We're celebrating the one-year anniversary of LWR Farmers Market Coffee, a special line of coffee that allows you to connect directly with farmers from LWR projects. We asked our staff, quilters, and kit-makers to share their favorite dessert recipes. Through December 31, we invite you to take 10% off your coffee purchases (individual or wholesale) with discount code CELEBRATE at checkout. We hope you enjoy these recipes, along with a delicious cup of LWR Farmers Market Coffee!
This recipe comes by way of Myron Burkholder, Lutheran World Relief's Deputy Director for Operations, Latin America.
Myron is an occasional baker, but says he enjoys baking because of the logic, precision and chemistry aspects of it. This recipe, he shares, started out with the sour cream scone recipe on the America's Test Kitchen website, and he decided to play around with it. "I added the orange and cranberry because I always liked that combination," Myron says. "I like [this recipe] it because it's pretty easy to make and very tasty. I mainly make them when I go to potluck brunches at friends houses."
While Myron was the contributor of this recipe, it was Melanie Gibbons, Lutheran World Relief's Quilt & Kit Ministry Manager, who baked these. Melanie says the recipe was easy to work with, but warns not to work the dough too much or the scones will get tough. She says a few lumps and spots of flour are ok! Also, since scones don't rise much, if you want thicker scones, pat the dough out to pretty close to your desired thickness.
Overall, she said the scones were a hit in her house among all ages (including her three year old daughter) and she'll definitely be making them again.
2 cups unbleached all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
1/2 cup chopped cranberries
1 tablespoon orange zest, or orange juice and reduce cream
1 cup cream
Preheat oven to 425 F.
Whisk dry ingredients in large bowl (flour, baking powder, sugar, salt).
Use pastry blender, or a pair of butter knives and cut butter into dry mixture, you want a slightly lumpy texture but no large lumps.
Use spatula, mix in cranberry pieces and orange zest.
Stir in cream, just until it starts to form up, don’t mix too much.
Empty all the bits onto work surface, knead by hand just until you have a sticky ball of dough, no more than necessary.
Press into 8-inch round cake pan or pie pan, even out and then dump out onto floured work surface.
Cut into 8 wedges, place on ungreased cookie sheet.
Bake on middle rack, 12-15 minutes until tops just brown.
We were on the fence about which flavor of LWR Farmers Market Coffee would work best with this recipe. In the end, we are going to recommend the Medium Roast, to offset the sweetness of the fruit and ever-so-slight bitterness of the cranberries. But in reality, these are a delicious accompaniment to whichever flavor you like!
And as you enjoy this spectacular scone, know that with LWR Farmers Market Coffee, farmers get a strong, up-front price for their beans, and share in the profits once they are sold as coffee — plus, 80 cents of each pound purchased is donated back to Lutheran World Relief to reach out to even more farmers in need.
By purchasing this delicious coffee, you are becoming part of farmers' success stories!