Whole Grain Cranberry Almond Scones

November 6, 2009

These are the scones I discovered while searching for a ‘healthier’ scone recipe that my husband would actually eat during his cycling training season and I could still indulge in and enjoy.  I originally got this recipe from Bon Appetit.  As is typically the case in my house I didn’t have half of the ingredients needed so I improvised.  What follows is my version. 

1 1/2 cups whole wheat flour or white whole wheat flour

1 cup oat flour

1/2 cup unbleached all purpose flour

1/2 cup sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

1/2 cup dried cranberries

1/2 cup sliced almonds

1/2 cup chilled buttermilk plus more for glaze

1/4 cup apple cider 

1 large egg

Coarse sugar crystals

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 almonds and toss to distribute evenly. Whisk 1/2 cup buttermilk, apple cider, and egg to blend in small bowl. Gradually add buttermilk mixture to dry ingredients, tossing until evenly moistened.

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.

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


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