scone broken apart showing juicy cranberries on a red rimmed china plate

Whole Wheat Cranberry Apple Scones

A healthy take on scones with whole grains and fresh fruit, a great snack or addition to brunch.

Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 scones


  • 1 1/2 cups whole wheat flour
  • 1 cup rolled oats
  • 1/2 cup all purpose flour
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter chilled, cut into cubes (1 stick of butter)
  • 1/2 cup fresh cranberries
  • 1/2 cup diced fresh apple
  • 1/2 cup buttermilk
  • 1/4 cup half and half cream for glaze
  • 1/4 cup fresh apple cider
  • 1 egg (large)
  • coarse sugar crystals


  1. Preheat oven to 375°. Line a baking sheet with parchment paper. Prep work surface with plastic wrap to roll and shape dough onto.

  2. Combine first 8 ingredients in a large bowl, blend. Using a pastry cutter or 2 knives, cut in butter until mixture resembles coarse meal. Add cranberries and apples and toss together.

  3. Whisk 1/2 cup buttermilk, cider and egg in a small bowl to combine. Add buttermilk, tossing until evenly moistened. Knead 2–3 turns in the bowl, then turn out onto the prepared plastic wrap, shaping into two 6" disks. Cut each disc into 6 wedges. Arrange scones onto baking sheet, spacing 1" apart. Place baking sheet in fridge for 20 minutes.

  4. Remove baking sheet from fridge, brush with half and half, and sprinkle with coarse sugar. Bake until puffed and golden, and a tester inserted into the centre comes out clean, about 20 minutes. Serve warm.