Skip to Content

Whole Wheat Cranberry-Walnut Scones

Sharing is caring!

Cranberry Walnut Scones

Whole Wheat Cranberry-Walnut Scones

Jessica Braider
My mom turned me onto homemade scones years and years ago. When I first started making them, they were filled with a lot more sugar and white flour, but over time I made the transition to 100% whole wheat flour and they are utterly satisfying and delicious! Serve them straight from the oven slathered with butter and jam, or freeze them and then defrost for a satisfying and delicious on-the-go breakfast.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 8 servings

Ingredients
  

  • 2 cups whole wheat flour (use wheat/gluten-free all-purpose flour, if needed ) I like the white whole wheat from King Arthur Flour, or use spelt flour
  • 3 Tbsp. sugar
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 4 Tbsp. unsalted butter
  • 1/2 cup dried cranberries or raisins
  • 1/2 cup walnuts chopped
  • 1 cup lowfat plain yogurt or buttermilk

Instructions
 

  • Preheat oven to 390 degrees and spray a baking sheet with nonstick spray, or line it with parchment paper.
  • In a food processor, or by hand, blend the flour, sugar, baking soda, and salt.
  • Add the butter and blend/mush until the butter is well blended.
  • Add the cranberries and walnuts.
  • Quickly blend in yogurt or buttermilk so it forms a slightly sticky dough.
  • Lightly dust the counter or cutting board with flour. Turn the dough out onto the floured surface and pat out into a circle about 1-inch thick. Cut, pizza-style, into eight wedges.
  • Put the pieces onto the baking sheet and bake 20 minutes, or until slightly golden on top.

Notes

Do Ahead or Delegate: Mix the flour, sugar, baking soda, and salt, chop the nuts, or fully prepare and freeze the scones.
Scramble Flavor Booster: A dash of cinnamon.
Tip: Did you know you can tell if bread is done by tapping? One trick to tell if your bread or other loaves (like scones) are done baking is to tap on the bottom. If it makes a hollow sound, it is done.
Video: Watch Jessica make this on Facebook Live. Nutritional Information Per Serving (% based upon daily values): Calories 262, Total Fat: 12g, 18%; Saturated Fat: 5g, 23%; Cholesterol: 17mg, 6%; Sodium: 204mg, 9%; Total Carbohydrate: 36g, 12%; Dietary Fiber: 4g, 17%; Sugar: 12g; Protein: 7g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Tried this recipe?Let us know how it was!

Spring Cleaning in the Kitchen

Tuesday 16th of March 2021

[…] up small amounts of different dried fruits and add the mixture to scones or oatmeal, or leave the dried fruits unchopped and use them in a homemade trail mix along with any […]

5 Tricks to Make Breakfast a Breeze

Tuesday 16th of March 2021

[…] muffins or scones […]

Summer Snacks: How to Feed Kids Who Are Always Hungry

Tuesday 30th of June 2020

[…] Healthy baked goods are always in the freezer. I have written before about how I like to make a double (or these days triple) batch of baked goods over the weekends. Made with whole grains and often fruits or vegetables, these can make breakfasts easier, but they also serve as a great nutritious snack source. Recently, my boys have been super into rhubarb muffins and these scones. […]

8 Tricks to Make the Cleaning After Cooking Easier

Tuesday 19th of May 2020

[…] it almost every time I pull out my baking sheets. Whether it’s for baked goods like cookies and scones or roasted vegetables, I almost always use parchment paper because it speeds up the cleaning. As […]

How to Feed Your Family on a Budget feeding large family on tight budget

Friday 20th of March 2020

[…] scones, overnight oats, oatmeal, and egg sandwiches are some of our […]

Comments are closed.
0
    0
    Your Cart
    Your cart is emptyReturn to Shop