Whole-Wheat Maple–Cranberry SconesPhoto Credit : Corey Hendrickson
Maple 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.
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
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.
3/4 cup powdered sugar
1 1/2 tablespoons water
1 tablespoon maple syrup
Meanwhile, in a small bowl, make the glaze: Whisk together the powdered sugar, water, and maple syrup until smooth.
Let the scones cool until barely warm; then drizzle with Maple Glaze. Serve with butter, jam, or whipped cream.