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Orange-Cranberry Scones

by Danielle Vance

Packed with oranges and cranberries, these scones are perfect with tea or as a breakfast treat!

2 cups all-purpose flour
1 cup whole-wheat flour
4 tsp. baking powder
1/2 tsp. salt
2/3 cup dried cranberries
2/3 cup walnuts, chopped
6 Tbsp. canola oil
1/2 cup maple syrup
2/3 cup orange juice
Zest of 2 large oranges

• Preheat the oven to 425°F.
• Sift together both the flours, the baking powder, and the salt in a large bowl. Add the cranberries and walnuts. Combine and set aside.
• In another bowl, combine the oil, maple syrup, and orange juice and zest. Add to the dry ingredients and mix to form a dough.
• Scoop by the tablespoonful onto a cookie sheet. Bake for about 12 minutes, or until golden.
• Let cool before serving.

Makes 13 servings