Serves: 5
Total Calories: 495
Yield: 18 Scones

3 cups whole wheat pastry flour
1 rack baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup apple juice
1/2 cup honey
1/3 cup canola oil
3/4 cup fresh or frozen cranberries
1/4 cup raisins

1. Preheat the oven to 350°F. Lightly oil a cookie sheet and set aside.

2. Combine the flour, baking powder, baking soda, and salt in a large mixing bowl. Add the apple juice, honey, oil, cranberries, and raisins, and stir to form a moist dough.

3. Shape the dough into 2 1/2-inch rounds about 3/4 inch high. Place them on the cookie sheet about 1 inch apart.

4. Bake for 15 minutes or until lightly browned.

5. Transfer to a cooling rack for 15 minutes, then serve.

For a Change . . .
• Instead of apple juice, use vanilla soymilk.
• For an exotic variation, replace the whole wheat pastry flour with a combination of 2 1/2 cups spelt flour and 1/2 cup teff flour.

FYI . . .
Cranberries are a rich source of fiber and vitamin C. They also contain a significant amount of vitamin A and potassium.

Nutritional Facts:

Serves: 5
Total Calories: 495
Calories from Fat: 137

More Recipes from the Going Wild in the Kitchen Cookbook:
Going Wild for Breakfast Mix and Match Chart
Raspberry Almond Smoothie
Cranberry-Banana Smoothie
Vanilla-Scented Bulgur with Dried Cherries and Toasted Walnuts
Coconut Pecan Granola
Super Breakfast Porridge
Porridge with Coconut and Dates
Goat Cheese Omelet with Chanterelle Mushrooms and Ramps
Scrambled Tofu with Garlic Scapes
Scrambled Tofu with Tomatoes and Fresh Basil
Berry Good Waffles
Applesauce Pancakes
Teff Banana Pancakes
Banana-Blueberry Pancakes
Cranberry Scones
Lemon Poppy Seed Cake
Blueberry Muffin Cake
Blueberry Cornbread