Maple Whole Wheat Scones

• 2 cups pastry flour, whole wheat
• 23 cup cranberries, dried or fresh, or nectarine, peach, diced
• 2 teaspoons baking powder
• 1/2 teaspoon orange zest grated
• 1/4 teaspoon baking soda
• 1/2 cup buttermilk
• 1/2 cup butter small pieces
• 1/4 teaspoon nutmeg
• 4 tablespoons maple syrup

1. In a bowl, combine flour, baking powder, and baking soda.
2. Cut in butter and maple syrup.
3. Stir in fruit and orange peel.
4. Make a well in center of this mixture; pour in buttermilk.
5. Stir until moistened.
6. Pat dough into a ball, and knead on floured surface for 3 minutes.
7. Shape into a dome.
8. Place on lightly oiled cookie sheet, and bake at 350F (180C) for 15 minutes.
9. Then, with sharp knife, score top into quarters, making cut 1/2 inch deep.
10. Continue baking another 20 minutes; top will be golden brown when finished.

pastry flour, cranberries, baking powder, orange zest, baking soda, buttermilk, butter, nutmeg, maple syrup

Taken from recipeland.com/recipe/v/maple-whole-wheat-scones-4733 (may not work)