Ingredients

The following ingredients have 4 Servings
  • 2-1/2 cups white whole wheat flour
  • 3/4 cup yellow cornmeal
  • 2/3 cup cane sugar
  • 2-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup cold butter, shredded on a box grater and frozen
  • 1/2 cup half and half
  • 1 large egg
  • 1/4 cup orange juice
  • 1 tablespoon grated orange zest
  • 1 teaspoon vanilla extract
  • 1 cup fresh cranberries, halved
  • Melted butter and granulated sugar for topping

Instruction

  • Preheat oven to 375F. Line a baking sheet with parchment paper and set aside.
  • In a large bowl, combine flour, cornmeal, sugar, baking powder, salt, and nutmeg in a large bowl. Cut in frozen butter chunks until crumbly.
  • In a small bowl, whisk half and half, egg, orange juice, zest, and vanilla extract. Pour over flour mixture and fold with a spatula until a shaggy dough forms. Gently knead in cranberries.
  • Turn dough onto a floured surface and pat into a 1-in thick circle. Using a 1-in biscuit cutter, cut out scones, rerolling dough as necessary. Place scones 1-in apart on prepared baking sheet.
  • Brush scones with melted butter and sprinkle with sugar. Bake scones at 375F 15-18 minutes, turning pan once halfway through baking. Let scones cool 5 minutes, then transfer to a wire cooling rack. Serve warm and enjoy!