13 Delicious Cranberry Orange Wheat Scones Recipes

Zesty mornings call for something special, and what better way to brighten your day than with the tangy sweetness of cranberry orange wheat scones? Perfect for cozy breakfasts or afternoon tea, these 13 recipes blend wholesome wheat with vibrant flavors. Whether you’re a baking novice or a seasoned pro, there’s a scone here to inspire your next kitchen adventure. Let’s dive into these delicious creations!

Classic Cranberry Orange Wheat Scones

Perhaps there’s no better way to greet the morning than with the warm, inviting aroma of cranberry orange wheat scones baking in the oven, their citrusy sweetness mingling with the earthy notes of whole wheat.

Ingredients

• 2 cups whole wheat pastry flour
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup unsalted butter, chilled and cubed
• 1/2 cup dried cranberries
• Zest of 1 large orange
• 3/4 cup heavy cream, plus 2 tbsp for brushing
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1 tbsp turbinado sugar, for sprinkling

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the whole wheat pastry flour, granulated sugar, baking powder, and fine sea salt.
3. Add the chilled, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
4. Stir in the dried cranberries and orange zest until evenly distributed.
5. In a separate bowl, combine the heavy cream, lightly beaten egg, and pure vanilla extract.
6. Create a well in the center of the dry ingredients and pour the wet mixture into it. Gently fold the ingredients together until just combined, being careful not to overmix.
7. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick circle. Cut into 8 wedges and transfer to the prepared baking sheet.
8. Brush the tops of the scones with the remaining heavy cream and sprinkle with turbinado sugar.
9. Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
10. Transfer the scones to a wire rack to cool slightly before serving.

These scones boast a delightful contrast between the tender, moist interior and the slightly crisp exterior, with bursts of tart cranberry and bright orange zest in every bite. Serve them warm with a dollop of clotted cream and a cup of Earl Grey tea for an utterly comforting experience.

Vegan Cranberry Orange Wheat Scones

Remembering the quiet mornings of my childhood, the aroma of freshly baked scones wafting through the kitchen, I find myself drawn to the comforting blend of tart cranberries and bright orange zest, nestled within the wholesome embrace of whole wheat flour.

Ingredients

• 2 cups whole wheat pastry flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup vegan butter, chilled and cubed
• 1/2 cup dried cranberries
• 1 tbsp orange zest
• 3/4 cup unsweetened almond milk
• 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the whole wheat pastry flour, granulated sugar, baking powder, and fine sea salt until well combined.
3. Add the chilled vegan butter cubes to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs.
4. Gently fold in the dried cranberries and orange zest, ensuring they are evenly distributed throughout the mixture.
5. In a separate bowl, combine the unsweetened almond milk and pure vanilla extract. Gradually add this to the dry ingredients, stirring just until the dough comes together. Tip: Overmixing can lead to tough scones, so mix until just combined.
6. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle. Tip: For uniform scones, use a sharp knife to cut the dough into 8 equal wedges.
7. Transfer the scones to the prepared baking sheet, spacing them about 2 inches apart. Bake for 18-20 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. Tip: For an extra glossy finish, brush the tops with a little almond milk before baking.

Golden and fragrant, these scones offer a delightful contrast between the tender crumb and the chewy bursts of cranberry. Serve them warm, with a dollop of coconut cream and a drizzle of orange glaze for an indulgent breakfast treat.

Gluten-Free Cranberry Orange Wheat Scones

Lingering in the quiet of the morning, the thought of baking something both nourishing and delightful brings a sense of calm. These scones, with their bright citrus notes and tart cranberries, offer a gluten-free option that doesn’t compromise on flavor or texture.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup dried cranberries
• 1 tbsp orange zest
• 1/2 cup heavy cream
• 1 pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract

Instructions

1. Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, granulated sugar, baking powder, and salt.
3. Add the cubed cold butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
4. Gently fold in the dried cranberries and orange zest until evenly distributed.
5. In a separate bowl, combine the heavy cream, lightly beaten egg, and vanilla extract.
6. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until just combined, being careful not to overmix.
7. Turn the dough out onto a lightly floured surface and pat into a 1-inch thick circle. Cut into 8 wedges.
8. Transfer the scones to the prepared baking sheet, spacing them 2 inches apart.
9. Bake for 15-18 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
10. Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Crumbly yet tender, these scones boast a perfect balance of sweet and tart, with the orange zest adding a refreshing zing. Serve them warm with a dollop of clotted cream or a drizzle of honey for an extra touch of indulgence.

Cranberry Orange Wheat Scones with Almond Glaze

Dawn breaks softly, casting a gentle glow on the kitchen counter where the makings of a comforting breakfast await. Today, we’re embracing the quiet morning with the warm, inviting flavors of cranberry and orange, woven into tender wheat scones, finished with a delicate almond glaze.

Ingredients

• 1 1/2 cups whole wheat flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/4 tsp fine sea salt
• 1/2 cup unsalted butter, chilled and cubed
• 1/2 cup dried cranberries
• 1 tbsp orange zest
• 1/2 cup heavy cream
• 1 pasture-raised egg, lightly beaten
• 1/2 cup powdered sugar
• 1 tbsp almond milk
• 1/4 tsp pure almond extract

Instructions

1. Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the whole wheat flour, granulated sugar, baking powder, and fine sea salt.
3. Add the chilled, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
4. Fold in the dried cranberries and orange zest until evenly distributed.
5. In a small bowl, whisk together the heavy cream and lightly beaten egg. Pour this mixture into the dry ingredients, stirring just until the dough comes together.
6. Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick circle. Cut into 8 wedges and transfer to the prepared baking sheet.
7. Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
8. While the scones cool, prepare the almond glaze by whisking together the powdered sugar, almond milk, and pure almond extract until smooth.
9. Drizzle the glaze over the cooled scones, allowing it to set slightly before serving.

How the scones emerge from the oven, their edges crisp yet yielding to a tender, moist interior, is a testament to the harmony of flavors within. The tart cranberries and bright orange zest play beautifully against the sweet, nutty glaze, making these scones a delightful start to any day or a thoughtful addition to a brunch spread.

Spiced Cranberry Orange Wheat Scones

Zestfully, the morning light filters through the kitchen window, casting a warm glow on the counter where the makings of Spiced Cranberry Orange Wheat Scones await. There’s something deeply comforting about the process, a quiet ritual that promises the rich aromas of citrus and spice to fill the air, mingling with the earthy notes of whole wheat.

Ingredients

• 1 1/2 cups whole wheat flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup unsalted butter, chilled and cubed
• 1/2 cup dried cranberries
• 1 tbsp orange zest
• 1/2 cup buttermilk
• 1 pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract

Instructions

1. Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the whole wheat flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg until well combined.
3. Add the chilled, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
4. Gently fold in the dried cranberries and orange zest, ensuring they are evenly distributed throughout the mixture.
5. In a separate bowl, combine the buttermilk, lightly beaten egg, and vanilla extract. Pour this mixture into the dry ingredients, stirring just until the dough comes together.
6. Turn the dough out onto a lightly floured surface and knead it gently 3-4 times to bring it together. Pat the dough into a 1-inch thick circle.
7. Using a sharp knife or a bench scraper, cut the dough into 8 wedges. Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
9. Allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Delightfully, these scones offer a tender crumb with pockets of tart cranberry and bright citrus, a perfect balance to the warm spices. Serve them slightly warm with a dollop of clotted cream or a drizzle of honey for an extra touch of indulgence.

Cranberry Orange Wheat Scones with White Chocolate Drizzle

Golden mornings call for a touch of sweetness, a moment to savor the quiet before the day unfolds. These scones, with their bright citrus notes and tart cranberries, wrapped in the warmth of whole wheat, offer just that—a gentle start.

Ingredients

• 2 cups whole wheat flour
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp sea salt
• 1/2 cup unsalted butter, chilled and cubed
• 1/2 cup dried cranberries
• 1 tbsp orange zest
• 1/2 cup whole milk
• 1 pasture-raised egg, lightly beaten
• 1/2 cup white chocolate chips
• 1 tsp coconut oil

Instructions

1. Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the whole wheat flour, granulated sugar, baking powder, and sea salt.
3. Add the chilled, cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs.
4. Fold in the dried cranberries and orange zest until evenly distributed.
5. In a small bowl, whisk together the whole milk and lightly beaten egg. Pour this mixture into the dry ingredients, stirring just until the dough comes together.
6. Turn the dough onto a lightly floured surface and gently knead it 4-5 times. Pat the dough into a 1-inch thick circle.
7. Cut the dough into 8 wedges and transfer them to the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
9. While the scones cool, melt the white chocolate chips and coconut oil together in a double boiler over simmering water, stirring until smooth.
10. Drizzle the melted white chocolate over the cooled scones using a spoon or piping bag.

Warm from the oven, these scones boast a tender crumb and a delightful contrast between the zesty orange and sweet white chocolate. Serve them alongside a cup of Earl Grey tea for a serene afternoon treat.

Healthy Cranberry Orange Wheat Scones

Calmly, as the morning light filters through the kitchen window, there’s something deeply comforting about the process of baking these scones. The blend of tart cranberries and bright orange zest in a whole wheat base offers a wholesome start to the day, embodying both nourishment and indulgence.

Ingredients

• 1 1/2 cups whole wheat flour
• 1/4 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, chilled and cubed
• 1/2 cup dried cranberries
• 1 tbsp orange zest
• 1/2 cup buttermilk
• 1 pasture-raised egg, lightly beaten
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the whole wheat flour, granulated sugar, baking powder, and salt.
3. Add the chilled, cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs.
4. Gently fold in the dried cranberries and orange zest, distributing evenly throughout the mixture.
5. In a separate bowl, combine the buttermilk, lightly beaten egg, and vanilla extract.
6. Create a well in the center of the dry ingredients and pour in the wet ingredients. Stir until just combined, being careful not to overmix.
7. Turn the dough out onto a lightly floured surface and gently pat into a 1-inch thick circle.
8. Using a sharp knife, cut the dough into 8 wedges and transfer to the prepared baking sheet.
9. Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
10. Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Delightfully, these scones emerge with a tender crumb and a crisp exterior, the cranberries offering pockets of sweetness against the earthy whole wheat. Serve them warm, with a dollop of clotted cream or a drizzle of honey, for a truly comforting treat.

Cranberry Orange Wheat Scones with Cream Cheese Frosting

On a quiet morning like this, the thought of baking something that marries the tartness of cranberries with the bright zest of oranges feels like a small, personal celebration. These scones, with their tender crumb and creamy frosting, are a nod to the simple joys that baking can bring into our lives.

Ingredients

• 1 1/2 cups whole wheat flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/4 tsp fine sea salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup dried cranberries
• 1 tbsp orange zest
• 1/2 cup buttermilk
• 1 pasture-raised egg, lightly beaten
• 4 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 tbsp fresh orange juice

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the whole wheat flour, granulated sugar, baking powder, and fine sea salt.
3. Add the cold, cubed unsalted butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs.
4. Stir in the dried cranberries and orange zest until evenly distributed.
5. In a separate bowl, combine the buttermilk and lightly beaten egg. Pour this mixture into the dry ingredients, stirring just until the dough comes together.
6. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle. Cut into 8 wedges and transfer to the prepared baking sheet.
7. Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
8. While the scones cool, prepare the cream cheese frosting by beating together the softened cream cheese, powdered sugar, and fresh orange juice until smooth.
9. Once the scones have cooled slightly, drizzle each with the cream cheese frosting.

Golden and fragrant, these scones offer a delightful contrast between the earthy whole wheat and the vibrant citrus notes. Serve them warm, with the frosting just beginning to melt into the nooks and crannies, for a truly indulgent experience.

Maple Glazed Cranberry Orange Wheat Scones

Cool mornings call for a touch of warmth, something that bridges the gap between the crisp air and the comfort of home. These scones, with their delicate balance of tart cranberries and sweet maple, wrapped in the citrusy embrace of orange, offer just that.

Ingredients

• 2 cups whole wheat pastry flour
• 1/4 cup pure maple syrup
• 1/2 cup dried cranberries
• 1 tbsp orange zest, finely grated
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup heavy cream
• 1 large pasture-raised egg, lightly beaten
• 1 tbsp baking powder
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the whole wheat pastry flour, baking powder, and sea salt.
3. Add the cold, cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.
4. Stir in the dried cranberries and orange zest, ensuring they are evenly distributed throughout the mixture.
5. In a separate bowl, combine the heavy cream, lightly beaten egg, and pure maple syrup.
6. Create a well in the center of the dry ingredients and pour in the wet mixture. Gently fold until just combined, being careful not to overmix.
7. Turn the dough out onto a lightly floured surface and pat into a 1-inch thick circle. Cut into 8 wedges.
8. Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
10. Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Each bite of these scones reveals a tender crumb, punctuated by the juicy pop of cranberries and the subtle warmth of maple. Serve them alongside a dollop of clotted cream and a drizzle of extra maple syrup for an indulgent breakfast treat.

Cranberry Orange Wheat Scones with Walnuts

Vividly recalling the crisp mornings of autumn, this recipe brings together the tartness of cranberries and the citrusy brightness of oranges in a tender, nutty scone. It’s a comforting bake that fills the kitchen with warmth and invites a moment of pause.

Ingredients

• 2 cups whole wheat pastry flour
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup dried cranberries
• 1 tbsp orange zest, finely grated
• 1/2 cup walnuts, roughly chopped
• 3/4 cup heavy cream, plus extra for brushing
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract

Instructions

1. Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the whole wheat pastry flour, granulated sugar, baking powder, and fine sea salt.
3. Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
4. Fold in the dried cranberries, orange zest, and roughly chopped walnuts until evenly distributed.
5. In a separate bowl, combine the heavy cream, lightly beaten egg, and pure vanilla extract. Pour this mixture into the dry ingredients, stirring just until the dough comes together.
6. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle. Cut into 8 wedges and transfer to the prepared baking sheet.
7. Brush the tops of the scones with a little heavy cream for a golden finish.
8. Bake for 18-20 minutes, or until the scones are lightly golden and a toothpick inserted into the center comes out clean.
9. Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These scones boast a delightful contrast between the tender crumb and the crunchy walnuts, with bursts of tart cranberry and aromatic orange. Serve them warm with a dollop of clotted cream and a drizzle of honey for an extra indulgent treat.

Lemon Cranberry Orange Wheat Scones

Flickering morning light finds me in the kitchen, where the promise of something tender and bright lingers in the air. Today, it’s the subtle dance of citrus and berry, wrapped in the comforting embrace of whole wheat, that calls to me.

Ingredients

• 2 cups whole wheat pastry flour
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup unsalted butter, chilled and cubed
• 1/2 cup dried cranberries
• 1 tbsp orange zest, freshly grated
• 1 tbsp lemon zest, freshly grated
• 1/2 cup heavy cream, plus 2 tbsp for brushing
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the whole wheat pastry flour, granulated sugar, baking powder, and fine sea salt until well combined.
3. Add the chilled, cubed unsalted butter to the dry ingredients. Using your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
4. Gently fold in the dried cranberries, orange zest, and lemon zest until evenly distributed throughout the mixture.
5. In a separate bowl, combine the heavy cream, lightly beaten egg, and pure vanilla extract. Pour this mixture into the dry ingredients, stirring just until the dough comes together. Tip: Overmixing will lead to tough scones, so stop as soon as the dough is cohesive.
6. Turn the dough out onto a lightly floured surface and pat it into a 7-inch circle, about 1-inch thick. Cut into 8 wedges and transfer to the prepared baking sheet.
7. Brush the tops of the scones with the remaining heavy cream for a golden finish. Bake for 15-18 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean. Tip: Rotate the baking sheet halfway through baking to ensure even browning.
8. Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: For an extra burst of flavor, drizzle with a simple glaze made from powdered sugar and fresh orange juice.

Perfectly tender with a slight crumb, these scones offer a harmonious blend of tart and sweet, with the whole wheat adding a nutty depth. Serve them warm, alongside a dollop of clotted cream and a pot of Earl Grey, for a moment of quiet indulgence.

Cranberry Orange Wheat Scones with Honey Butter

Yearning for a moment of quiet indulgence, these scones blend the tartness of cranberries with the bright zest of orange, all nestled within a tender wheat crumb. The accompanying honey butter whispers sweetness, making each bite a delicate balance of flavors.

Ingredients

• 2 cups whole wheat flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp sea salt
• 1/2 cup unsalted butter, chilled and cubed
• 1/2 cup dried cranberries
• 1 tbsp orange zest
• 3/4 cup heavy cream
• 1 pasture-raised egg, lightly beaten
• 1/2 cup unsalted butter, softened
• 2 tbsp honey

Instructions

1. Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the whole wheat flour, granulated sugar, baking powder, and sea salt.
3. Add the chilled, cubed butter to the dry ingredients. Using a pastry cutter, blend until the mixture resembles coarse crumbs.
4. Fold in the dried cranberries and orange zest until evenly distributed.
5. In a separate bowl, combine the heavy cream and lightly beaten egg. Pour into the dry ingredients, stirring just until the dough comes together.
6. Turn the dough onto a floured surface and gently knead into a 1-inch thick circle. Cut into 8 wedges.
7. Transfer the wedges to the prepared baking sheet, spacing them 2 inches apart. Bake for 15-18 minutes, or until golden brown.
8. While the scones bake, prepare the honey butter by mixing the softened butter and honey until smooth and creamy.
9. Remove the scones from the oven and let cool on a wire rack for 5 minutes before serving.

Crumbly yet moist, these scones offer a delightful contrast with the creamy honey butter. For an extra touch, serve warm with a drizzle of additional honey or a side of clotted cream.

Savory Cranberry Orange Wheat Scones with Herbs

Kindly imagine a quiet morning, the kind where the light filters through the curtains just so, and the air carries the promise of something freshly baked. It’s in these moments that the blend of tart cranberries and bright orange zest, nestled within a tender, herb-kissed wheat scone, feels like a small, personal celebration.

Ingredients

• 2 cups whole wheat pastry flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup dried cranberries
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• Zest of 1 large orange
• 3/4 cup heavy cream, plus 2 tbsp for brushing
• 1 large pasture-raised egg, lightly beaten

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the whole wheat pastry flour, granulated sugar, baking powder, and fine sea salt.
3. Add the cold, cubed unsalted butter to the dry ingredients. Using your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
4. Gently fold in the dried cranberries, fresh rosemary, fresh thyme leaves, and orange zest until evenly distributed.
5. In a separate bowl, combine the heavy cream and lightly beaten egg. Pour this mixture into the dry ingredients, stirring just until the dough comes together.
6. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick circle. Cut into 8 wedges and transfer to the prepared baking sheet.
7. Brush the tops of the scones with the remaining heavy cream for a golden finish.
8. Bake for 18-20 minutes, or until the scones are lightly golden and a toothpick inserted into the center comes out clean.
9. Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Golden and fragrant, these scones offer a delightful contrast between the crisp exterior and the moist, tender interior. Serve them warm, with a dollop of clotted cream and a drizzle of honey, to elevate the herbal notes and citrusy brightness.

Conclusion

You’ve just discovered 13 scrumptious ways to enjoy Cranberry Orange Wheat Scones, each offering a unique twist on this classic treat. Whether you’re a seasoned baker or new to the kitchen, these recipes promise delightful flavors and simple steps. Don’t forget to whip up your favorite, share your thoughts in the comments, and pin this article to spread the joy of baking. Happy baking!