Cranberry Flaxseed Scones Recipe

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.

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

Recipe for Cranberry Flaxseed Scones

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Cranberry Flaxseed Scones

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

Soft and fruity Cranberry Flaxseed Scones make a great any time snack or a quick on the go breakfast. 

Course: Baking

Cuisine: British

Keyword: cranberries, recipe, scones

Servings: 9

Calories: 289 kcal

Author: Izy Hossack

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

1. Preheat the oven to 180C (350F/Gas 4)
2. Line a baking tray with baking parchment
3. 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.
4. Stir in the cranberries then make a well in the middle and add the egg and buttermilk.  Stir together until just combined.
5. 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.
6. Cut into 9 squares using a sharp knife, then transfer the squares to the lined baking tray, placing them 2.5cm (1in) apart.
7. Brush the tops o the scones with buttermilk and sprinkle with demerara sugar.
8. Bake for 25-30 minutes until browned and risen.

For the Molasses Butter

1. 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. 

2. Serve at room temperature or store in the fridge in a closed container for up to a month. 

Recipe Notes

Serve with salted treacle butter.

Nutrition Facts

Cranberry Flaxseed Scones

Amount Per Serving

Calories 289 Calories from Fat 117

% Daily Value*

Total Fat 13g 20%

Saturated Fat 6g 30%

Cholesterol 45mg 15%

Sodium 241mg 10%

Potassium 204mg 6%

Total Carbohydrates 39g 13%

Dietary Fiber 2g 8%

Sugars 14g

Protein 4g 8%

Vitamin A 7.1%

Calcium 8.6%

Iron 9.9%

* Percent Daily Values are based on a 2000 calorie diet.

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. 

More Scone Recipes

Date and Walnut Scones

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.