Whole grains, honey and olive oil make these scones a tasty treat you can feel good about indulging in. They are tender, flaky and packed with flavor. The toaster oven is perfect for baking these without heating up your entire kitchen.
10 ounces whole wheat flour (that's about 2 1/4 cups)
4 teaspoons aluminum-free baking powder (yes, it really does make a difference)
1/4 teaspoon baking soda
1/4 teaspoon sea salt
2 tablespoons extra virgin olive oil
2 tablespoons cold butter (1/2 stick), or solid vegetable shortening
1 tablespoon finely shredded orange zest
2 tablespoons honey
3/4 cup of whole milk
1 cup dried cranberries, chopped
Preheat your toaster oven to 400 degrees F.
Combine the whole wheat flour, baking powder, baking soda and salt in the food processor work bowl. Pulse till combined. Add the olive oil and pulse till combined. Cut the butter into small cubes and add. Pulse a few times till the butter is the size of small peas.
Add the honey and orange zest to the milk and mix well. With the food processor switched to "on", drizzle the milk mixture through the feed tube. Stop when barely combined. Use a spatula to fold in the cranberries.
Turn mixture onto a floured board and split into two pieces. Quickly work each one into a circle, about 3/4 inch thick, dusting with flour if it's too sticky to work with. Cut each circle into 6 even wedges, transfer to a baking sheet lined with parchment paper and bake for 12-16 minutes, or until golden brown.
For extra sweetness, drizzle with honey. Enjoy!