Wholemeal cranberry scones. If you love scones, you’ll love these delicious fruity ones. They’re such a delicious easy bake. Great for sharing with family and much healthier than those made just with white flour too!
Seeing as its Christmas, as I write this, I thought I would add a “festive” touch with cranberries being the fruit ingredient in these wholemeal cranberry scones 😉 , but really you can make them all year round.
Plus, if you don’t like cranberries, just miss them out, and you’ll just have a fantastic wholemeal scones recipe!
Whilst Christmas is a time for indulgence it’s still good to keep a rough check on what you’re eating. That’s why I’m still including wholemeal flour as part of this recipe but yes (and unlike many of my other bakes) I am using butter and sugar (in moderation) – shock! 😮
These wholemeal cranberry scones are ideal for whipping up, in just over half an hour, if you’ve got family or friends on the way over or for something different if you’re fed up of the traditional Christmas fayre. You can freeze any leftover scones too. Although I doubt if there will be any. 😉
- 250 g strong white flour
- 250 g wholemeal flour
- 50 g caster sugar
- 4 tbsp baking powder
- 50 g butter softened
- 2 medium eggs plus 1 beaten egg for egg wash
- 1 tsp vanilla extract
- 200 ml semi skimmed milk
- 100 g dried cranberries
- Pre-heat oven to 220c Fan.
- Lightly grease a baking tray.
- In a large mixing bowl, mix together the flours, sugar and baking powder. You can do this either by hand or in a stand mixer.
- Add the softened butter, 2 eggs, vanilla extract, milk and dried cranberries. Mix together.
- Flour the surface of a worktop and using a rolling pin, roll out the dough to about 1.5”/4cm thick. The dough mixture will be quite sticky and if it is too sticky to roll use a little extra flour to reduce the stickiness. Don’t over flour though as you want the scones to have a fluffy consistency within.
- Using a round 2”-3”/5cm-7.5cm pastry cutter, cut out the scones one by one placing them immediately onto the greased baking tray.
- Brush the scones with the egg wash.
- Bake in the oven for 15 – 20 mins. Check they are cooked before removing by inserting a skewer into the middle of a scone. If it comes out clean, they are ready.
- Remove the scones to a wire rack to cool a little before serving.
Best served warm with a little butter and some strawberry or blackcurrant jam.
As a serving suggestion these wholemeal cranberry scones are even more delicious spread with a little butter and topped with strawberry or blackcurrant jam. I made several batches of these scones all of which seemed to “disappear” very quickly!
Every December I always make an annual pilgrimage to Dundee to catch up with some school friends of mine. We swap presents, have a few glasses and reminisce. This year was no exception. I can’t believe I’ve known some of these guys for nearly 30 years. I owe the memories of so many good times to these guys.
So, just a few things to do before Lynne and I head over to spend Christmas with her parents in Greenock tomorrow. One final gym routine, a trip to the cinema to see The Hobbit and “The Battle of the Five Armies” (can’t wait) and then it begins. You can bet I’ll be poking the camera in a few people’s faces over the next few days for some festive pictures for my next update.
Until then, thank you for continuing to follow me, and here’s wishing you and all your families and friends a very Happy Christmas. 😀
In order not to miss future updates and new recipes, make sure you’re subscribed to neilshealthymeals by adding your email* to the subscription list at the very top of this post or subscribe here. And you can follow me too via your favourite social media channels below.
*I do not use your email for anything else other than adding you to my blog subscription list which you can opt out of at any time.