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Active time
25 minutes
Total time
45 minutes
16 scones
Serving Size
1 scone

2 cups whole wheat flour (such as Khorasan wheat flour)

¼ cup sweetener of choice *

2 teaspoons baking powder

½ teaspoon sea salt

2 tablespoons butter

½ cup fresh or dried cranberries

¼ cup chopped walnuts

1 cup buttermilk, plus extra for tops **

  1. Preheat oven to 425°F.  Lightly oil a baking sheet.
  2. In a large bowl, stir together whole wheat flour, sweetener, baking powder, and salt.  With fingertips, cut in butter until the mixture resembles coarse crumbs.  Stir in cranberries and walnuts.
  3. 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. 
  4. Divide dough in half.  On a lightly floured surface, pat or roll each portion into an 8” round, about ½” 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. 

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

Recipe and photo courtesy of Kamut International. For more great Kamut® Khorosan recipes, visit Kamut International.

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