Kamut white chocolate cranberry scones
These Kamut white chocolate cranberry scones are a delicious and healthy semi-sweet treat . They have a crisp and crunchy outer layer and are filled with bites of dried cranberries and white chocolate chips inside.
Why you should make Kamut white chocolate cranberry scones
Kamut white chocolate cranberry scones are a perfect snack for the afternoon, or even for breakfast alongside a cup of coffee or tea.
Scones are originally known for being a tea time staple in Europe hundred’s of years ago and there are a lot of reasons why we can benefit from them still!
A good scone will be remembered for a long time!
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Simple to make: Scones get mixed together by hand using a pastry cutter to incorporate the cold butter. After the entire mixture has come together, the scones are shaped and then refrigerated for a time prior to baking. Making scones does not require hours or prepping the dough ahead of time like many pastries and sourdough products require.
Healthy: These Kamut scones are a healthy choice! Whole grain flours offer many health benefits that white flour products do not. You are getting vitamins, minerals and fibre when you grind your own grain fresh!
Delicious: White chocolate chips and dried cranberries are a perfect duo together whether in a muffin, cake or in this case, scones!
These delicious scones are great for an afternoon snack or tea time treat. Some other healthy treats to serve alongside the scones are these Kamut chocolate chip cookies, fresh fruit, or dark chocolate.
Scones are popular during the cold winter months but are actually great any time of year and for any occasion!
What is Kamut?
Kamut it an ancient grain, also known as khorasan wheat; the grain of Egypt. It is easier to digest then regular whole wheat flour and has not been genetically altered. Kamut is also higher in protein and is easier for the body to digest. It is one of our favorite ancient grains out there available to us today. We use a grain mill and grind our own grain. I think it is very satisfying to have fresh flour and know that it has undergone very little commercial processing.
Does this recipe use sourdough discard?
No, this scone recipe does not use sourdough discard or any other type of sourdough starter.
Ingredients for Kamut scones
- Kamut flour: Grind fresh whenever possible!
- Baking powder
- Salt
- Baking soda
- Butter: always use cold right from the fridge! Never room temperature
- Unrefined sugar
- Milk: I used real milk in this recipe. I have not tried it with a dairy free alternative like almond milk or cashew milk
- Sour Cream
- Egg: Fresh is always better!
- Vanilla flavoring or extract
- White chocolate chips
- Dried cranberries
Glaze:
- powdered sugar
- warm water
- vanilla flavoring or extract
Most scone recipes call for white sugar or brown sugar. I wanted this scone recipe to be a healthier option that I knew folks were looking for so I used unrefined sugar.
Note: use a dairy free vegan butter option if preferred.
Tips for making Kamut white chocolate cranberry scones
Make sure you use VERY cold butter right from the fridge.
Work fast, the butter will soften quickly.
Allow the dough to cool (refrigerate) as directed in the recipe.
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Recipe for healthy white chocolate cranberry scones
2 1/2 cups Kamut flour (use freshly ground if able to)
1 T baking powder
1/2 tsp salt
1/2 tsp baking soda
1/2 cup (1 stick) cold butter (must use VERY cold)
1/2 cup unrefined sugar
3 T milk
1/3 cup sour cream
1 egg
1 tsp vanilla flavoring or extract
1/2 cup dried cranberries (use sweetened)
1/2 cup white chocolate chips (I get mine at Aldi)
Additional milk and sugar for sprinkling on top of scones
Glaze:
1 cup powdered sugar
1 T warm water
1 T cream
vanilla flavoring or extract
You can replace half the Kamut flour with all purpose flour or whole wheat flour if your family is not used to Kamut.
Please pin this recipe to make later!
How to make Kamut white chocolate cranberry scones
In a mixing bowl, place the flour, baking powder, salt, baking soda and unrefined sugar. Whisk to combine.
Grate the stick of VERY cold butter with a hand grater and add to the dry ingredients. I usually use my hands or a pastry cutter to incorporate the butter into the flour mixture. The dough should be a crumbly mixture with clumps the size of peas.
You will want to work fast so the butter mixture doesn’t warm up too much.
In a separate bowl, combine the milk, sour cream, egg and vanilla flavoring or extract. Whisk to combine.
Add the dry ingredients and wet ingredients together, using either your hands or a spoon to combine. “Knead” the scone dough until fully incorporated but be mindful to not overwork it.
Add the white chocolate chips and dried cranberries and mix briefly.
On a lightly floured surface (I like to use my silicone baking mat), take the chunk of dough and work it into a disc shape. Should be about 8 inches in diameter (across). Slice into eight equal pieces. (Similar to how you would cut a pie).
Gently, separate those eight pieces and arrange on the baking mat.
Slide the baking mat or parchment paper with the dough on to a baking sheet and place in the fridge on a level area.
Refrigerate for 30 minutes.
In the meantime preheat the oven to 375.
After the 30 minutes are up, brush the tops of the scones with the milk and sprinkle with unrefined sugar. (I use a silicone pastry brush for the milk).
Bake for about 20-22 minutes or until they are firm and golden on top.
Remove from the oven and allow to cool for 5 minutes.
Transfer the scones onto a wire cooling rack to cool completely before storing.
Glaze:
Whisk glaze ingredients together with a fork. Drizzle over the scones. Allow the scones to set for awhile for the glaze to harden.
Store in an airtight container for 3-5 days.
These can be reheated in a toaster oven or conventional oven for about 5 minutes.
What kind of cranberries should you use?
This recipe specifically uses dried cranberries as opposed to fresh cranberries.
Can you use Gluten-free flour in this recipe?
This recipe was specifically formulated for Kamut flour or similar whole grain types. If you are looking for a gluten free flour scone recipe then please check this one out!
Can you freeze the dough?
I personally have not froze this dough before but many recipes say you can!
Check out these popular and favorite recipes you might enjoy!
How to store Kamut scones?
Store in an airtight container on the counter for up to 5 days, then transfer to the fridge to maintain freshness.
These can also be placed in a freezer bag and froze for up to 2 months.
Enjoy these delicious and wonderful scones with a cup of hot tea or coffee.
Similar recipes you might enjoy
- Kamut Texas sheet cake
- Kamut mini chocolate cake donuts
- Easy Kamut biscuits
- The best Kamut cinnamon rolls
- Kamut pumpkin pie cinnamon rolls
- Kamut pancakes
- Kamut walnut chocolate chip cookies
- Kamut lemon bars
- Kamut blueberry muffins
- Kamut pumpkin bars with cream cheese frosting
Kamut white chocolate cranberry scones
These Kamut white chocolate cranberry scones are a delicious and healthy semi-sweet treat . They have a crisp and crunchy outer layer and are filled with bites of dried cranberries and white chocolate chips inside.
Kamut white chocolate cranberry scones
These Kamut white chocolate cranberry scones are a delicious and healthy semi-sweet treat . They have a crisp and crunchy outer layer and are filled with bites of dried cranberries and white chocolate chips inside.
Ingredients
- 2 2/3 cups Kamut flour (use freshly ground if able to)
- 1 T baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup unrefined sugar
- 1/2 cup (1 stick) cold butter (must use VERY cold)
- 3 T milk
- 1/3 cup sour cream
- 1 egg
- 1 tsp vanilla flavoring or extract
- 1/2 cup dried cranberries (use sweetened)
- 1/2 cup white chocolate chips (I get mine at Aldi)
- Glaze:
- 1 cup powdered sugar
- 1 T warm water
- 1 T heavy cream
- 1/2 tsp vanilla flavoring or extract
Instructions
- In a mixing bowl, place the flour, baking powder, salt, baking soda and unrefined sugar. Whisk to combine.
- Grate the stick of VERY cold butter with a hand grater and add to the dry ingredients. I usually use my hands or a pastry cutter to incorporate the butter into the flour mixture. The dough should be a crumbly mixture with clumps the size of peas.
- You will want to work fast so the butter mixture doesn't warm up too much.
- In a separate bowl, combine the milk, sour cream, egg and vanilla flavoring or extract. Whisk to combine.
- Add the dry ingredients and wet ingredients together, using either your hands or a spoon to combine. "Knead" the scone dough until fully incorporated but be mindful to not overwork it.
- Add the white chocolate chips and dried cranberries and mix briefly.
- On a lightly floured surface (I like to use my silicone baking mat), take the chunk of dough and work it into a disc shape. Should be about 8 inches in diameter (across). Slice into eight equal pieces. (Similar to how you would cut a pie).
- Gently, separate those eight pieces and arrange on the baking mat.
- Slide the baking mat or parchment paper with the dough on to a baking sheet and place in the fridge on a level area.
- Refrigerate for 30 minutes.
- In the meantime preheat the oven to 375.
- After the 30 minutes are up, brush the tops of the scones with the milk and sprinkle with unrefined sugar. (I use a silicone pastry brush for the milk).
- Bake for about 20-22 minutes or until they are firm and golden on top.
- Remove from the oven and allow to cool for 5 minutes.
- Transfer the scones onto a wire cooling rack to cool completely before storing.
- Whisk glaze ingredients together with a fork. Drizzle over the scones. Allow the scones to set for awhile for the glaze to harden.
- Store in an airtight container for 3-5 days.
- These can be reheated in a toaster oven or conventional oven for about 5 minutes.
Notes
Make sure you use VERY cold butter right from the fridge.
Work fast, the butter will soften quickly.
Allow the dough to cool (refrigerate) as directed in the recipe.
A little about me!
Hi! I’m Rebecca, wife and mother and I love homemaking and cooking on a daily basis.
Baking healthy desserts and cooking nutritious filled foods is a passion that I have and that is reflected in the recipes I post here!
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