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White Whole Wheat Flour in Cranberry Sweet Potato Scones
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Cranberry Sweet Potato Scones

Tender, sweet scones are built on a barely detectable base of white whole wheat flour, and adroned with crunchy oat streusel and cranberry juice glaze.
Course Breakfast
Servings 8
Author Robin Asbell

Ingredients

  • 1/2 cup chilled coconut oil or organic butter

Streusel

  • 1/4 cup rolled oats
  • 2 tablespoons hazelnuts toasted, peeled and chopped
  • 2 tablespoons turbinado sugar
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt

Scone Dough

  • 2 1/2 cups white whole wheat flour or ww pastry
  • 2 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/2 cup pureed sweet potatoes
  • 1/4 cup maple syrup
  • 1/4 cup non-dairy milk
  • 1 teaspoon vanilla
  • 1 cup fresh cranberries

Glaze

  • 1/2 cup powdered sugar
  • 1 tablespoon pure cranberry juice approximately

Instructions

  • First, measure and chill the coconut oil. Preheat the oven to 400F. Line a baking sheet with parchment.
  • Make the streusel by mixing the oats, hazelnuts, sugar, cinnamon and salt, and chill.
  • In a large bowl, combine the white whole wheat flour, baking powder, baking soda, spices and salt. Stir to mix.
  • Grate the chilled coconut oil or butter into the flour mixture, tossing to coat.
  • In a medium bowl, stir the sweet potato, maple, milk and vanilla. Stir the mixture into the flour mixture, and when it is nearly mixed in, stir in the cranberries.
  • Lightly flour the counter, and scrape the dough onto the flour. Pat and shape into a disk about 3/4 inch thick. Cut in eight wedges, then sprinkle the streusel mixture over the wedges and pat to adhere.
  • Carefully transfer the scones to the baking pan, leaving a 2 inch pace between wedges. Bake for 15-18 minutes, just until firm and golden around the edges. Cool on a rack.
  • When the scones are cool, mix the powdered sugar and cranberry juice in a cup, then drizzle over the cooled scones. Let the glaze dry, then store in an airtight container for up to 4 days.