Whole Grain Cranberry-Apple Scones
Hearty whole grain scones made with a blend of wheat and oat flours, studded with dried cranberries and apples. These tender breakfast pastries are lightly sweetened and spiced with cinnamon for the perfect morning treat.
Ingredients
- •1½ cups whole wheat flour
- •1 cup oat flour
- •½ cup unbleached all purpose flour
- •½ cup sugar
- •2 teaspoons baking powder
- •1 teaspoon ground cinnamon
- •½ teaspoon baking soda
- •½ teaspoon salt
- •½ cup chilled unsalted butter
- •½ cup dried cranberries
- •½ cup diced dried apples
- •½ cup chilled buttermilk
- •¼ cup frozen apple juice concentrate
- •1 large egg
- •2 tablespoons coarse sugar crystals
Cooking Instructions
- 1.
Preheat oven to 375°F. Line large rimmed baking sheet with parchment paper. Combine first 8 ingredients in large bowl; whisk to blend. Using back of fork, cut in butter until mixture resembles coarse meal. Add cranberries and apples and toss to distribute evenly. Whisk 1/2 cup buttermilk, juice concentrate, and egg to blend in small bowl. Gradually add buttermilk mixture to dry ingredients, tossing until evenly moistened.
15 min
- 2.
Turn dough out onto lightly floured work surface. Gently knead 2 or 3 turns to bind. Divide dough in half. Pat out each half to 6-inch-diameter, 3/4-inch-thick round. Cut each round into 6 wedges. Arrange scones on prepared sheet, spacing at least 1 inch apart. Brush scones with buttermilk to glaze, then sprinkle with coarse sugar.
10 min
- 3.
Bake scones until puffed and brown and tester inserted into centers comes out clean, about 22 minutes. Serve warm.
22 min
