Cranberry Forsythia Scones

Ingredients

  • 1 cup (4.5 ounces) whole white wheat flour (Wild Hive “all-purpose”)
  • 1 cup (4.5 ounces) whole wheat (bread) flour
  • 1 cup + 2 tablespoons (4.5 ounce) whole wheat pastry flour
  • 2 and 1/2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/4 cup turbinado sugar
  • 6 ounces (3/4 cup) chilled unsalted butter, cut into 1/2-inch pieces
  • 1 cup chopped fresh (or frozen) organic cranberries
  • 3/4 cup chilled cream, milk or buttermilk (I used whole, raw milk from Stonewall Dairy)
  • 1/4 cup Forsythia Syrup, plus extra for glazing (or lavender, hibiscus or other floral syrup)

Preparation

Click here for preparation method.

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