Whole Wheat Cranberry Scone
Ready in
30 minutes
Serves
8
Recipe by
Andrew Hamilton
Ingredients
- 2 cups whole wheat flour
- 1/3 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup dried cranberries
- 1/2 cup milk
- 1 large egg
- 1 tsp vanilla extract
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the whole wheat flour, sugar, baking powder, and salt.
- Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Stir in the dried cranberries.
- In a separate bowl, whisk together the milk, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and knead it gently a few times. Pat it into an 8-inch circle, about 1 inch thick.
- Cut the dough into 8 wedges and place them on the prepared baking sheet.
- Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Chef's Tips
For an extra touch, brush the tops of the scones with a little milk or cream and sprinkle with coarse sugar before baking. Serve warm with a spread of butter or a dollop of clotted cream.