Whole Wheat Cranberry Orange Scones

Scones are a not-too-sweet option for breakfast, afternoon coffee or tea (or anytime!)

Prep Time: 15 minutes    Bake Time: 10-12 minutes

WHAT YOU NEED:

1/3 cup butter

1 cup all purpose flour

¾ cup whole wheat flour

¼ - ½ cup granulated sugar

2½ tsp. baking powder

1 tsp. grated orange zest (zest from about 1 medium orange)

½ cup dried cranberries

½ tsp. salt

2 eggs

¼ cup milk

 MAKING IT:

Preheat oven to 400°F.  In a large bowl, whisk together flours, sugar, baking powder and salt. With your hands or pastry cutter, blend butter into flour mixture until small crumbs form. Stir in orange zest and cranberries until well distributed.

In a small bowl, whisk together eggs and milk until blended.  Remove 2 tablespoons and set it aside to glaze tops of scones.

Stir remaining egg-milk mixture into flour mixture, stirring until dough leaves the sides of the bowl.  Turn dough onto floured surface and knead lightly 10 times. Pat dough into circle about ¾ inch thick. Cut into 8 triangles or use shaped cutter.  With pastry brush or your hands, lightly brush reserved egg mixture on the top of each scone.  Bake on ungreased cookie sheet for about 10-12 minutes or until tops are slightly browned. Cool on a wire rack.  Makes 8 scones.

NUTRITION:

Nutrition Information per serving (1 scone): 230 Calories; 9g Total Fat; (5g Sat Fat; 0g Trans Fat); 60mg Chol; 160mg Sodium; 35g Total Carb; (2g Fiber; 14g Total Sugars; 6g Added Sugars); 5g Protein

TIPS:

Add ½ cup chopped walnuts or pecans to dough if desired.