Best 2 Whole Wheat Cranberry Scones Recipes

Indulge in a delightful symphony of flavors with our collection of whole wheat cranberry scones recipes. These delectable treats are not only a feast for the taste buds but also a celebration of wholesome ingredients. Each recipe offers a unique twist on the classic scone, ensuring that there's something for every palate. From the tangy sweetness of cranberries to the nutty richness of whole wheat flour, these scones promise an unforgettable culinary experience. Whether you prefer a simple yet satisfying classic scone or one adorned with a luscious glaze, our recipes have you covered. Embark on a delightful baking journey and discover the perfect whole wheat cranberry scones to tantalize your taste buds and impress your loved ones.

Let's cook with our recipes!

WHOLE WHEAT CRANBERRY SCONES

Whole Wheat Cranberry Scones image

With a biscuit-like texture, these sweet scones are wonderful spread with butter or jam. Serve them alongside a medley of berries at your next holiday brunch...or enjoy them as an afternoon snack with a hot cup of tea.

Provided by Taste of Home

Time 35m

Yield 16 scones.

Number Of Ingredients 14

Ingredients

1-1/2 cups all-purpose flour
1-1/2 cups whole wheat flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup cold butter
1 egg
1 cup vanilla yogurt
1/2 teaspoon vanilla extract
1 cup dried cranberries
1 tablespoon milk
2 teaspoons cinnamon-sugar

Steps:

In a large bowl, combine the flours, sugar, baking powder, baking soda, salt and nutmeg; cut in butter until crumbly. In a small bowl, combine the egg, yogurt and vanilla; stir into dry ingredients just until moistened. Stir in cranberries. Turn onto a floured surface, knead 6-8 times. , Divide dough in half. Transfer each portion to a greased baking sheet. Pat into an 8-in. circle. Cut each circle into 8 wedges, but do not separate. Brush with milk; sprinkle with cinnamon-sugar. Bake at 400° for 15-20 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 226 calories, Fat 10g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 264mg sodium, Carbohydrate 32g carbohydrate (14g sugars, Fiber 2g fiber), Protein 4g protein.

CRANBERRY WHOLE WHEAT SCONES, DIABETIC FRIENDLY

Cranberry Whole Wheat Scones, Diabetic Friendly image

Take your choice of ginger or cinnamon to flavor these tender, fruity wedges. A sprinkle of rolled oats decorates the tops and adds a little fiber.

Provided by Annacia

Categories Scones

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
3 tablespoons Splenda sugar substitute
1 1/2 teaspoons baking powder
1 teaspoon ground ginger or 1 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup butter
1/2 cup Egg Beaters egg substitute, thawed (or 2 eggs, slightly beaten)
1/3 cup buttermilk
3/4 cup dried cranberries or 3/4 cup dried currant
buttermilk
3 tablespoons rolled oats

Steps:

Preheat oven to 400 degree F.
In a large bowl, stir together all-purpose flour, whole wheat flour, Splenda, baking powder, ginger, baking soda, and salt.
Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
Make a well in the center of the flour mixture.
In a small bowl, beat egg slightly; stir in the 1/3 cup buttermilk and cranberries.
Add buttermilk mixture all at once to flour mixture.
Stir just until moistened (some of the dough may look dry).
Turn out onto a floured surface.
Knead dough for 10 to 12 strokes or until nearly smooth.
Pat or lightly roll dough to an 8-inch circle about 3/4 inch thick.
Brush top with additional buttermilk; sprinkle with oats, pressing gently into dough.
Cut into 8 wedges.
Place dough wedges 1 inch apart on an ungreased baking sheet.
Bake for 13 to 15 minutes or until edges are light browned.
Serve warm.

Tips:

Use fresh cranberries: Fresh cranberries have a tart and tangy flavor that pairs perfectly with the sweet scone dough. If you can't find fresh cranberries, you can use frozen cranberries, but be sure to thaw them before using.
Don't overmix the dough: Overmixing the dough will make the scones tough. Mix the dough just until the ingredients are combined.
Chill the dough before baking: Chilling the dough will help the scones to rise and prevent them from spreading too much in the oven.
Bake the scones until they are golden brown: The scones are done baking when they are golden brown on top and a toothpick inserted into the center comes out clean.
Serve the scones warm with butter and jam: The scones are best served warm with butter and jam. You can also top them with whipped cream or ice cream.

Conclusion:

These whole wheat cranberry scones are a delicious and easy-to-make breakfast or snack. They are perfect for any occasion, from a casual brunch to a holiday party. With their tart and tangy cranberries, sweet scone dough, and golden brown crust, these scones are sure to be a hit with everyone who tries them. So next time you're looking for a tasty and wholesome treat, give these whole wheat cranberry scones a try!