My favorite combination is sweet and savory. One of my favorite snacks is cheddar cheese, whole wheat crackers, and apple slices. These cheddar and cranberry scones remind me a lot of that snack. A little bit sweet from the cranberries, a little bit sharp from the cheese, a little crunch from the walnuts, and just a hint of herb from the thyme. I will be the first to admit that these are not the most beautiful scones that I have ever made, but the taste outweighs what they look like. They are made with whole wheat pasty flour, so they have a fair amount of whole grain going on. Considering how many scones this recipe makes (I got 12 from this dough) there is not a lot of butter in these either. I wouldn’t call them health food exactly, but definitely healthier than your typical scone.
I made these scones late in the afternoon, covered them in plastic wrap, and baked them the next morning. You could also freeze this dough baked or unbaked. I like to serve them warm with a little butter and apple jelly. They are great for breakfast, but also good with a glass of wine later in the day. I also think that these would be a really good base for a ham sandwich.
2 1/2 cups whole wheat pastry flour
1 cup all-purpose flour
1/4 cup sugar
1/4 cup brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cold butter
1 cup Sargento Traditional Cut Shredded Sharp Cheddar Cheese
3/4 cup dried cranberries
3/4 cup chopped walnuts
2 teaspoons fresh thyme
1 cup buttermilk
Whisk both flours, sugars, baking soda, baking powder, and salt in a large bowl.
Cut the butter into the flour mixture until it resembles coarse crumbs.
Add the cheese, cranberries, walnuts, and thyme. Stir to combine.
Whisk together the egg and buttermilk in a measuring cup. Pour into the dry ingredients and stir until the dough is just combined.
Turn out and knead two or three times. Pat the dough out onto a lightly floured surface. Use a knife or biscuit cutter to cut into shapes.
Place on a parchment lined baking sheet.
Bake in a preheated 375 degree oven for 22 to 25 minutes.
**This post is a part of my ongoing collaboration with Sargento Cheese. All opinions are 100% my own.**