Best 2 Whole Wheat Cranberry Scones Recipes
Whole wheat cranberry scones are a delightful pastry that combines the nutty flavor of whole wheat flour with the tangy sweetness of cranberries. They are perfect for breakfast, brunch, or a snack, and can be easily made at home with a few simple ingredients. Whether you prefer them plain or topped with a glaze or crumble, these scones are sure to satisfy your sweet tooth. In this article, we will provide you with the best recipe for whole wheat cranberry scones, along with tips and tricks to ensure they turn out perfect every time.
Here are our top 2 tried and tested recipes!
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.
Provided by Taste of Home
Time 35m
Yield 16 scones.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 226 calories, Fat 10g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 264mg sodium, Carbohydrate 32g carbohydrate (14g sugars, Fiber 2g fiber), Protein 4g protein.
CRANBERRY WHOLE WHEAT SCONES, DIABETIC FRIENDLY
Take your choice of ginger or cinnamon to flavor these tender, fruity wedges. A sprinkle of rolled oats decorates the tops and adds a little fiber.
Provided by Annacia
Categories Scones
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
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.
Tips:
- Use fresh cranberries. Fresh cranberries are more flavorful and have a better texture than frozen cranberries.
- Don't overmix the dough. Overmixing will make the scones tough.
- Chill the dough before baking. Chilling the dough will help the scones rise more evenly.
- Bake the scones until they are golden brown. Overbaking will make the scones dry.
- Serve the scones warm with butter or jam.
Conclusion:
Whole wheat cranberry scones are a delicious and easy-to-make breakfast treat. They are perfect for a quick and easy grab-and-go breakfast or a special occasion brunch. With a few simple tips, you can make perfect scones every time.
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