Whole-Wheat Maple-Cranberry Scones
Our comfort food recipe of the week calls for sweet maple syrup, tart cranberries, and the nutty goodness of whole-wheat flour baked into a delicious batch of scones.
By Yankee Magazine|Jun 06 2022|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanMaple syrup adds sweetness, cranberries bring welcome tartness, and whole-wheat flour lends a nutty flavor and a pleasing heartiness to these maple cranberry scones.
Note: Don’t have frozen or dried cranberries on hand? You can substitute any dried fruit, or leave them out entirely.
Yield:
8 sconesIngredients
1 1/4 cups whole-wheat flour
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon table salt
1/2 cup (1 stick) cold unsalted butter, cut into small cubes
1/2 cup maple syrup
1/3–1/2 cup whole or 2% milk
1 cup frozen or dried cranberries
Maple Glaze
Instructions
Preheat your oven to 425° and set a rack to the middle position. In a large bowl, whisk together the flours, baking powder, and salt until combined. Using a pastry cutter or fork, work in the butter until it forms pea-sized bits; then use your fingers to rub the butter into the flour, creating a blend of powder, flakes, and some remaining small lumps of butter. Pour in the syrup and 1/3 cup of milk, and stir well with a fork. If needed, add another tablespoon or two of milk to form a dough. Use a spatula to fold in the cranberries.
Turn the dough out onto a baking sheet lined with parchment paper, and, with well-floured hands, press into an 8-inch circle. Cut into 8 equal wedges (no need to separate them). Bake until puffed and golden brown on top, 20 to 25 minutes.
Can we use all regular flour?
Can I get an answer to the flour question, please?
Hi there. Yes, you can use just all-purpose flour for this recipe. Happy baking!
Is it dried or frozen cranberries? Description says dried, list says frozen.
Hi Mary! Either dried or frozen cranberries will work. Personally, I tried the recipe with dried cranberries and it came out perfectly. Happy baking!
Can I substitute buttermilk
Hi Kim! Yes, and you can reference this article on how to make buttermilk substitutes: https://newengland.com/yankee-magazine/food/cooking-advice/substitutes-for-buttermilk/
I think my buttermilk has spoiled
Can you use fresh cranberries?
While we haven’t tested it, I imagine this recipe would work with fresh cranberries, yes!
Can I substitute fat free milk or unsweetened almond milk for whole milk or 2% milk?
Hi Mary! We haven’t tried that substitution, but imagine that the fat content plays an important role in keeping the scones moist. That said, you’re welcome to try (and if you do, let us know how it goes)!
It would be nice if it gave the calories, fat and carbs in the recipes. I made the maple cranberry scones. They were yummy but I don’t know how many calories in one.
Hi there. Unfortunately, we aren’t able to provide nutritional information for recipes, but if you search online for “Recipe Nutrition Calculator” you will find a lot of sites that will do the math for you. Thanks!
can the cranberries be switched out for other dried or frozen fruit with the juices
How do I adapt this recipe for mini muffins?
The scones have NO calories if no one sees you eating it! Lol
What about rice flour?
Great recipe for scones!
I used 1 tsp maple extract in the scones and 1/2 tsp in the glaze t for a stronger maple flavor. The syrup doesn’t add enough maple taste.
Can I sub heavy cream for milk? For a richer scone.
It seems counter intuitive to use cold butter and then a pastry cutter so the butter stays cold and then use your fingers to warm up the butter to blend it further with the flour. This seems more like a biscuit dough and you would not want warmed butter in that recipe. I would just use the pastry cutter to make the particles of butter finer .
Food processor works great to incorporate cold butter into mix.
Would 1/2 evaporated/water and lemon juice work?
Can these scones be made with 100% whole wheat flour? If so, do I have to adjust the amount of baking powder, etc. ?