There are these white chocolate and cranberry scones that are my favorite when I go to my favorite fancy coffee shop in the city. So, when Cassander & Ben got ahold of me to feature cranberries, I knew I need to recreate them so I could enjoy them from the comforts of home! These scones were even a favorite of the husband’s too, much to my surprise! Today we get to hear more from these cranberry growers from Massachusetts.
CASSANDER GILMORE & BEN RICHARDS
When did you start farming? What brought you into farming?
I started full time farming about 5 years ago. It was something that has always intrigued me, and spending time off farm, doing something completely different really gave me great appreciation of family farming.
What has been the most satisfying part of farming for you?
The most satisfying of farming is harvest time. For cranberries it’s a true New England fall, colorful changing leaves, and floating crimson red berries. It also is great anticipation that comes with harvest, it takes all year to grow a crop, and once harvest is complete, it’s on to prepping for the next year.
What crops (or animals) do you grow and why?
My father and uncle (now deceased) were second generation cranberry growers. In total my family though my fathers & I and my aunt own and operate 150 acres of cranberry bogs in Southeastern Ma. Our sites are spread out across several towns including Plymouth, Middleboro, Carver & Rochester. We are grower owners of the Ocean Spray Cooperative which is head quartered in Middleboro Ma.
What advice would you give to anyone interested in getting into farming?
Farming is a life style, the pay isn’t the greatest, the hours are long, but as long as you love it, who cares?
You can find more from Cassander & Ben by following them on Instagram at @hunkyharvesters.
- 3/4 cup milk
- 1 egg
- 1/4 cup sugar
- 2 teaspoons vanilla extract
- 2 cups flour
- 1/2 tablespoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons unsalted butter, cold
- 1 cup cranberries
- 1/2 cup white chocolate chips
- Preheat your oven to 375 degrees. Line a banking sheet with parchment paper and set aside.
- In a medium bowl, mix together egg, milk, sugar, and vanilla extract. Set aside.
- In a larger bowl, mix together flour, baking powder, and salt. Using a pastry blender (or your hands) cut in the cold butter until the dough starts forming small pea sized balls.
- Pour the wet ingredients into the large bowl and gently mix with a spoon. Pour the dough out onto a WELL FLOURED surface and flour your hands, kneed the dough for a few minutes until it comes together.
- Place the dough onto your parchment lined baking sheet and form into a round disc about 3/4 inch thick. Cut the disc into 10 pieces and leave the pieces in place.
- Brush the scones with a beaten egg white. Bake for 18-20 minutes or until golden brown. Cool scones and enjoy!
This post is part of my Thirty Days of Food series where I am writing about food and farming for the entire month of November, to find out more about it all or how to follow along, visit my Thirty Days of Food page to find more great recipes with farmer features!