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1 and 1/2 cups (7 oz) whole white wheat flour

1 and 1/2 cups (6 oz) whole wheat pastry flour

1 tbsp baking powder

1 tsp sea salt

1/3 cup (2 and 1/2 oz) raw sugar, plus extra for sprinkling (organic turbinado)

zest from 1 medium orange

6 oz (3/4 cup) chilled unsalted butter, cut into 1/2-inch pieces

1 generous cup cranberries, chopped (fresh or frozen)

2 tbsp freshly-squeezed orange juice (from about 1/2 of a medium orange)

3/4 cup chilled cream, milk or buttermilk, plus extra for glazing

Make It Happen:

  1. Preheat oven to 400 degrees F (375 F convection).
  2. In a large bowl, whisk together flours, sugar, baking powder and salt. Whisk in orange zest. Add butter and rub between your fingertips until the mixture resembles coarse meal. Mix in cranberries. Add orange juice, then gradually add cream, tossing with a fork until moist clumps form. Turn the dough onto a lightly floured work surface.
  3. Knead briefly to bind the dough: about 2 – 3 turns should be enough. Adjust flour or liquid as needed to form a tacky, but workable dough. Split the dough in half; form each portion into a round about 1 and 1/2 inches high. With a sharp knife or dough scraper, cut the round into 8 pie pieces. Transfer wedges to a parchment or Silpat-lined baking sheet.
  4. Using a pastry brush, glaze the tops of each wedge lightly with cream, then sprinkle on some sugar. Bake in the preheated oven until edges are golden brown and tops are firm to the touch, about 20 minutes. Transfer to wire racks to cool.

Yields 16 small scones or 8 large ones.

This recipe was published by Local Kitchen. Photo by Yayoi Sherman.

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