Chocolate-chip Cranberry Cookie-scones by Bryn

In one bowl, mix:
2 cups whole-wheat flour
1 cup unbleached white flour
1/3 cup chocolate chips (although I usually throw in a little over a cup. After all, they are chocolate ship cookies)
2 tablespoons walnuts (although I've been using pecans since I have a freezer full of them from my last trip to Georgia)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups cranberries (I usually buy a six ounce bag of those dried sweetened cranberries and throw the whole thing in)

In a second bowl, mix: 1/2 cup brown suger (although I usually put a little extra in)
1/2 cup honey
1/2 cup fruit juice (I usually use orange juice)
3 tablespoons applesauce
1 tablespoon oil.

Preheat oven to 325 degrees

Pour the stuff in the second bowl into the first bowl and mix well. Usually (when I make it) the dough is a bit dry, so I add a splash or two of orange juice.

Spoon dough onto greased cookie sheet and bake for approx. 15 minutes, or until the bottoms turn a nice golden brown and the tops spring back when touched.

There you have it! Small, sweet scones!


Go back to the YHU Kitchen