Whole Wheat Cranberry-Almond Scones

With a big steaming vanilla latte and one of these, I don’t mind facing an early morning. This recipe is a variation on the one I used to sell to airlines and supermarkets, from British Airways and Bristol Farms, when I owned a baking and snack business called Beverly Hills Farmers Market. These scones freeze beautifully in Ziploc bags, making a quick breakfast or snack a cinch in the toaster oven. Serve them with your favorite jam, plain yogurt, or pumpkin butter.

Makes 12 scones

1 3/4 cups all-purpose flour

1/2 cup whole wheat flour

1/2 cup white or turbinado sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup vegetable shortening, cut into small pieces

1/4 cup butter, softened, cut into small pieces

1 cup orange-flavored (or plain) dried cranberries

1 cup roasted salted almonds, chopped

1 teaspoon grated orange zest (from 1 orange), optional

1 cup buttermilk, chilled, plus extra for brushing

1 teaspoon vanilla

Sugar, for dusting

1. Preheat the oven to 400 F.

2. Place all dry ingredients in a food processor and mix well. Add the shortening and butter, and pulse gently just until the mixture resembles coarse crumbs.

3. Transfer the mixture to a bowl and stir in the cranberries, almonds, and zest.

4. Make a well in center of the dry mixture and add the buttermilk and vanilla all at once. Using a spatula, gently mix until the liquid is just incorporated, being careful not to overmix.

5. Scoop the dough with a greased ice cream scoop onto parchment — (or Silpat) covered baking sheets (Use two baking sheets to prevent burning the bottoms of the scones). Brush each scone with a little buttermilk and sprinkle with sugar.

6. Bake 20 – 22 minutes until golden brown. Cool on racks.

Got a sweet tooth? Try Berries with Chocolate-Coconut Fondue.