Bright orange zest and tart cranberries lend these scones a fresh fall flavour, while Rogers Foods Ancient Grain Blend adds grains, flaxseeds, and fibre to the dough. They are lightly sweet, hearty and perfect with coffee or tea on a cool fall morning.
Prep Time
20 minutesBake Time
18 to 22 minutesYield
8 sconesRating
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Loading...| 1 1/4 cups Rogers Foods Whole Grain Whole Wheat Flour | |
| 3/4 cup Rogers Foods All Purpose Flour | |
| 1/2 cup Rogers Foods Ancient Grain Blend Porridge Oats | |
| 1/3 cup granulated sugar | |
| 1 tablespoon baking powder | |
| 1/2 teaspoon cinnamon | |
| 1/2 teaspoon salt | |
| Zest of 1 large orange | |
| 1/2 cup cold unsalted butter, cubed | |
| 3/4 cup fresh or frozen cranberries, roughly chopped | |
| 1/4 cup pumpkin seeds | |
| 1/2 cup plain Greek yogurt | |
| 1/3 cup milk | |
| 1 large egg | |
| 1 teaspoon vanilla | |
| Optional finish: | |
| 1 tablespoon milk for brushing | |
| 1 tablespoon coarse sugar or additional pumpkin seeds |
Bright orange zest and tart cranberries lend these scones a fresh fall flavour, while Rogers Foods Ancient Grain Blend adds grains, flaxseeds, and fibre to the dough. They are lightly sweet, hearty and perfect with coffee or tea on a cool fall morning.
| 1. | Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. |
| 2. | Place the Ancient Grain Blend in a food processor or blender and pulse several times. You are not trying to make a fine flour. The goal is simply to break the grains down slightly to produce a more tender scone. |
| 3. | In a large bowl, combine the whole grain whole wheat flour, all purpose flour, Ancient Grain Blend, sugar, baking powder, cinnamon, salt and orange zest. |
| 4. | Cut the cold butter into the flour mixture with a pastry cutter or your fingertips until it resembles coarse crumbs. |
| 5. | Fold in the cranberries and pumpkin seeds. |
| 6. | In a separate bowl, whisk Greek yogurt, milk, egg and vanilla. |
| 7. | Add the wet ingredients to the dry mixture. Stir gently until the dough just comes together. |
| 8. | Turn onto a lightly floured surface and form into a circle approximately 1 inch thick. |
| 9. | Cut into 8 wedges and transfer to the baking sheet. |
| 10. | Brush lightly with milk and sprinkle with pumpkin seeds or a small amount of coarse sugar, if desired. |
| 11. | Bake for 18 to 22 minutes until lightly golden. |
| 12. | Cool for at least 10 minutes before serving. |
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