This is a combination of two different recipes for Orange Cranberry Scones, One from the NY Times Health page and the other from the back of the package of Arrowhead Mills Organic Pastry Flour. I added my twist by substituting Blue Corn meal in the recipe.
1 cup Pastry Flour
1 cup Blue Corn Meal
2 Tsp Dried finely ground orange peel
2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/4 Tsp Salt
1/3 cup brown sugar
1 Tsp Vanilla Extract
2/3 cup milk
3 Tbs vegetable oil (I used EVOO)
3/4 cup dried sweetened cranberries
Mix dried ingredients in large mixing bowl, In separate bowl combine all liquids. Add liquid ingredients to Dry, mixing lightly. Put out on floured surface and use biscuit cutter to make individual scones. Put on oiled cookie pan and bake in 340 oven for 18-20 min.