Scones with apple and cranberries
In this recipe, I have used both whole wheat and oat flour, but you can vary and mix and tweak it on your own. Grated apple in the dough makes these scones extra juicy, and cranberries contribute a nice splash of color, flavor and freshness.
Ingredients · Servings 4
- 50g butter
- 2 dl whole wheat flour
- 1 dl wheat flour
- 1 dl oatmeal
- 1 teaspoon baking powder
- 0.25 tsp cinnamon
- 1 pinch of salt
- 2.5 dl milk
- 1 apple
- 0.5 dl cranberries
- 1 tablespoon orange peel
- 3 tablespoons almonds
- water
Method · 45 min
- Crumble the butter with the flour and baking powder. Add the cinnamon, salt and milk, and mix everything together quickly. Finally, mix in the grated apple and cranberries with the other ingredients, and mix everything together quickly. Line a baking tray with baking paper and shape the dough into a round loaf (directly on the baking paper), about 3 cm thick.
- Use a knife dipped in flour and divide the dough into six "cake pieces" (cut halfway down the dough).
- Brush with water, milk or egg and sprinkle with chopped almonds. Bake the scones in the middle of the oven at 200 degrees for about 35 minutes. Cool on a wire rack.
- The scones can be eaten as is, and are just as good with cheese as with lemon curd.
50 g butter, room temperature
2 dl whole wheat flour, finely ground
2.5 dl milk, or kefir/natural yogurt/cottage cheese/almond milk
1 apple, grated
0.5 dl cranberries, preferably frozen
