I still have yet to find a great homemade scone recipe (although the last time I tried to make scones, I got these delicious Banana Bread Breakfast Bars out of it! Lululemon thought they were pretty good). If you have a favorite scone recipe, I’d love to try it out – just leave a link in the comments!
In the meantime, this is a pretty good recipe for whole wheat scones that freeze well, so you have an easy and ready-to-go breakfast on busy mornings. Just pop in the microwave on the defrost setting for 40 seconds – 1 minute, and you’re good to go!
The cranberries are nice and tart, and I think a good way to start the day, without a bunch of sugar that’s usually found in my breakfast cereals.
I made a glaze for these, but it didn’t taste great. The original recipe was for rum, and I substituted bourbon, which had such a strong, overpowering taste. I didn’t think it went well with the cranberries at all. So, you could make the original rum glaze, or just go without.
Cranberry Whole Wheat Scones
Cranberries are nice and tart, without all the sugar that’s usually found in breakfast cereals. A good way to start the day is cranberry whole wheat scones.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 8 Scones
- 1 1/2 cups fresh cranberries
- 1 tablespoon water
- 1 1/4 cups all-purpose flour
- 1 cup whole wheat flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 8 tablespoons chilled unsalted butter
- 1/3 cup buttermilk
- 1/4 cup light brown sugar
- 2 tablespoons honey
- zest of 1 clementine
- Place cranberries and water in a microwave-safe bowl. Cover with a paper towel. Heat in microwave for 1 minute, 30 seconds, in 30-second increments. Stir between each increment. After 1 minute, and 30 seconds, mash the cranberries with a spatula to break them apart. Set aside.
- Preheat the oven to 350*F.
- In a large bowl, combine the flour, baking powder, and salt.
- Cut the chilled butter into 1/2-inch pieces and mix into the flour using a pastry blender, 2 knives, a potato masher, or even your hands. If using your hands, be careful not to soften the butter too much, as the butter should be cold. Mix until the dough is crumbly.
- Add the cranberries, buttermilk, and honey to the flour. Stir with a spatula until the dough just comes together.
- Sprinkle a cutting board with flour, and dump the dough out onto it. Knead the dough a few times to get it to come together fully.
- Shape the dough into a circle and cut it into wedges.
- Bake for 20 to 25 minutes. Serve warm or freeze for future breakfasts or snacking.