Cranberry-Spice Scones
 
Yield: 10 servings
Ingredients
  • 2 cups whole-wheat pastry flour*
  • ¼ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground allspice
  • ⅛ teaspoon ground black pepper
  • 4 tablespoons cold unsalted butter, cut into pieces
  • ⅓ cup dried cranberries
  • ¾ cup cold heavy whipping cream
  • ½ teaspoon vanilla extract
  • Garnish: granulated sugar
Instructions
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a large bowl, combine flour, sugar, baking powder, salt, allspice, and pepper, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add cranberries, stirring to combine.
  4. In a small bowl, combine cream and vanilla extract, stirring well. Add to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
  5. Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a ¾-inch thickness. Using a 2¼-inch round cutter, cut 10 scones from dough. Place scones 2 inches apart on prepared baking sheet.
  6. Garnish tops of scones with additional sugar, if desired.
  7. Bake until edges are golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.
Notes
*We used Bob’s Red Mill Whole Wheat Pastry Flour.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/cranberry-spice-scones-recipe/