Whole Wheat Orange Cranberry Scones

Whole Wheat Cranberry Orange Scones (dairy-free options in blue)

1 3/4 cup Whole Wheat Pastry Flour
3 Tbsp. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
5 Tbsp. butter, chilled (or Earth Balance)
1/2 cup dried cranberries
1/3 cup half and half (almond milk or coconut milk)
1 orange (zested and juiced)
1 large egg
1 tsp. vanilla

*1-3 hours before making the scones, mix together the dried cranberries in the juice and zest of one orange. Set aside until you're ready to make the scones.

Preheat the oven to 425*. Lightly grease a baking sheet or line with parchment.

In the bowl of a food processor, add flour, sugar, baking powder, salt and pulse until blended. Add butter and pulse until mixture resembles coarse meal. (This can be done without a food processor in a large bowl using a pastry blender or 2 knives)

In a small bowl, mix together half and half, egg, and vanilla.

Add wet ingredients and cranberries (with any extra juice and zest leftover from soaking) to the food processor and pulse just until a dough forms. Do not over blend. (or add wet ingredients to the bowl of dry ingredients and stir just until a dough forms)

Scoop out dough onto parchment paper lined or greased baking sheet in 1/4 cup amounts, 2 inches apart. The balls of dough should be the size of a large egg. Sprinkle the tops with sugar, if desired.

Bake scones but about 15 minutes or until they're golden brown around the edges. They're best if served warm or within 1 day of baking.

Makes about 10 scones.