Ingredients:

• 2 cups whole wheat flour
• 1/3 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup dried cranberries
• 1/2 cup milk
• 1 large egg
• 1 tsp vanilla extract

Preparation:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the whole wheat flour, sugar, baking powder, and salt.
3. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Stir in the dried cranberries.
5. In a separate bowl, whisk together the milk, egg, and vanilla extract.
6. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
7. Turn the dough out onto a lightly floured surface and knead it gently a few times. Pat it into an 8-inch circle, about 1 inch thick.
8. Cut the dough into 8 wedges and place them on the prepared baking sheet.
9. Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
10. Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.