Whole-Wheat Maple-Cranberry Scones

Maple syrup adds sweetness, cranberries bring welcome tartness, and whole-wheat flour lends a nutty flavor and a pleasing heartiness to these maple cranberry scones.

For the Scones:

Ingredients 1 1/4 cups BD whole-wheat flour

1 1/4 cups BD all-purpose flour

1 tablespoon BD baking powder

1/2 teaspoon table salt

1/2 cup (1 stick) cold unsalted butter, cut into small cubes

1/2 cup BD Cardamom maple syrup

1/3 heavy cream

1 cup BD dried cranberries

Preheat your oven to 425° and set a rack to the middle position.

In a large bowl, whisk together the flours, baking powder, and salt until combined. Using a pastry cutter or fork, work in the butter until it forms pea-sized bits; then use your fingers to rub the butter into the flour, creating a blend of powder, flakes, and some remaining small lumps of butter. Pour in the syrup and 1/3 cup of cream, and stir well with a fork. If needed, add another tablespoon or two of milk to form a dough. Use a spatula to fold in the cranberries. Turn the dough out onto a baking sheet lined with parchment paper, flatten to about 1 ½ to 2 inches thick, press a glass into them to give them a circle shape. Depending on glass size, makes about 6

Bake until puffed and golden brown on top, 20 to 25 minutes.

For the Maple Glaze:

Ingredients 3/4 cup BD powdered sugar

1 1/2 tablespoons water

1 tablespoon BD Cardamom maple syrup

Yield: 6-8 scones