King Arthur Flour and Cranberry Scone Recipe

August 18, 2010 By Arlene Mobley 106 Comments

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 ingredients 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.

Cranberry Scone Recipe

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 and I found a recipe for Scone Nibbles.

So I decide to make cranberry scones instead.

cranberry scones, tea, tea and scones, baking scones, whole white wheat flour, King Arthur Flour

Cranberry Scones and tea

How to make King Arthur Cranberry Scones

Inspired and adapted from King Arthur Flour Scone Nibbles recipe in the late summer 2010 Catalog

Ingredients

2 ¾ cup King Arthur White Whole Wheat Flour
1/3 cup sugar
¾ tsp sea salt
1 tbs baking powder
½ cup milk
2 eggs
½ cup sour cream
1 tsp Fiori Di Sicilia flavoring
1 cup King Arthur Orange-Flavored Dried Cranberries

Directions

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.

Scone Glaze recipe

1 cup of powdered sugar

about 1 tablespoon water

½ teaspoon vanilla extract

Mix together in a bowl and drizzle over cooled scones. Allow 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.

Print the Cranberry Scone Recipe below