Whole Grain Cranberry-Apple Scones

Serves: 6

Llewellyn Gorczany

1 January 1970

Based on User reviews:

46

Spice

48

Sweetness

48

Sourness

39

mins

Prep time (avg)

5.8

Difficulty

Ingredients:

1.5 cups

Whole Wheat Flour

1 cup

Oat Flour

1 cup

All-Purpose Flour (unbleached)

1 cup

Sugar

2 tsps

Baking Powder

1 tsp

Ground Cinnamon

1 tsp

Baking Soda

1 tsp

Salt

1 cup

Unsalted Butter (1 stick chilled, cut into 1/2-inch cubes)

1 cup

Dried Cranberry

1 cup

Dried Apple (diced)

1 cup

Buttermilk (chilled plus more for glaze)

1 large

Egg

Directions:

1

Preheat oven to 375°F

2

Line large rimmed baking sheet with parchment paper

3

Combine first 8 ingredients in large bowl; whisk to blend

4

Using back of fork, cut in butter until mixture resembles coarse meal

5

Add cranberries and apples and toss to distribute evenly

6

Whisk 1/2 cup buttermilk, juice concentrate, and egg to blend in small bowl

7

Gradually add buttermilk mixture to dry ingredients, tossing until evenly moistened

8

Turn dough out onto lightly floured work surface

9

Gently knead 2 or 3 turns to bind

10

Divide dough in half

11

Pat out each half to 6-inch-diameter, 3/4-inch-thick round

12

Cut each round into 6 wedges

13

Arrange scones on prepared sheet, spacing at least 1 inch apart

14

Brush scones with buttermilk to glaze, then sprinkle with coarse sugar

15

Bake scones until puffed and brown and tester inserted into centers comes out clean, about 22 minutes

16

Serve warm

17

Preheat oven to 375°F

18

Line large rimmed baking sheet with parchment paper

19

Combine first 8 ingredients in large bowl; whisk to blend

20

Using back of fork, cut in butter until mixture resembles coarse meal

21

Add cranberries and apples and toss to distribute evenly

22

Whisk 1/2 cup buttermilk, juice concentrate, and egg to blend in small bowl

23

Gradually add buttermilk mixture to dry ingredients, tossing until evenly moistened

24

Turn dough out onto lightly floured work surface

25

Gently knead 2 or 3 turns to bind

26

Divide dough in half

27

Pat out each half to 6-inch-diameter, 3/4-inch-thick round

28

Cut each round into 6 wedges

29

Arrange scones on prepared sheet, spacing at least 1 inch apart

30

Brush scones with buttermilk to glaze, then sprinkle with coarse sugar

31

Bake scones until puffed and brown and tester inserted into centers comes out clean, about 22 minutes

32

Serve warm