Whole Wheat Cranberry Scones Recipe

Whole Wheat Cranberry Scones Recipe
Whole Wheat Cranberry Scones Recipe photo by Taste of Home
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Whole Wheat Cranberry Scones Recipe

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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.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Whole Wheat Cranberry Scones in Country Woman Christmas Annual 2009, p38

Nutritional Facts

1 each: 226 calories, 10g fat (6g saturated fat), 37mg cholesterol, 264mg sodium, 32g carbohydrate (14g sugars, 2g fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Whole Wheat Cranberry Scones in Country Woman Christmas Annual 2009, p38

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