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Ingredients
| whole wheat flour: 2 cups |
| unbleached all-purpose flour (unsifted): 1 cup |
| baking powder: 4 tsp |
| salt: 1/2 tsp |
| cranberries (whole): 1 cup (chopped) |
| granulated sugar: 1 Tbl |
| walnuts (chopped): 2 Tbl (finely chopped) |
| canola oil - for salads, woks and light frying: 6 Tbl |
| maple syrup: 1/2 cup |
| orange juice: 2/3 cup |
| orange zest: 2 Tbl |
| almond extract: 1/2 tsp |
Tarrah's Version of Orange-Cranberry Scones
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
24 min -
Servings
16 serving(s)
Tags
- Preheat the oven to 425ºF.
- Sift together both the flours, the baking powder, and the salt in a large bowl.
- Toss cranberries with sugar and walnuts.
- Add the cranberries and walnuts. Combine and set aside.
- In another bowl, combine the oil, maple syrup, and orange juice, zest and almond extract.
- Add to the dry ingredients and mix to form a dough.
- Scoop by the tablespoonful onto a cookie sheet.
- Bake for about 12 minutes, or until golden.