Up until I was in college, I had no clue what a scone was. Spring semester my junior year was spent in England. After that, I was hooked! I have made my own several times and played with various recipes.
After that, I was hooked! I have made my own several times and played with various recipes.
Whole Wheat Cranberry Scones
Author:
Kristina @The Greening Of Westford
Ingredients
- 2 cups whole wheat flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup + 2 TBSP full fat plain Greek yogurt
- 1 tsp vanilla
- 1 egg
- 2 TBSP maple syrup
- ¼ cup cold butter, cubed
- 2 TBSP coconut oil, solid
- ½ cup dried cranberries
Instructions
- Preheat oven to 425 F
- Mix yogurt, vanilla, egg and maple syrup in a bowl and set aside
- In a large bowl combine flour, baking powder and salt.
- Add butter and coconut oil to the flour mixture and combine until the butter and coconut oil are about the size of peas. It's best to do this with your hands, but you could use a pastry knife as well.
- Add dried cranberries
- Add yogurt mixture to the flour mixture until combined
- Empty to a floured surface and knead slightly (10 times)
- Pat it into a round disk about ½ inch thick.
- Cut into 8 pieces
- Place on a cooking sheet with silpat, parchment paper or lightly greased.
- Cook for 10 - 11 minutes. Make sure not to over cook. They should just be slightly golden on the edges.
