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Cranberry Walnut Scones

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Recipe courtesy of KAMUT® cranberry walnut scones

Whether for breakfast, tea-time or bedtime snack…scones are always a great choice!


2 Cups KAMUT® Khorasan Flour
1/4 Cup Sweetener of choice *
2 Teaspoon Baking Powder
½ Teaspoon Sea Salt
2 Tablespoon Butter
1/2 Cup Fresh or Dried Cranberries
1/4 Cup Chopped Walnuts
1 Cup Buttermilk, plus extra for tops **


Preheat oven to 425 degrees.  Lightly oil a baking sheet.

In a large bowl, stir together Kamut flour, sweetener, baking powder, and salt.  With fingertips, cut in butter until the mixture resembles coarse crumbs.  Stir in cranberries and walnuts.

Make a well in the center and gradually stir in buttermilk to form a ball.  Knead lightly.  Do not overwork; the dough will be sticky. 

Divide dough in half.  On a lightly floured surface, pat or roll each portion into an 8” round, about 1/2” thick.  Cut each round into 8 triangles.  Place the scones on the baking sheet.  Brush the tops with buttermilk.  Sprinkle with a pinch of brown sugar, if desired.  Bake for 14 – 18 minutes.  Serve warm.  Makes 16 scones.

*If using honey, agave or other liquid sweetener, add it with the buttermilk rather than mixing it into the dry ingredients.

** Make buttermilk by putting 1 Tbsp vinegar into a 1 cup measuring cup.  Fill the remainder of the cup with milk of choice (rice, almond, soy, goat, cow, etc)