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Whole Wheat Cranberry Scones

 Whole Wheat Cranberry Scones
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.
16 ServingsPrep: 20 min. Cook: 15 min.

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 McCormick® Pure 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

2 of 2

Whole Wheat Cranberry Scones (continued)

Directions (continued)

  • 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.