Cranberry Scone Recipe
Anyone who bakes a lot like I do can tell you that the quality of your ingredients are one of the most important factors.
And no matter what you are baking; bread, a cake, cupcakes or cranberry scones, your largest ingredient is flour.
You should buy the very best that you can afford.
And if you have reached past a bag of King Arthur flour because it was a little more expensive than your normal brand check out their What sets King Arthur apart page to see why paying just a little bit more for a bag is really worth it. Then the next time you are shopping for flour try a bag. I promise you won’t be disappointed.
I have been using King Arthur all purpose flour for years. For a while there the grocery store that I shop in was not stocking it for some reason. And on the occasions that I had to use another brand of flour in my baking I could tell the difference.
In case you’re thinking flour is flour check out the King Arthur Quality Commitment page and you will see why King Arthur is committed to milling the best flour there is. Then try a bag and see what I mean.
Before we get to the recipe let me tell you about the giveaway. King Arthur was very generous by sending me a bag of the White Whole Wheat flour to bake with and to offer one of my readers a five pound bag also.
I will post the details at the end of the recipe.
As you know by now I recently had a chance to sample a bag of King Arthur white whole wheat flour. Like most people these days I have been trying to add some whole wheat to my diet for the health benefits. But no matter how I used whole wheat flour I just did not like the flavor and heaviness whole wheat adds to a recipe. So when King Arthur offered to send me a bag I couldn’t wait to try it.
Here is what the website has to say about a bag of their white whole wheat flour.
Trying to get whole grain goodness into your diet? King Arthur’s 100% white whole wheat is lighter whole wheat, with 100% of the nutrition!
- Milled from hard white spring wheat, rather than traditional red wheat.
- Makes lighter-colored, milder-tasting baked goods.
- Perfect for cookies, bars, bread, muffins, pancakes… all your favorite baked goods.
- Use as you would traditional whole wheat flour.
Needless to say I couldn’t wait to try it. It was just what I was looking for in a whole wheat flour. All the health benefits and none of the heaviness.
Before the bag of flour ever landed on my door step I went in search of recipes on the Baking Banter blog. If you have never been there check it out. It is where the King Arthur bakers post recipes.
Let me just warn you now. Tie on a bib because you are going to be drooling in no time.
I found this recipe for cranberry cookies using the white whole wheat.
It’s the recipe I planned to try but when my box of goodies arrived and I started flipping through the latest catalog I found a recipe for Scone Nibbles.
So I decide to make cranberry scones instead.
Inspired and adapted from King Arthur Flour Scone Nibbles recipe in the late summer 2010 Catalog
1/3 cup sugar
¾ tsp sea salt
1 tbs baking powder
½ cup milk
an style=”font-family: Times New Roman;”>2 eggs
an style=”font-family: Times New Roman;”>2 eggs
½ cup sour cream
Sift all dry ingredients into a small bowl, add cranberries. Stir in cranberries being sure to break up any clumps of cranberries and set aside.
Whisk milk and eggs in a large bowl, add sour cream and whisk until smooth. Add Fiori Di Sicilia flavoring.
Pour the dry ingredients into the large bowl of milk, egg and sour cream mixture. Gently fold until combined. Dough will be sticky.
Pour out onto a heavily floured surface. Gently pat dough into a rectangle that is about an inch thick.
Cut down the center with a floured knife. Cut across dough into rectangles. Dip your knife into flour with each cut. You should get about 12 rectangles.
Pick each rectangle up with a spatula and place on a cookie sheet covered with parchment paper or a silicone baking mat.
Chill in freezer about 30 minutes.
Bake at 425 for 12 to 15 minutes.
1 cup of powdered sugar
about 1 tablespoon water
½ teaspoon vanilla extract
Mix together in a bowl. Drizzle over cooled scones and allow glaze to set before serving.
These were some of the best scones I have ever made. You would never know I used a whole wheat flour if I didn’t tell you.
PRIZE: One (1) 5 lb bag of White Whole Wheat Flour
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DEADLINE: Saturday, September 4th, 2010 11:59pm EST
Open to residents of the USA only
REQUIRED: You must include your email address in the comment form. I will need it to contact you should you win.
MANDATORY entry. All other entries will be deleted if you do not do this first.
1) If you would like a chance to win a five pound bag of the King Arthur White Whole Wheat flour for yourself go to the King Arthur website and leave me a comment telling me what King Arthur product besides the White Whole Wheat flour that you would like to try.
Would you like more chances to win?
2) Follow my blog and leave me a comment letting me know one extra entry
3) Blog about my giveaway and earn five extra entries. Leave five comments with an email address and the link to your blog post.
4) Tweet my giveaway and comment with the link one extra entry
5) Like my Flour On My Face facebook page earns another 5 entries. Leave five comments with your email and facebook user name.
6) Follow @flouronmyface2 on twitter gets you 3 more entries. Leave three comments with your twitter name.
7) Send out a daily tweet. Leave a comment letting me know each day with a link One extra entry.
8) Subscribe to Flour On My Face email updates and leave me a comment letting me know. Already getting my updates just say so in a comment.
Winner will be picked using random.org and contacted by email.Winner will have 48 hours to confirm receipt of prize notification and furnish their shipping information and telephone number. If the winner does not reply within 48 hours another winner will be picked using random.org.
This giveaway has been sponsored by King Arthur Flour. I have received a King Arthur product to review and to offer as a giveaway to my readers. All opinions are my own.