1 2/3 cups all-purpose flour
   1/4 cup wheat germ or rolled oats
   2 teaspoons baking powder
   1/2 teaspoon cinnamon
   1/4 teaspoon sea salt
   6 tablespoons butter, cold and cut into bits
   1/2 cup agave syrup/nectar
   1/3 cup organic cream
   1 orange (only the zest of)
   1/2 cup cranberries (fresh or frozen)
   1/2 cup walnuts, chopped
   Cream, for glazing


Place a rack in the center of the oven and preheat to 425 degrees. Line a baking sheet with parchment or a silpat for easier cleanup.

Sift together the flour, wheat germ or rolled oats, baking powder, cinnamon and salt. Add the butter and cut into the flour using your hands or 2 forks till the mixture resembles coarse crumbs. Make a well in the center.

In a separate bowl, whisk together the agave, cream and orange zest. Pour 2/3 of the liquid into the well, add cranberries and walnuts. Using a plastic dough divider or the edge of a metal spatula, turn and cut the dough, gradually adding the remaining liquid until the mixture comes together into a soft, sticky dough. Flour your hands and gently knead the dough to form a ball. Add a tablespoon or two more flour if necessary but the dough should be slightly sticky.

Pat the dough out on the prepared baking sheet to make an 8 inch circle about 3/4 inch thick. Brush with additional cream for a shinier appearance. Cut the dough into eight equal pie shape wedges and gently lift them about 1 inch apart.

Bake until the edges of the scones are lightly browned, about 15 to 18 minutes.

Serve with butter and more agave syrup on the side.

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