Whole Grain Cranberry Apple Scones are a delightful treat that combines wholesome ingredients and a burst of flavor. The scones are perfect for breakfast or a cozy afternoon snack, offering a yummy way to enjoy the goodness of whole grains and fruit.
When it comes to substitutions, you can swap the dried cranberries for raisins or another dried fruit if you prefer. If gluten is a concern, gluten-free flour blends can work instead of the all-purpose flour. Always check that your oats are certified gluten-free if allergies are a consideration. Fresh apples can be used instead of dried apples for a different texture, but adjust the moisture accordingly. Quality ingredients make a big difference, especially in butter and buttermilk, so opt for the best you can find.
Scones, Biscuits & Pastry
Whole Grain Cranberry Apple Scones Recipe
Ingredients
- 1 1/2 cups whole wheat flour
- 1 cup oat flour
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chilled unsalted butter, cut into 1/2 inch cubes
- 1/2 cup dried cranberries
- 1/2 cup diced dried apple
- 1/2 cup chilled buttermilk
- 1/4 cup frozen apple juice concentrate, thawed
- 1 large egg
- coarse sugar crystals
Instructions
- Preheat the oven to 375 degrees and line a large rimmed baking sheet with parchment paper.
- In a large bowl, combine the 1 1/2 cups whole wheat flour, 1 cup oat flour, 1/2 cup all-purpose flour, 1/2 cup sugar, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon baking soda, and 1/2 teaspoon salt; whisk together until blended.
- Using the back of a fork, cut in 1/2 cup chilled unsalted butter until the mixture resembles coarse meal.
- Add 1/2 cup dried cranberries and 1/2 cup diced dried apple, tossing to distribute evenly throughout the mixture.
- In a small bowl, whisk together 1/2 cup chilled buttermilk, 1/4 cup thawed frozen apple juice concentrate, and 1 large egg until blended.
- Gradually add the buttermilk mixture to the dry ingredients, tossing until the dough is evenly moistened.
- Turn the dough out onto a lightly floured work surface; gently knead for just 2 or 3 turns to bind it together.
- Divide the dough in half and pat each half into a 6-inch diameter circle, about 3/4 inch thick. Cut each round into 6 wedges.
- Arrange the scones on the prepared baking sheet, spacing them at least 1 inch apart. Brush the tops with buttermilk to glaze and sprinkle with coarse sugar crystals.
- Bake until the scones are puffed and golden brown, and a tester inserted in the centers comes out clean, which should take about 22 minutes. Serve warm.
Part of our Scone, Biscuit and Pastry Recipes collection — Part 3 of 3: