerbread.

More sweetness in the Desserts chapter and Izy brings us Boozy Mocha Coconut Layer Cake, Crustless Plum and Almond Tart, Sticky Banoffee Cake with Salted Caramel and a seasonal pear, Frangipane and Caramel Tartlets.

The final chapter is a useful ‘Staples and How To’s’ offering with pastries, doughs, butters and sauces and a couple of step-by-step instructions.

Who is it for? 
This is a difficult book to categorise it would interest anyone with an interest in vegan, gluten-free and healthy options.  However, there are meat based recipes and sweet treats too.  I do think any cook or baker would learn from Izy’s creativity.

Pros
There are a wide range of recipes for all occasions, they are not difficult to make but often slightly quirky or with less usual ingredients, there are also some classics with a twist. Izy brings a lot of originality to her recipes.

Cons
The photographs have a bit of a sepia feel which, I felt, didn’t do the dishes justice and made everything look the same.

Top with Cinnamon
Author: Izy Hossack
Publisher: Hardie Grant Books
RRP: £20

Cranberry and Flaxseed Scones, full of fruity goodness

Recipe for Cranberry Flaxseed Scones

Cranberry and Flaxseed Scones with molasses butter

Cranberry Flaxseed Scones

Izy Hossack
Soft and fruity Cranberry Flaxseed Scones make a great any time snack or a quick on the go breakfast. 
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Baking
Cuisine British
Servings 9
Calories 289 kcal

Ingredients
 

For the Scones

  • 250 grams 9oz/2 cups plain (all purpose) flour
  • 4 tbsp ground flaxseed
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 110 grams 3 3/4oz / 1/2 cup cold unsalted butter, cubed
  • 80 grams 2 3/4 oz / 1/2 cup dried cranberries
  • 1 egg
  • 125 ml 4 fl oz/1/2 cup buttermilk, plus a little extra for brushing
  • 50 grams 2 o/ 1/4 cup demerara (raw) sugar, for topping

For the Molasses Butter

  • 100 grams salted butter softened
  • 2 tbsp molasses (or black treacle)

Instructions
 

For the Scones

  • Preheat the oven to 180C (350F/Gas 4)
  • Line a baking tray with baking parchment
  • Place the first 5 ingredients in a large bowl and stir together.  Add the cubes of butter and use your fingertips to rub into the dry ingredients, leaving some pea-sized chunks of butter.  You'll have a moist mealy mixture.
  • Stir in the cranberries then make a well in the middle and add the egg and buttermilk.  Stir together until just combined.
  • Turn out the dough onto a lightly floured surface and knead it a few times, then roll it into a square 2 cm (3/4in) thick.
  • Cut into 9 squares using a sharp knife, then transfer the squares to the lined baking tray, placing them 2.5cm (1in) apart.
  • Brush the tops o the scones with buttermilk and sprinkle with demerara sugar.
  • Bake for 25-30 minutes until browned and risen.

For the Molasses Butter

  • Beat the softened butter and molasses together in a small bowl.  This is easiest with an electric hand mixer but, if the butter is soft enough, you can beat it with a wooden spoon. 
  • Serve at room temperature or store in the fridge in a closed container for up to a month. 

Notes

Serve with salted treacle butter.

Nutrition

Calories: 289kcalCarbohydrates: 39gProtein: 4gFat: 13gSaturated Fat: 6gCholesterol: 45mgSodium: 241mgPotassium: 204mgFiber: 2gSugar: 14gVitamin A: 355IUCalcium: 86mgIron: 1.8mg
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I love a freshly baked scone, so was intrigued by this recipe for Cranberry Flaxseed Scones.  If I were making these scones again, I would use slightly less milk as the mixture was quite wet.  The scones were very tasty and perfect with salted molasses butter which I first tasted at Pictou Lodge in Nova Scotia. 

 

Cranberry Flaxseed Scones on cooling tray

More Scone Recipes

Date and Walnut Scones recipe such a great flavour combination

Date and Walnut Scones

Homemade Cheese add Chive Scone Recipe

Cheese and Chive Scones with Marjoram and Marigold Cream Cheese

 

 

I was sent a copy of Top with Cinnamon to review, I was not paid for the review and all opinions are my own. 

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Filed Under: Baking Tagged With: Molasses, Scones

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Reader Interactions

Comments

  1. belleau kitchen says

    October 6, 2014 at 4:59 pm

    you're such a good book reviewer, so much better than me. You invest so much more in giving what the reader wants to know. Love these scones too. Loving flaxseed at the moment, so good for the internals…

    Reply
    • Janice Pattie says

      October 6, 2014 at 6:02 pm

      Thank you kind sir. I am a bit obsessed by cook books and having bought so many duds myself I try to give as much information as I can to my lovely readers.

      Reply
  2. Choclette Blogger says

    October 6, 2014 at 5:28 pm

    Nice review Janice, you do them well. Your scones look delicious especially with that molasses butter – mmm!

    Reply
    • Janice Pattie says

      October 6, 2014 at 6:03 pm

      Thank you. I am in love with molasses butter since I tasted it in Nova Scotia.

      Reply
  3. Lou, Eat Your Veg says

    October 7, 2014 at 5:36 pm

    Now that sounds like a book right up my street, I love more creative healthy recipes! Shall look out for it. The scones look and sound very nice too, as does the molasses butter.

    Reply
  4. The Spicy Pear says

    October 7, 2014 at 8:57 pm

    I like the sound of this book, and that salted treacle butter looks incredibly moreish.

    Reply
  5. Heidi Roberts says

    October 7, 2014 at 9:58 pm

    Love the rustic and home madeness of those scones and they are good for you too – bonus!

    Reply
  6. Bintu @ Recipes From A Pantry says

    October 8, 2014 at 7:23 am

    I need that book big time.Lovely scones too.

    Reply
  7. GG says

    October 8, 2014 at 4:44 pm

    I like your review full of info but still a good read. The scones look delicious, well worth a try. GG

    Reply

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