For the Scones:
1 1/4 cups whole-wheat flour
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon table salt
1/2 cup (1 stick) cold unsalted butter, cut into small cubes
1/2 cup Boxler’s Pure Maple Syrup
1/3 cup whole milk
1 cup frozen or dried cranberries
Preheat your oven to 425° and set a rack to the middle position. In a large bowl, whisk together the flours, baking powder, and salt until combined. Using a pastry cutter or fork, work in the butter until it forms pea-sized bits; then use your fingers to rub the butter into the flour, creating a blend of powder, flakes, and some remaining small lumps of butter. Pour in the syrup and milk, stir well with a fork. If needed, add another tablespoon or two of syrup to form a dough. Use a spatula to fold in the cranberries.
Turn the dough out onto a baking sheet lined with parchment paper, press into an 8-inch circle. Cut into 8 equal wedges (no need to separate them). Bake until puffed and golden brown on top, 20 to 25 minutes.
For the Maple Glaze:
• 1/2 cup powdered sugar
• 1½ tablespoon maple syrup
In a small bowl, whisk together the powdered sugar and maple syrup until smooth.
Let the scones cool until barely warm; then drizzle with Maple Glaze.