Satisfy your sweet cravings with these Flaxseed Scones that are filling, loaded with cranberries, and have a crunchy raw sugar crust. Perfect to serve for breakfast or brunch.
Preheat the oven to 350 degrees F. and line a large baking sheet with parchment paper.
In a large bowl, whisk together the 2 cups whole wheat flour, 4 tablespoons ground flaxseed, 2 tablespoons granulated sugar, 2 ½ teaspoons baking powder, and ½ teaspoon salt.
Add in the ½ cups cold cubed butter and use your fingers to crumble into small pieces, in the flour mixture, until it resembles a coarse meal.
Stir in the ½ cup dried cranberries and make a well in the middle of the dough and add in the 1 large egg and ½ cup buttermilk.
Stir together until combined.
Turn out the dough onto a lightly floured surface and knead a few times before rolling into a square about ¾-inch thick.
Cut the scone dough into squares using a sharp knife and place onto the prepared baking sheet. Space each scone at least 1-inch apart.
Brush the tops of each scone with a little extra buttermilk and sprinkle with ¼ cup raw sugar.
Place into the oven and bake for 25 to 30 minutes, until the scones have risen and slightly browned. Store in an airtight container at room temperature for up to 3 days.