Cranberry Whole Wheat Scones Recipes

WHOLE WHEAT CRANBERRY SCONES

Steps:

• 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.

WHOLE WHEAT CRANBERRY SCONES

Steps:

• Preheat the oven to 375°F. Line a baking sheet with parchment paper.
• In a large bowl, whisk together the dry ingredients (through salt). Cut in the butter with a pastry blender until the mixture is crumbly (or use clean fingers to work it together). Add the cranberries and orange zest and stir with a fork. Add the egg and buttermilk and stir with a fork until the dry ingredients are just moistened.
• Gather the dough into a ball and place on the baking sheet. Pat into a 7-inch circle. Cut into 8 wedges with a knife dipped in flour. Do not separate the wedges.
• Bake until golden brown- about 20 minutes. Transfer to a baking rack to let cool. Sprinkle with powdered sugar while still warm. Cut through the wedges with a serrated knife and serve.

CRANBERRY WHOLE WHEAT SCONES, DIABETIC FRIENDLY

Steps:

• Preheat oven to 400 degree F.
• In a large bowl, stir together all-purpose flour, whole wheat flour, Splenda, baking powder, ginger, baking soda, and salt.
• Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
• Make a well in the center of the flour mixture.
• In a small bowl, beat egg slightly; stir in the 1/3 cup buttermilk and cranberries.
• Add buttermilk mixture all at once to flour mixture.
• Stir just until moistened (some of the dough may look dry).
• Turn out onto a floured surface.
• Knead dough for 10 to 12 strokes or until nearly smooth.
• Pat or lightly roll dough to an 8-inch circle about 3/4 inch thick.
• Brush top with additional buttermilk; sprinkle with oats, pressing gently into dough.
• Cut into 8 wedges.
• Place dough wedges 1 inch apart on an ungreased baking sheet.
• Bake for 13 to 15 minutes or until edges are light browned.
• Serve warm.

CRANBERRY ORANGE WHEAT SCONES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• In a large bowl, stir together the whole wheat flour, wheat germ, brown sugar, baking powder, salt and nutmeg. Mix in shortening until everything looks crumbly. Stir in the cranberries and orange zest. In a separate bowl, stir together the egg, milk and orange juice. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until dough forms. Turn out onto a floured surface and knead briefly to get the dough to hold together. Roll out to 1/2 inch thickness and cut into circles with a biscuit cutter. Place scones 2 inches apart on the baking sheet.
• Bake in the preheated oven until the tops and bottoms are golden brown, 15 to 20 minutes. Serve warm.

LOW-FAT WHOLE WHEAT CRANBERRY PECAN SCONES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Whisk whole wheat flour, brown sugar, baking powder, baking soda, and salt together in a large bowl. Cut in butter with a pastry blender until coarse crumbs form. Stir in cranberries and pecans. Mix in skim milk until dough comes together and is the consistency of cookie dough.
• Turn dough out onto a lightly floured surface. Pat into a 1-inch thick round. Cut into 8 wedges with a greased knife. Arrange 2 inches apart on the baking sheet.
• Bake in the preheated oven until golden brown, 12 to 15 minutes. Transfer to a wire rack to cool, about 15 minutes.

FLAKY CRANBERRY SCONES

Steps:

• Preheat oven to 375 degrees, with rack in center. Line a 9-by-2-inch round cake pan with plastic wrap; line a baking sheet, preferably insulated, or a double layer of two baking sheets with parchment. Whip cream just until soft peaks form; refrigerate.
• In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest. Add butter cubes and, using a fork, toss to coat it with flour. Press butter cubes between your fingers to form very thin flakes. Stir in cranberries. Make a well in center. Pour whipped cream and honey into well; using a silicone spatula, stir flour mixture into cream mixture until ingredients are moistened.
• Lightly knead dough in bowl just until it holds together. Turn dough out onto a lightly floured surface. Gently knead a few times until dough is a little stretchy and can be shaped into a smooth disk.
• Press dough evenly into prepared pan (or shape dough into a 9-inch disk, 3/4 inch thick, without using pan). Press in any loose cranberries. Cover with plastic wrap and refrigerate at least 30 minutes and up to overnight.
• Lift out disk of dough using plastic wrap. Using a sharp knife, cut disk into 8 even wedges. Transfer to prepared sheet, spaced 2 inches apart. (Alternatively, wrap wedges individually and freeze.)
• Bake 10 minutes, then rotate sheet and continue baking until golden brown, 10 to 15 minutes more. (If baking frozen scones, bake 20 minutes, then rotate sheet, cover loosely with foil, and continue baking 10 minutes more.)
• Transfer sheet to a wire rack. Using a pancake turner, transfer scones to another wire rack; let cool until warm or room temperature. Scones will be slightly moist. If you prefer a more traditional, drier scone, let sit, uncovered, overnight. Scones can be stored in an airtight container at room temperature up to 2 days or frozen up to 3 months.