Whole Wheat Scones with Cranberries and Black Tea
Whole Wheat Scones with Cranberries and Black Tea

Hello, I’m Laura. Today, we’re going to make whole wheat scones with cranberries and black tea recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Whole Wheat Scones with Cranberries and Black Tea Recipe

Whole Wheat Scones with Cranberries and Black Tea is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Whole Wheat Scones with Cranberries and Black Tea is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook whole wheat scones with cranberries and black tea using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Whole Wheat Scones with Cranberries and Black Tea:

  1. Make ready 80 grams Cake flour
  2. Prepare 20 grams Whole wheat flour
  3. Get 40 grams Dried cranberries
  4. Make ready 2 Tea bags
  5. Make ready 10 grams Blue poppy seeds
  6. Make ready 1 tsp Baking powder
  7. Make ready 1 dash Salt
  8. Make ready 30 grams ○Unsalted butter
  9. Make ready 40 ml ○Milk
  10. Get 10 grams ○Honey

Steps to make Whole Wheat Scones with Cranberries and Black Tea:

  1. Cut the butter into small pieces and chill in the refrigerator.
  2. Add the ingredients that are not marked with ○ into a food processor and blend.
  3. Add the butter and process until there are no butter chunks.
  4. Add the honey and milk and process. When everything is almost combined, place the dough onto a flat surface.
  5. Fold the dough a few times and make a 8 cm square about 1.5 cm thick and cut into 16 equal portions. You can shape them any way you like.
  6. Bake in the 200℃ preheated oven for 13~15 minutes.

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