Whole Grain Cranberry Scones

January 11, 2010

Perhaps it was my extreme need for energy with an infant who still doesn’t sleep through the night, but I awoke this morning with the crazy idea to try making a scone with no white flour. Sounds simple enough but if you’ve ever baked with pure wheat flour, you know it changes everything. I fully expected to fail but come up with something at least edible if not enjoyable. Imagine my surprise when the scones not only turned out but were good! The first bite was decidedly wheat-ish, but in a nutty, sweet way. Not bad. Maybe I will save the white flour ones for the weekends now.

1 C whole wheat flour

1/2 C wheat bran

1/2 C raw wheat germ

1/4 C flaxseed meal

2 t baking powder

3 T sugar

1/2 t kosher salt

1/2 C frozen cranberries

6 T cold, unsalted butter cut into cubes

1/4 C oats

1/4 C dry cranberries

zest of 1 orange or lemon

1 egg

1/2 C (scant) whole milk

Preheat oven to 425.  Combine the wheat flour through the cranberries in a food processor and pulse until cranberries are broken up and incorporated. Pulse in butter until mixture is like coarse meal. Pour dry ingredients into another bowl and stir in oats, zest and dried cranberries. In a small bowl mix egg and milk. Stir into dry ingredients. Mix until evenly moist. Form into 8 balls and place on parchment lined baking sheet. The dough will be very wet but should still hold its shape. Bake for about 15 minutes or until just starting to brown.



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