✤1/2 cup almond milk
✤1 tbsp lemon juice
✤1 tbsp lemon zest
✤1/4 cup (48g) sugar
✤2 tsp vanilla extract
✤1 large egg
✤1 cup (112g) whole wheat flour
✤1 cup (120g) all-purpose flour
✤1 tbsp baking powder
✤1/2 tsp salt
✤3 tbsp butter, COLD and cut into small pieces
✤3/4 cup (120g) dried cranberries
For the glaze:
✤2 tbsp powdered sugar
✤1 tbsp lemon juice
❖Preheat oven to 375°F (190°C) and position rack in top third of oven. Line a baking sheet with parchment or silicone.
❖In a large bowl, whisk together the flours, baking powder & salt. Cut in chilled butter with a pastry cutter until mix resembles coarse meal. Chill bowl.
❖In a separate bowl, whisk together the milk, 1 tbsp lemon juice, zest, sugar, vanilla & egg until smooth.
❖Remove dry ingredient bowl from fridge and gently fold in the cranberries. Add in milk mix, stirring just until moist (dough will be sticky).
❖Place dough onto decently floured surface and knead lightly 4x with floured hands. Form dough into an 8-inch circle and cut into 8 wedges. Brush with the glaze. Chill dough in fridge 15 min.
❖Bake 18-20 min, or until golden and tester is clean.
