This Fruity Whole Wheat Scones recipe is a quick bread. Scones are fast to make, since they use no yeast, have no rising time and are leavened with baking powder.
Trivia:According to Wikipedia, Cranberries are evergreen shrubs that grow in acidic bogs.
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Fruity Whole Wheat Scones Recipe
1/3 cup currants, washed
1/3 cup raisins (the golden ones are excellent in this scone recipe)
1/3 cup dried cranberries
1 1/2 cups of whole wheat flour
1 1/2 cups regular flour
1 tablespoon baking powder
1/4 cup sugar
1/4 teaspoon of salt
1/4 cup cold butter
1 cup milk
1 large egg
Place the cranberries, raisins and currants in a bowl. Cover with hot water and let soak for about half an hour. After the mixture has finished soaking, drain the water off and pat the fruit dry with a paper towel (or cloth towel).
Preheat the oven to 375°F. Line a baking sheet with waxed paper or parchment paper.
Chop the butter into little pieces, about the size of dice.
Put the dry ingredients (including the sugar) in a bowl and mix together well.
Using a pastry cutter if desired, cut the butter into the dry ingredients. Slowly stir in the milk and the fruit. You should have a loose, somewhat moist dough. Do not overmix.
Turn the dough onto a floured surface. Round it into a ball-shape with your hands, then pat it down flat. You have should a circular size dough that is approximately 1 1/2 inches in thickness.
Cut the scone dough into ten or twelve equal pie-shaped pieces and transfer to the baking sheet. Brush the beaten egg over the top of each scone.
For best results, put the scones in the oven promptly and do not allow the unbaked dough to sit around for long before cooking. Place the baking sheet in the heated oven and bake until done. The cooking time takes approximately eighteen minutes or a little longer.
This Fruity Whole Wheat Scones recipe is wonderful with jam or butter.