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whole wheat honey scones

Whole wheat cranberry walnut scones

These whole wheat scones are lightly sweetened with honey and dried cranberries. Walnuts add an additional crunch for a wholesome and healthier breakfast recipe!
5 from 1 vote
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Prep Time 15 mins
Cook Time 18 mins
Chill Time 15 mins
Course Breakfast
Cuisine American
Servings 9 scones

Equipment

  • Mixing bowl
  • Baking sheet
  • Parchment paper

Ingredients
  

  • 1 cup (125g) whole wheat flour
  • 1 cup (125g) all purpose flour
  • 1/2 tsp salt
  • 2 1/2 tsp baking powder
  • 1/2 cup (113g) butter1
  • 1/2 cup (120g) buttermilk2
  • 1 egg
  • 1 tsp vanilla extract
  • 2 tbsp honey3
  • 1/2 cup dried cranberries
  • 1/2 cup walnuts, roughly chopped

For topping

  • 2 tbsp milk
  • coarse sugar, for sprinkling (optional)

Instructions
 

  • In a medium mixing bowl, whisk together the whole wheat flour, all purpose flour, salt, and baking powder until combined.
  • Grate the very cold butter into the bowl. Use the tips of your finger to gently rub the butter into the dry ingredients until you have pea-sized chunks. Place the dry ingredients into the fridge to keep cold while you prep the wet ingredients.
  • In a small bowl, whisk together the buttermilk, egg, vanilla extract, and honey until the honey has completely dissolved.
  • Remove the dry ingredients from the fridge and fold in the dried cranberries and chopped walnuts until evenly distributed. Pour in the wet ingredients and use a spatula to fold until the dough comes together and all the flour is incorporated. The dough should be fairly sticky and moist.
  • Line a baking tray with parchment paper. Transfer the dough onto a floured countertop. Sprinkle the top with flour and use your hands to gently pat into a 6 inch by 6 inch square. Use a knife or bench scraper to divide into 9 equal squares, each about 2 inches wide.
  • Place the slices on the prepared baking tray about 1 – 2 inches apart. Place the tray in the fridge to chill for 15 minutes.
  • While the scones are chilling, preheat the oven to 400°F
  • Once the scones have chilled, brush the tops with milk and sprinkle with coarse sugar. Place in the middle rack and bake for 17 - 18 minutes until the edges just begin to brown.
  • Remove from the oven and enjoy! Store leftover scones in airtight containers at room temperature.

Notes

  1. I recommend freezing your butter for at least 20 minutes before using to ensure that it is very cold
  2. If you don’t have buttermilk, you can replace with the following: put 1/2 tbsp of lemon juice or vinegar in a measuring cup. Pour in milk until it reaches the 1/2 cup line. Stir.
  3. If you would like these a little sweeter, you can add another tablespoon of honey
Keyword honey, scones, whole wheat