THE RECIPE JOURNAL · Breakfast
Cranberry Orange Scones Made with Wheat
These scones are a delightful blend of tart cranberries and zesty orange, perfect for a cozy breakfast or afternoon treat. Made with wholesome wheat flour, they offer a comforting, slightly nutty flavor that pairs wonderfully with your favorite jam.
FROM THE KITCHEN • Cranberry Orange Scones Made with Wheat
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 375°F and lightly grease a baking sheet. In a big bowl, mix together the whole wheat flour, wheat germ, brown sugar, baking powder, salt, and nutmeg. Cut in the shortening until the mixture looks crumbly. Then fold in the cranberries and orange zest. In another bowl, whisk the egg, milk, and orange juice together. Make a little well in the dry ingredients and pour in the wet mixture. Stir everything just until it comes together into a dough. Turn the dough out onto a floured surface and knead it a few times until it holds together. Roll it out to about half an inch thick, then use a biscuit cutter to cut out circles. Arrange the scones a couple of inches apart on your baking sheet. Pop them in the oven and bake until they’re golden on top and bottom, about 15 to 20 minutes. Enjoy them warm!
Why you’ll love it
These scones offer a delightful balance of tart cranberries and bright orange zest, all wrapped in a wholesome wheat base. They are perfect for a cozy breakfast or an afternoon treat that feels both comforting and a little special.
How to serve
Serve warm with a pat of butter or a drizzle of honey. They also pair wonderfully with a cup of tea or coffee. For a festive touch, add a dollop of whipped cream or cream cheese alongside.
Storage & leftovers
Store scones in an airtight container at room temperature for up to two days. To keep them fresh longer, freeze individually wrapped scones and reheat in the oven before serving.
