You'll love these flavourful cranberry spice scones. Moist inside, with sugary crisp edges. Prepare ahead, then freshly bake on Christmas morning. Delicious with coffee or tea!
Whisk together both flours, granulated sugar, baking powder, baking soda, salt and spices in a large mixing bowl.
Add cubed butter, then use a pastry cutter (or fork or fingertips) to gently mix together until pea-sized crumbs form. Dump in cranberries.
In a separate bowl, combine milk, egg and maple syrup until smooth. Pour over dry ingredients, then use a fork to lightly mix until dough just comes together (crumbly is good).
Turn out onto a well-floured surface (cool countertop or marble slab is ideal), gently work into a dome shape with your hands (turning over once or twice), then lightly pat down to form disc (about 8" in diameter).
Using a sharp floured knife, cut into 8 equal wedges. Carefully transfer to parchment-lined baking sheet and place in refrigerator. *See notes for freezer instructions (if baking later).
To bake, preheat oven to 400°F. Pull baking sheet out of refrigerator (once oven is preheated). Lightly brush tops (not edges) with heavy cream, then sprinkle with coarse sugar. Bake for 15-20 minutes until golden brown.