In my mind, it’s perfectly acceptable to combine cranberries and lemon, but cranberries and strawberries must never mix.
Cranberries and apples? Anytime.
Cranberries and blueberries? Absolutely not.
For some reason my mind has developed a complex Venn diagram around cranberries. Fortunately, there is overlap with jalapenos and lime.
Cranberry Jalapeno Drop Scones are the savory result.
You can plop the batter onto your baking sheet, or spoon it on carefully – either way there’s less fuss than with rolled biscuits.
These scones are great beside soup or a salad, and some of your people may even like them on their own for breakfast.
(And if you are wondering about the difference between scones and biscuits, I don’t have the answer. And I’m not sure that anyone who does is telling the truth.)
- 1-1/4 cups / 375 ml whole wheat flour
- 1 cup / 250 ml all-purpose flour
- 1 teaspoon / 5 ml salt
- 1 teaspoon / 5 ml baking powder
- 1 teaspoon / 5 ml baking soda
- 1/4 teaspoon / 1.25 ml garlic powder
- 1/4 teaspoon / 1.25 ml ground pepper
- 1/3 cup / 80 ml dried cranberries roughly chopped
- 1/4 cup / 60 ml finely chopped jalapeno pepper about 1 large jalapeno
- 1 green onion chopped
- 2 teaspoons / 10 ml grated lime rind you will need two limes
- 1/2 teaspoon / 2.5 ml salt
- 1 cup / 250 ml buttermilk
- 1/4 cup / 60 ml olive oil
Preheat oven to 400 degrees F / 200 degrees C. Lightly grease a baking sheet, or line with parchment paper.
In medium-sized mixing bowl, stir together flour, 1 teaspoon / 2.5 ml salt, baking powder, baking soda, garlic powder, ground pepper, cranberries, jalapeno, green onion and 1-1/2 teaspoons / 3.75 ml of the lime rind.
In a small bowl, stir together the remaining 1/2 teaspoon / 2.5 ml lime rind and the 1/2 teaspoon / 2.5 ml salt. Set aside.
Add milk and oil to flour mixture and stir just until combined.
Scoop tablespoons of the batter onto the prepared baking sheet. Sprinkle the scones with the lime rind and salt mixture.
Bake scones until they are lightly browned - about 20 minutes.