These delicious and healthy whole wheat scones are great for breakfast or with afternoon tea. The whole grains are not just included to provide nutritional value; they actually add a savory nutty background flavor that goes quite well with the honey and orange flavors.
A food processor is the best tool when making any scone recipe. It does all the hard work for you, often with better results than hand-made. Make sure you use a well powered food processor, otherwise you might end up with a mess instead of yummy scones!
Whole Wheat Cranberry Orange Scones
Ingredients for 12 scones:
- 2 1/4 cups of whole grain wheat flour
- 4 teaspoons aluminum-free baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 tablespoons extra virgin olive oil
- 2 tablespoons cold butter (1/2 stick), or solid vegetable shortening
- 1 tablespoon finely shredded orange zest
- 2 tablespoons honey
- 3/4 cup milk
- 1 cup dried cranberries, roughly chopped
Directions:
Pre-heat oven to 400 degrees F. Combine the whole wheat flour, baking powder, baking soda and salt in the food processor work bowl fitted with either a multi-purpose blade or dough blade. Pulse a few times till well combined. Add the olive oil and pulse till just combined. Cut the butter or shortening into small cubes and add. Pulse a few more times until the butter is the size of small peas.
Add the honey and orange zest to the milk and mix well. Turn the food processor to “on” and slowly drizzle the milk mixture through the feed tube. Stop when barely combined. Use a spatula to gently fold in the cranberries.
Turn the dough onto a floured board or countertop and split into two pieces. Quickly work each into a circle, about 3/4 inch thick, dusting lightly with flour if it is too sticky to work with. Cut each circle into 6 even pie shaped wedges and transfer to a baking sheet lined with parchment paper. Bake for 12 – 16 minutes, or until golden brown.
Tips and Suggestions
For a special treat, serve with fresh homemade butter (it’s easier than you think with a food processor!) If you desire extra sweetness, drizzle with honey.
There are a couple of things to keep in mind when making any pastry. Your dough needs to be cold to prevent the butter from melting prematurely. This means at the very least your butter has to be well chilled. On hotter days it is advisable to also chill the flour. Over-mixing will lead to a tough scone. Once the wet and dry ingredients are brought together, take care to mix as little as is absolutely needed.
You’ll find this detailed recipe, along with many others designed specifically for the food processor at FOOD PROCESSOR REVIEWS.
The Author:
Heather Krasovec