🍇 Elderberry Cinnamon Pomace Scones (Adapted from Chocolate Almond Scone Recipe by Liz Haselmayer)
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Ingredients:
- 2 cups all-purpose flour (or fresh-milled soft white wheat for more nutrition)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 6 tablespoons chilled butter (grated or cubed)
- Âľ cup plain yogurt (or raw Greek yogurt for extra protein)
- 1 egg yolk (reserve white for brushing tops)
- 1 tablespoon vanilla extract
- ½ cup dried elderberry pomace (adds a tart, jammy note + fiber + antioxidants)
- ÂĽ cup maple syrup or coconut sugar (optional, for gentle sweetness)
Glaze Ingredients:
- 1 cup powdered sugar (organic if possible)
- 1 tsp cinnamonÂ
- 2–3 tablespoons Above & Beyond Elderberry Syrup
- Optional: squeeze of lemon juice for brightness
Directions:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Grate the chilled butter with a box grater and toss into the flour mixture until crumbly.
- Stir in the elderberry pomace.
- In a small bowl, whisk yogurt, egg yolk, vanilla, and maple syrup (if using).
- Add wet ingredients to the dry and gently mix until dough just comes together (don’t overwork).
- On a floured surface, pat into a large circle about 1 inch thick. Cut into triangles.
- Brush tops with reserved egg white and sprinkle with raw sugar/cinnamon.
- Bake at 375°F for 20–25 minutes until golden.
Glaze Method:
- In a small bowl, whisk powdered sugar and cinnamon with 2 tablespoons of elderberry syrup.
- Adjust thickness — add more powdered sugar if it’s too thin, or a little more syrup if too thick.
- (Optional) Whisk in a few drops of lemon juice for a balanced tart-sweet note.
- Drizzle over cooled scones in rustic ribbons. Let set for 10–15 minutes before serving.
✨ Medicinal Note: Elderberry is powerful in moderation — these scones are a cozy seasonal bake, not an everyday staple. Enjoy them like a treat from the old apothecary kitchen.
