Whole Wheat Cranberry Scones

Name: Whole Wheat Cranberry Scones
Total time: 45 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 1⅓ cups all purpose flour; ⅔ cup whole wheat flour; ¼ cup granulated white sugar; 2½ teaspoons baking powder; ¼ teaspoon baking soda; ¼ teaspoon salt; 3 tablespoons cold butter, (cut into small pieces); ½ cup dried cranberries; 2 teaspoons grated orange zest; 1 large egg, (lightly beaten); ¾ cup lowfat buttermilk; 1 teaspoon powdered sugar

Lightened up version of a favorite scones recipe!

⏱️ 45 min 🔪 Prep: 25 min 🔥 Cook: 20 min 📊 Medium 👁️ 16 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

8 servings

1⅓ cups all purpose flour
⅔ cup whole wheat flour
¼ cup granulated white sugar
2½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
3 tablespoons cold butter, (cut into small pieces)
½ cup dried cranberries
2 teaspoons grated orange zest
1 large egg, (lightly beaten)
¾ cup lowfat buttermilk
1 teaspoon powdered sugar

Steps

Preheat the oven to 375°F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the dry ingredients (through salt). Cut in the butter with a pastry blender until the mixture is crumbly (or use clean fingers to work it together). Add the cranberries and orange zest and stir with a fork. Add the egg and buttermilk and stir with a fork until the dry ingredients are just moistened.
Gather the dough into a ball and place on the baking sheet. Pat into a 7-inch circle. Cut into 8 wedges with a knife dipped in flour. Do not separate the wedges.
Bake until golden brown, about 20 minutes. Transfer to a baking rack to let cool. Sprinkle with powdered sugar while still warm. Cut through the wedges with a serrated knife and serve.