arrow-b arrow-l-sm arrow-l cart close cup date decor-bee download envelope facebook faq google_plus handset instagram location lock logo-sm mail packet people phone pinterest play plus printer search shop spoon target time tsp twitter user wheelbarrow youtube

Agave, Cranberry & Walnut Scones

Test Description


  1. Place a rack in the center of the oven and preheat to 425°F. Line a baking sheet with parchment or a silpat for easier cleanup.
  2. Sift together the flour, wheat germ or rolled oats, baking powder, cinnamon and salt. Add the butter and cut into the flour using your hands or 2 forks till the mixture resembles coarse crumbs. Make a well in the center of the mix.
  3. In a separate bowl, whisk together the agave, cream and orange zest. Pour 2/3 of the liquid into the well, add cranberries and walnuts. Using a plastic dough divider or the edge of a metal spatula, turn and cut the dough, gradually adding the remaining liquid until the mixture comes together into a soft, sticky dough. Flour your hands and gently knead the dough to form a ball. Add a tbsp or two more flour if necessary but the dough should be slightly sticky.
  4. Pat the dough out on the prepared baking sheet to make an 8 inch circle about 3/4 inch thick. Brush with additional cream for a shinier appearance. Cut the dough into eight equal pie shape wedges and gently lift them about 1 inch apart.
  5. Bake until the edges of the scones are lightly browned, about 15 to 18 minutes .


  • 1 2/3 cups organic all-purpose flour
  • 1/4 cup wheat germ or rolled oats
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp sea salt
  • 6 tbsp organic unsalted butter cold and cut into bits
  • 1/2 Wholesome! Organic Blue Agave
    Organic Blue Agave
    Buy Now Find In Store
  • 1/3 cup organic cream
  • Zest of one organic orange
  • 1/2 cup cranberries
  • 1/2 cup walnuts chopped
  • Organic cream for glazing