I've talked about this mix before but this time I'm making it with almond milk. After debating with myself, I don't think I will add cider vinegar to the almond milk -- we're not making buttermilk, we would just make a mess, I fear.
I'm chopping up the dried cranberries, to have more sweet/sourness spread evenly, and a bit of added moisture. Working hard to get every bit of butter coated into a micro-ball of flour and fat goodness.
And here's a good place for a public service announcement.
Cooking is an art. Baking is a science.
So -- now is NOT the time to change brands of butter, or use less or more butter, because where it might not make a difference, it also might make a
big difference. Baking is very finicky. Don't play games unless you can screw up and shrug it off, and feed the leftovers to growing children who will eat anything. The season has enough stress without adding extra.
I'll report back on the scones later. (I plan to eat mine before the party, and work it off today.) Want to launch them, get sheets on the table for my one client, and back to copy editing Jen Stevenson's fun romantic comedy IT'S RAINING MEN.
CODA: I did go with almond milk (I toyed briefly with the idea of light coconut milk) with tangerine zest and dried cranberries. They turned out smashing. A British guest to the party loved them. His only comment was that they were a tad crumblier than usual, and was surprised when I said they were not wheat.
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