Lemon Cranberry Scones
by Cynthia Lair
Prep time: 45 min.
Makes 8 scones
2 cups whole wheat pastry flour
1/4 cup unrefined sugar or brown sugar
2 teaspoons non-aluminium baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons chilled butter
3/4 cup dried cranberries
1 tablespoon lemon zest
3/4 cup buttermilk
1/2 teaspoon lemon extract
Preheat oven to 350 F. Mix flour, unrefined sugar, baking powder, baking soda, and salt together in a large bowl or food processor. Cut in butter with a fork or add bits while pulsing the food processor until mixture is crumbly or pebbly. Transfer to a large mixing bowl.
Add cranberries and zest and stir. Pour in buttermilk and lemon extract and stir until mixture holds together.
Gather the dough onto a floured surface and knead a few times. Pat into an 8-inch circle and cut into 8 wedges. Place on a greased baking sheet for 25 minutes. Cool on rack.