Tender on the inside with the traditional crumbly exterior, you’d never know these irresistible scones are made with whole grains and a modest amount of sugar.
Scones are such a yummy snack with a cup of tea or coffee. Scones also tend to be lower in sugar that many baked goods, yet they don’t tend to offer much in the way of nutrient-dense ingredients.
The following scone recipe, however, consists of a whole-grain, low-sugar base that is amped up with a mouth-watering combination of sweet white chocolate and tangy dried cranberries.
My all-purpose gluten-free flour blend can be substituted cup-for-cup for the whole wheat flour and produces an equally delicious wheat-free treat. (A store-bought GF cup-for-cup substitute, like that made by King Arthur Flour or Bob’s Red Mill will produce an almost-as-good outcome!)
My kids love getting one of these in their lunch box or as a special after-school treat. I love them any time of day!
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
White Chocolate Cranberry Scones (Gluten-Free Optional)
Ingredients
- 1¼ cup whole wheat flour (or gluten-free flour blend)
- ¾ cup old-fashioned oats
- 2 tablespoons white sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup cold butter, cut into small pieces
- ⅓ cup dried cranberries
- ⅓ cup white chocolate chips
- ⅔ cups buttermilk (plus an “if needed” few extra tablespoons)
- 2 teaspoons vanilla extract (could substitute almond extract)
Instructions
- Preheat the oven to 450℉.
- Mix dry ingredients (flour through salt) together in a large bowl. Cut in butter and combine until mixture resembles bread crumbs. (I think the easiest way to do this is with your fingers.) Add cranberries and chips.
- In separate bowl, combine buttermilk and vanilla, then gradually add to the dry ingredients until a soft, sticky dough is formed. If the dough seems too dry, add more buttermilk, a tablespoon at a time, being careful not to over-mix.
- Pat dough into a 6-8-inch circle, depending on how thick you prefer your scones, and cut into 8 wedge-shaped pieces. I like to pat the dough out on a piece of parchment paper and then transfer the wedges to a baking sheet covered with a clean piece of parchment.
- Bake for about 13-15 minutes (will vary slightly depending on how thick you make your scones) or until the scones are golden brown and pass the toothpick test.
Notes
- For extra crunch and decadence, brush the tops of the scones with buttermilk and sprinkle generously with sugar. Broil for a minute or so, watching very closely as sugar will brown quickly.
- No buttermilk? Add 2 teaspoons white vinegar or lemon juice to ⅔ cup whole milk and let sit for 5 to 10 minutes. The milk will begin to curdle and thicken slightly, which means it’s ready to use.
- Mix it up: While I love the white chocolate-cranberry combination, you could vary the add-ins with ingredients like semi-sweet, milk, or dark chocolate chips; dried currants, raisins, blueberries, or another dried fruit of choice; and/or pistachios, almonds, hazelnuts, or your preferred nut. Just keep the total amount of add-ins about the same as noted above. For more flavor variation, you could experiment with a touch of cinnamon and/or orange or lemon zest.
Leave a Reply