Whole Wheat Cherry Scones
Start your morning with the delightful balance of wholesome and indulgent in these Whole Wheat Cherry Scones. Crafted with a blend of earthy whole wheat flour and a hint of all-purpose flour for a tender crumb, these scones are studded with sweet-tart dried cherries for a pop of fruity goodness in every bite. The buttery dough is lightly sweetened and enriched with vanilla, while a touch of turbinado sugar on top adds a golden, crunchy finish. Quick to prepare in just 15 minutes and ready in under 20, this easy scone recipe is perfect for breakfast, brunch, or an afternoon treat. Serve them warm or at room temperature with your favorite jam or a dollop of butter for a bakery-worthy experience right at home!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.5 cups All-purpose flour
- 0.25 cups Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, cold
- 0.75 cups Dried cherries
- 1 unit Large egg
- 1 teaspoons Vanilla extract
- 0.75 cups Milk
- 2 tablespoons Heavy cream (optional, for brushing)
- 1 tablespoon Turbinado sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, sugar, baking powder, and salt.
Cut the cold unsalted butter into small cubes. Add the butter to the dry ingredients, using a pastry cutter or your fingertips to work it in until the mixture resembles coarse crumbs.
Stir in the dried cherries and ensure they are evenly distributed.
In a small bowl, whisk together the egg, vanilla extract, and milk.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently mix until the dough just comes together. Do not overmix; it should be slightly sticky.
Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch-thick circle.
Using a sharp knife or a bench scraper, divide the circle into 8 equal wedges.
Transfer the wedges to the prepared baking sheet, spacing them about 1 inch apart.
If desired, brush the tops of the scones with heavy cream and sprinkle with turbinado sugar for extra crunch and shine.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and cooked through.
Remove from the oven and let cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
Serve warm or at room temperature. These scones are delicious on their own or paired with butter or jam.
Nutrition Facts
Calories |
358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 347 mg | 15% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 20.2 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 212 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
