Whole Wheat Scones with Cranberries and Black Tea

Whole Wheat Scones with Cranberries and Black Tea

These scones are very aromatic with black tea leaves and cranberries. The combination of whole wheat and poppy seeds gives them a nice crumbly texture with a slight crunch.


Cake flour
80 g
Whole wheat flour
20 g
Dried cranberries
40 g
Tea bags
Blue poppy seeds
10 g
Baking powder
1 teaspoon
a small amount
○Unsalted butter
30 g
40 ml
10 g


1. Cut the butter into small pieces and chill in the refrigerator.
2. Add the ingredients that are not marked with ○ into a food processor and blend.
3. Add the butter and process until there are no butter chunks.
4. Add the honey and milk and process. When everything is almost combined, place the dough onto a flat surface.
5. Fold the dough a few times and make a 8 cm square about 1.5 cm thick and cut into 16 equal portions. You can shape them any way you like.
6. Bake in the 200℃ preheated oven for 13~15 minutes.

Story Behind this Recipe

These are small bite-sized scones that can be eaten up in one go without leftovers.