Whole Wheat Scones with Cranberries and Black Tea Recipe

Name: Whole Wheat Scones with Cranberries and Black Tea
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 80 grams Cake flour; 20 grams Whole wheat flour; 40 grams Dried cranberries; 2 Tea bags; 10 grams Blue poppy seeds; 1 tsp Baking powder; 1 dash Salt; 30 grams Unsalted butter; 40 ml Milk; 10 grams Honey

Servings: persons

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.
5
When everything is almost combined, place the dough onto a flat surface.
6
Fold the dough a few times and make a 8 cm square about 1.5 cm thick and cut into 16 equal portions.
7
You can shape them any way you like.
8
Bake in the 200C preheated oven for 13~15 minutes.

158

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 80 grams Cake flour, 20 grams Whole wheat flour, 40 grams Dried cranberries, 2 Tea bags, and more.

Yes, Whole Wheat Scones with Cranberries and Black Tea falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Whole Wheat Scones with Cranberries and Black Tea

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