Maple Whole Wheat Scones
![Maple Whole Wheat Scones](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MTgyNTgsInB1ciI6ImJsb2JfaWQifX0=--98774794376f18c63e36226aa9f92f3d33c1f8e4/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_64209030cb8c7e11f1ed.jpg)
Yield
12 servingsPrep
25 minCook
35 minReady
60 minTrans-fat Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | cups |
whole-wheat pastry flour
|
|
⅔ | cup |
cranberries, dried
or fresh, or nectarine, peach, diced |
|
2 | teaspoons |
baking powder
|
|
½ | teaspoon |
orange zest
grated |
|
¼ | teaspoon |
baking soda
|
|
½ | cup |
buttermilk
|
|
½ | cup |
butter
small pieces |
|
¼ | teaspoon |
nutmeg
|
|
4 | tablespoons |
maple syrup
|
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
473 | ml |
whole-wheat pastry flour
|
|
1 | each |
cranberries, dried
or fresh, or nectarine, peach, diced |
|
1E+1 | ml |
baking powder
|
|
2.5 | ml |
orange zest
grated |
|
1.3 | ml |
baking soda
|
|
118 | ml |
buttermilk
|
|
118 | ml |
butter
small pieces |
|
1.3 | ml |
nutmeg
|
|
6E+1 | ml |
maple syrup
|
|
Directions
In a bowl, combine flour, baking powder, and baking soda.
Cut in butter and maple syrup.
Stir in fruit and orange peel. Make a well in center of this mixture; pour in buttermilk.
Stir until moistened.
Pat dough into a ball, and knead on floured surface for 3 minutes.
Shape into a dome.
Place on lightly oiled cookie sheet, and bake at 350℉ (180℃) for 15 minutes.
Then, with sharp knife, score top into quarters, making cut ½ inch deep.
Continue baking another 20 minutes; top will be golden brown when finished.