Whole Wheat Cranberry Scones

Be the Baker


2 cups whole wheat flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

2 teaspoons grated lemon zest (you can substitute with lemon juice, but it isn’t as good)

6 tablespoons unsalted butter, pre-cut into small chunks

1/2 cup dried cranberry

3/4 cup heavy cream (35% whipping cream)

for the topping:

1 tablespoon sugar

1 teaspoon Saigon cinnamon

2 teaspoons heavy cream

-preheat oven to 425F

-combine flour, sugar, baking powder, salt, lemon zest and beat on low for a few seconds

-add butter and mix on medium-low (or by hand) until the mixture forms large clumps (about the size of a pea)

-scatter the ginger over the dough, pour in cream & mix until it’s all moistened

-put dough on a lightly floured surface & press together into a ball

-pat the dough out GENTLY until it is about half an inch to an inch…

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