Whole Wheat Cranberry Scones Recipe

Whole Wheat Cranberry Scones Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

With a biscuit-like texture, these sweet scones are wonderful spread with butter or jam. Serve them alongside a medley of berries at your next holiday brunch…or enjoy them as an afternoon snack with a hot cup of tea.

[X]

Rate Whole Wheat Cranberry Scones Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Whole Wheat Cranberry Scones Recipe

Prep: 20 min. Cook: 15 min.

Yield: 16 Servings

20 15 35

Ingredients

1-1/2 cups all-purpose flour
1-1/2 cups whole wheat flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup cold butter
1 egg
1 cup vanilla yogurt
1/2 teaspoon vanilla extract
1 cup dried cranberries
1 tablespoon milk
2 teaspoons cinnamon-sugar

Directions

In a large bowl, combine the flours, sugar, baking powder, baking soda, salt and nutmeg; cut in butter until crumbly. In a small bowl, combine the egg, yogurt and vanilla; stir into dry ingredients just until moistened. Stir in cranberries. Turn onto a floured surface, knead 6-8 times.
Divide dough in half. Transfer each portion to a greased baking sheet. Pat into an 8-in. circle. Cut each circle into 8 wedges, but do not separate. Brush with milk; sprinkle with cinnamon-sugar. Bake at 400° for 15-20 minutes or until golden brown. Serve warm. Yield: 16 scones.

Nutritional Facts 1 scone equals 226 calories, 10 g fat (6 g saturated fat), 37 mg cholesterol, 264 mg sodium, 32 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Whole Wheat Cranberry Scones in Country Woman Christmas Annual 2009, p38