Copyright November 25, 2021. Sharon M Downing. All rights reserved.
Inspired Poetry: Berry berry, quite so merry, how does your brunch time grow? With cranberry smells and blueberry trails while chewing very slow.
You Will Need:
1/2 cup granulated sugar
1/2 cup vegetable shortening or vegan butter
1 cup pumpkin seed milk to make shortcakes or 3/4 cup pumpkin seed milk to make scones – Note to cook: You can use milk of choice. I do not recommend rice milk.
Pumpkin Seed Milk Recipe – 1/3 cup raw green pepitas + 3 cups hot water. Blend ingredients in Vitamix or similar until smooth. Do not strain. Cool and store leftovers in the refrigerator.
1 teaspoon vanilla extract
The zest of 1 orange
1/2 cup fresh whole cranberries
1/2 cup fresh whole blueberries
Add waffle mix, sugar and shortening or butter to a mixing bowl. Use the back of a large fork to press shortening, mix and sugar together until well combined. Add cranberries and blueberries to dry mix. Use fork to gently mix the berries into the dry mix (careful not to break up the fresh berries). Pour milk over dry mix and gently mix with fork until just combined. No dry flour should be present. Cover bowl with plastic wrap and place in the fridge for 30 minutes.
Preheat oven to 400 degrees F. Lightly spray large (6-well) muffin tin with non stick cooking spray. Use cookie scoop to evenly distribute scone batter or shortcake batter. Remember! As per the recipe…Use 1 cup milk for shortcakes and 3/4 cup milk for scones.
Bake in preheated 400 degrees F oven for 20-25 minutes or until lightly browned on top and toothpick comes out clean. Remove from oven and allow to completely cool at room temperature.
Mix 2 tablespoons cranberry sauce with 1 cup powdered sugar. Add 2 teaspoon water and mix until well combined. Drizzle over cooled scones or shortcakes.