Whole-Wheat Maple-Cranberry Scones

Our comfort food recipe of the week calls for sweet maple syrup, tart cranberries, and the nutty goodness of whole-wheat flour baked into a delicious batch of scones.

By Yankee Magazine

Jun 06 2022


Whole-Wheat Maple–Cranberry Scones

Photo Credit : Corey Hendrickson

Maple syrup adds sweetness, cranberries bring welcome tartness, and whole-wheat flour lends a nutty flavor and a pleasing heartiness to these maple cranberry scones.

Note: Don’t have frozen or dried cranberries on hand? You can substitute any dried fruit, or leave them out entirely.


8 scones

For the Scones:


1 1/4 cups whole-wheat flour
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon table salt
1/2 cup (1 stick) cold unsalted butter, cut into small cubes
1/2 cup maple syrup
1/3–1/2 cup whole or 2% milk
1 cup frozen or dried cranberries
Maple Glaze


Preheat your oven to 425° and set a rack to the middle position. In a large bowl, whisk together the flours, baking powder, and salt until combined. Using a pastry cutter or fork, work in the butter until it forms pea-sized bits; then use your fingers to rub the butter into the flour, creating a blend of powder, flakes, and some remaining small lumps of butter. Pour in the syrup and 1/3 cup of milk, and  stir well with a fork. If needed, add another tablespoon or two of milk to form a dough. Use a spatula to fold in the cranberries.

Turn the dough out onto a baking sheet lined with parchment paper, and, with well-floured hands, press into an 8-inch circle. Cut into 8 equal wedges (no need to separate them). Bake until puffed and golden brown on top, 20 to 25 minutes.

For the Maple Glaze:


3/4 cup powdered sugar
1 1/2 tablespoons water
1 tablespoon maple syrup


Meanwhile, in a small bowl, make the glaze: Whisk together the powdered sugar, water, and maple syrup until smooth.

Let the scones cool until barely warm; then drizzle with Maple Glaze. Serve with butter, jam, or whipped cream.