1 cup of oat flour ( I just used a blender to mill oats)
1 cup wholemeal or unbleached flour
( or Pamela’s All Purpose Artisan Gluten Free flour blend with guar gum)
1/2 cup ricotta or twarog cheese ( I use 5% fat)
1/2 cup sour cream 10% or 14% fat
30~gr unsalted Butter
1/4 cup of sugar ( I use very little sugar but add depends on personal taste)
Pinch of Salt
1/2 tsp Soda ( mixed with litlle of lemon juice)
1 egg
1/2~ cup liquid juice or milk. For diary free I use: : 100% squeezed from cranberry juice or a lemon or 100% coconut water or a combination of lemon and coconut water.
1 cup cranberries, fresh, frozen or� dried.
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Watch Instructions:
Instructions {.cookbook-title.cookbook-title-instructions}
Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
In a large bowl mix together the dry ingredients; flour, salt, baking powder, baking soda, sugar.
Cut the butter into small cubes then, using two forks or a pastry cutter, quickly work it into the mixture until it resembles a coarse meal. Set aside.
In a small bowl whisk together the egg, ricotta cheese, and liquid coconut water. Add to flour and butter mixture and use a fork to stir everything together until just moistened.
Add in the chopped cranberries and gently fold them into dough with a spatula.
Pour the shaggy dough out onto a clean, lightly floured work surface and shape the dough into a circle. Cut the dough into 6-8 wedges and carefully transfer them to the prepared sheet. Leave an inch or so between each scone as they do spread a little.
Lightly brush each scone with an egg wash, then sprinkle the top of each scone with sugar.
Bake for 18-20 minutes, or until the tops are lightly golden brown. Cool scones on the pan for 10 minutes, then top with glaze or jam.