Whole Wheat Cranberry Scones

I haven’t made scones in forever. I actually think the last time I made them was when I lived in the UK right after high school and my friends used to ask me to make them.

I have changed the recipe a bunch and I think I liked the original recipe better so I think I am going to have to make that soon and post that version as well. These ones were good but I liked how the other ones used to look, puffy and more like a real scone. Nevertheless these ones were still very tasty even if they looked more like a puffy cookie than a scone, oh well…..

Anyways, I thought they deserved a post because they were still good regardless of the appearance. Like with many other desserts, scones are very versatile so go ahead and make your own versions. Chocolate chips, other dry fruits, grated orange or lemon will also work good.

Enjoy!

Here you can appreciate the fine bread crumbs on the left picture when mixing the dry ingredients with the butter. On the right picture it is pretty much the dough result.

I used different cookie cutters. The hearts where way to big but got eaten :-)

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Whole Wheat Cranberry Scones

Yield: 14-16 scones

Ingredients:

2 cups whole wheat pastry flour
1/4 cup sugar
3 teaspoons baking powder
1 stick butter, cold
1 cup low fat milk +3 tablespoons
1/2 cup dry cranberries

Topping:

3 tablespoons low fat milk
2 tablespoons sugar

 

Directions:

Preheat oven to 425 F. Prepare baking pans with parchment paper.

Using your fingers mix together dry ingredients with the butter until it resembles fine breadcrumbs.

Add milk and cranberries. Blend together. Shape into a round or square and cut into desired shapes using cookie cutters or a knife.

Brush each scone with milk and sprinkle with sugar. (If you don't have a brush you can use your fingers, I have done that before)

Place on baking sheets and bake for 16-22 minutes or until golden brown.