Maple Cranberry Almond Scones

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  • Total Time: 30 mins
  • Hands-on Time: 10 mins
  • Makes: 11 servings

Scones can be served for breakfast or eaten as snacks or desserts. They can be filled with fruits, cheeses or other savories, making them a deliciously filling dish. In this recipe, maple syrup, sliced almonds and tart cranberries take the stage, giving each crumbly bite a sweet well-rounded flavor.


  • 2 cups flour (best if half whole wheat/whole grain)

  • 1 teaspoon Frontier Co-op Baking Powder

  • 1 teaspoon sea salt

  • 1/3 cup oil

  • 1/3 cup Frontier Co-op Maple Syrup Granules

  • 1/4 cup cold water

  • 1 1/2 teaspoons Frontier Co-op Vanilla Extract

  • 1 1/2 teaspoons Frontier Co-op Almond Extract

  • 1/2 cup dried cranberries

  • 1/4 cup sliced toasted almonds


    1. Preheat oven to 375 degrees.

    2. Mix flour, baking powder, and salt in medium bowl. Make a well in the middle and add oil, maple syrup granules, water, vanilla and almond extracts. Stir until just blended (about 30 seconds). Fold in cranberries and almonds.

    3. Drop large spoonfuls onto cookie sheet sprayed with oil (shape with hands). Bake for about 10 minutes. Remove from oven and brush with additional maple syrup granules. Return to oven for another 3 to 5 minutes, until lightly browned on top.

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