Whole Grain Cranberry Scones…..

These slightly sweet goodies will totally make your morning, afternoon, or night!   Is there really a bad time to have one for gosh sakes???   I love this original recipe as is but you can customize it to whatever you like.  Try it with dried cherries and chopped walnuts, chocolate chips, raisins and cinnamon (add 1 teaspoon to the dry mixture) or coconut and pecans…the possibilities are endless!

I topped them with large sugar granules.  You can find them at Michael’s Craft store.

Whole Grain Cranberry Scones

2 cups flour
1 cup whole wheat flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons cold unsalted butter cut into 1/2″ cubes (if using salted butter omit the salt in the recipe)
1/2 cup oatmeal, old fashioned or quick cooking
1/4 cup wheat germ
1 cup craisins
1 1/4 cups buttermilk (you can substitute the milk with a couple of teaspoons of cider or white vinegar)
1 tablespoon orange or lemon zest
2 tablespoons milk
1-2 tablespoons large sugar granules (regular sugar is fine too)

1)  Preheat the oven to 375′.  Line a cookie sheet with parchment paper.
2)  In a large mixing bowl add the flour through the salt.  Add the cold butter cubes and work into the flour with a pastry blender or your fingers.  You can also do this in a food processor.  Process until there are no large lumps and the flour resembles cornmeal.
3)  Add the oatmeal, wheat germ and craisins and mix to combine.  Make a well in the middle of the dry ingredients and add the buttermilk and orange zest.  Stir until just combined.  It’s OK if it’s a bit sticky.  Flour the counter top and plop the dough onto the counter.  With floured hands, knead 2-3 times into a smooth ball of dough.  Add a little flour if necessary.  Roll out to about 3/4″.  Cut with a round biscuit cutter and place on parchment paper on the cookie sheet.
4)  Using a pastry brush, coat the scone tops with milk and sprinkle them generously with sugar.  Bake for 20-25 minutes.  Cool completely before storing in an airtight container.  They are best the day you make them.  Makes about twenty 3″ scones.

Enjoy!

Angie

 

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