1 ¾cupswhole wheat pastry flour or spelt flouror a mix
2 ½teaspoonsbaking powder
¼teaspoonfine salt
8tablespoonsvery cold unsalted buttercut into 1/2-inch cubes
2teaspoonsfinely grated lemon zest
1cupcranberrieshalved (or 1 cup bluerries)
¼cupmaple syrup
1large egg
7 to 8tablespoonsheavy cream
Instructions
Heat the oven to 425℉. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flours, baking powder and salt.
Rub the cubed butter into the flour mixture with your fingers and a fork until it resembles a coarse meal.
Gently fold in the zest and cranberries.
In a small bowl, whisk together the honey, the egg and 5 tablespoons of the cream.
Add to the flour mixture and gently mix with your hands until the dough just comes together. (If the dough seems dry, add an extra tablespoon of cream.)
Turn the dough out onto a lightly floured work surface. Pat the dough into a 6-inch round about 1-inch thick. Using a round cutter, cut dough into 12 rounds.
Place rounds on the prepared baking sheet and drizzle the 2 tablespoons of remaining heavy cream over the tops.
Bake until scones are golden brown, about 12-15 minutes. Serve warm.