A couple of weeks ago I picked up a bunch of fresh cranberries when I was in Martha’s Vineyard and froze them in anticipation of holiday cooking. I love how the maple syrup adds sweetness while the cranberries bring out the tartness, and the wheat flour gives a nice nutty flavor to these hearty scones.
Whole Wheat Maple Cranberry Scones
- Prep Time
- Cook Time
- 8 Scones
- (5 /5)
- 28 ratings
- 1 1/4 Cups Whole-Wheat Flour
- 1 1/4 Cups Unbleached Flour
- 1 Tablespoon Baking Powder
- 3/4 Teaspoon Kosher Salt
- 1/2 Cup Cold Unsalted Butter (Cubed)
- 1/2 Cup Maple Syrup
- 1/3 Cup Whole Milk (Plus More If Needed)
- 1 Cup Frozen Cranberries
- 3/4 Cup Powdered Sugar
- 1 1/2 Tablespoons Fresh Lemon Juice
- 1 Tablespoon Maple Syrup
- Place oven rack to middle position.
- Preheat oven to 425 degrees.
- Line baking sheet with parchment paper and set aside.
- In large-size bowl combine wheat flour, unbleached flour, baking powder, and kosher salt. Work in butter with fork until mixture forms pea size bits. Use your fingers to rub butter into flour. You should create what looks like a blend of powder, flakes, and remaining small lumps of butter. Add maple syrup and whole milk. Mix well to form dough. If you need to then add just a bit more milk. Fold in cranberries.
- Turn dough out onto prepared baking sheet with floured hands. Press into large 8 inch circle. With round biscuit cutter cut out 8 scones.
- Place in oven for 20 to 25 minutes until puffed and golden on top.
- While scones are baking make the glaze. In small-size bowl whisk together powdered sugar, lemon juice, and maple syrup until nice and smooth.
- Remove scones from oven and let cool on baking sheet until they’re slightly warm. Drizzle with glaze and serve.
- Makes 8 Scones
- Prep Time: 25 Minutes Cook Time: 25 Minutes Total Time: 50 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved