Dana Slatkin

Whole Wheat Cranberry-Almond Scones

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.

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

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Comments

  1. Ludo from France says:

    Mmmm it seems to be very very good.
    I’m hungry now !!
    It’s so cool to have recipes form a great cooker like Dana.
    With this blog, the sun of Santa Monica is shining here, in Provence !

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