SEEDED WHOLE-WHEAT SCONES
True scones are not overly sweet. These have wonderful texture; even with whole-wheat flour and all the seeds, they're light. The seed mix I use includes sunflower, pumpkin, sesame, flax and poppy seeds.
Provided by Martha Rose Shulman
Categories breakfast, easy, quick, appetizer
Time 30m
Yield 12 scones
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment.
- Sift together the flours, baking powder, baking soda, sugar and salt. Dump anything remaining in the sifter into the bowl with the sifted ingredients. Place in a food processor fitted with the steel blade and cut in the butter until the mixture is crumbly.
- Combine the buttermilk and vanilla and, with the machine running, add to the flour mixture. Stop the machine and add the seeds. Pulse a few times to combine.
- Flour your hands and a spatula, as well as your work surface, and scrape out the dough. Gently shape into a rectangle 1 inch thick. Cut into 6 squares, then cut the squares diagonally to give you 12 triangular scones. The dough will be tacky but should not be too sticky to work with. If it is, add a little more flour.
- Place the scones on the baking sheet about 1 inch apart and bake 15 minutes, or until lightly browned. Remove from the heat and allow to cool, or serve warm.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 8 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 142 milligrams, Sugar 8 grams, TransFat 0 grams
WHOLE-WHEAT SCONES
Provided by Brian Yarvin
Categories Bread Breakfast Brunch Bake Dried Fruit Raisin Shower Whole Wheat Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 scones
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 325°F. Mix the flour, baking powder, and salt together in a large bowl. Add the butter and use your fingers to pinch the butter and the flour mixture together; when it's all combined, it will resemble large bread crumbs.
- 2. Use a wooden spoon to mix in the brown sugar and raisins, and then add the buttermilk. If the dough is quite sticky, add more flour, 1 tablespoon at a time, until the dough has the texture of modeling clay. If it's too dry, add more buttermilk, 1 tablespoon at a time, until it's wet enough.
- 3. Turn the dough out onto a floured work surface and roll it out into a rectangle 1/4 inch thick. Cut the dough into 12 (3-inch) squares. Leftover scraps can be rerolled to make more scones.
- 4. Oil a baking sheet. Fold each square of dough in half diagonally to form a triangle, and lay it on the sheet. Bake the scones until the tops are golden brown, about 30 minutes. Serve warm, with jam and a pot of hot tea if you like.
SPRING ONION AND PARMESAN WHOLE-WHEAT SCONES
Greens onion are often sprinkled on dishes as a garnish. But in these tender, buttery scones, spring onions shine. They add the freshness of herbs, but are not too delicate to stand up to whole-wheat flour. You could use white whole-wheat flour, but the nutty taste of the darker flour makes these scones extra-hearty.
Provided by Serena Ball
Categories side-dish
Time 45m
Yield 12 scones
Number Of Ingredients 12
Steps:
- Heat the oven to 400 degrees F. Spread parchment paper on a large baking sheet and sprinkle with 1 tablespoon whole-wheat flour. Set aside.
- Mix together the all-purpose flour, baking powder, sugar, salt and 1 cup whole-wheat flour in a large bowl, using a fork. Cut or rub in the butter into the flour mixture, with a pastry blender or your fingertips, until the mixture resembles coarse sand with a few pea-sized butter pieces remaining. Add the onions, cheese and thyme and toss gently.
- Whisk together the egg and milk in a small bowl; add to the flour mixture and stir gently with a wooden spoon just until mixed (do not overmix). The dough will be sticky.
- Turn the dough onto the prepared baking sheet. Sprinkle with the remaining tablespoon whole-wheat flour. Using a serrated knife that's been coated with cooking spray, divide the dough in half and shape into two 5-inch circles. Score each circle into 6 wedges with the knife.
- Bake until firm to the touch, 20 to 25 minutes. Cut each circle into 6 wedges using the scored lines and serve.
Nutrition Facts : Calories 152, Fat 5 grams, SaturatedFat 3 grams, Sodium 295 milligrams, Carbohydrate 21 grams, Fiber 2 grams, Protein 5 grams, Sugar 2 grams
SEEDED WHOLE WHEAT SCONES
Steps:
- 1. Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment. 2. Sift together the flours, baking powder, baking soda, sugar and salt. Dump anything remaining in the sifter into the bowl with the sifted ingredients. Place in a food processor fitted with the steel blade and cut in the butter until the mixture is crumbly. 3. Combine the buttermilk and vanilla and, with the machine running, add to the flour mixture. Stop the machine and add the seeds. Pulse a few times to combine. 4. Flour your hands and a spatula, as well as your work surface, and scrape out the dough. Gently shape into a rectangle 1 inch thick. Cut into 6 squares, then cut the squares diagonally to give you 12 triangular scones. The dough will be tacky but should not be too sticky to work with. If it is, add a little more flour. 5. Place the scones on the baking sheet about 1 inch apart and bake 15 minutes, or until lightly browned. Remove from the heat and allow to cool, or serve warm. Yield: 12 scones Advance preparation: These will keep for a couple of days at room temperature and freeze well. Nutritional information per serving: 186 calories; 4 grams saturated fat; 1 gram polyunsaturated fat; 2 grams monounsaturated fat; 16 milligrams cholesterol; 25 grams carbohydrates; 2 grams dietary fiber; 234 milligrams sodium; 3 grams protein.
RYE WHEAT SCONES
Grainy, slightly sweet, crisp-edged and just irresistibly good with meats, soup or just butter and jam. Quick to mix in a food processor and can be patted into shape right on the baking sheet. The recipe is from Great Whole Grain Breads by Beatrice Ojakangas, a terrific bread book.
Provided by fluffernutter
Categories Scones
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Combine the oats, flours, baking powder, sugar and salt in a bowl or in a food processor. Cut in butter until largest clumps are the size of a pea. Add eggs and milk and mix well. (The dough may be very soft or wet, but don't worry.).
- Sprinkle work surface with oats and caraway seeds, if desired. Turn dough onto it and pat into shape with floured hands.
- Transfer to a parchment-covered baking sheet. (Or omit the seeds and oats and pat into shape directly on parchment-covered-baking sheet.).
- Score deeply into 8 wedges.
- Bake for 15 to 20 minutes until golden.
- Pull wedges apart to serve.
Nutrition Facts : Calories 205.6, Fat 13.6, SaturatedFat 8, Cholesterol 84.5, Sodium 385.3, Carbohydrate 17.8, Fiber 2.4, Sugar 3.4, Protein 4.4
CRANBERRY ORANGE WHEAT SCONES
These scones are a delicious and nutritious snack that is wonderful when warm with some butter. They are also good for freezing, on the go eating and they'll be sure to please guests who stop by. Yummy!
Provided by 24Twists
Categories Bread Quick Bread Recipes Scone Recipes
Time 35m
Yield 15
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- In a large bowl, stir together the whole wheat flour, wheat germ, brown sugar, baking powder, salt and nutmeg. Mix in shortening until everything looks crumbly. Stir in the cranberries and orange zest. In a separate bowl, stir together the egg, milk and orange juice. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until dough forms. Turn out onto a floured surface and knead briefly to get the dough to hold together. Roll out to 1/2 inch thickness and cut into circles with a biscuit cutter. Place scones 2 inches apart on the baking sheet.
- Bake in the preheated oven until the tops and bottoms are golden brown, 15 to 20 minutes. Serve warm.
Nutrition Facts : Calories 192.1 calories, Carbohydrate 27.4 g, Cholesterol 13.4 mg, Fat 8.2 g, Fiber 3.3 g, Protein 4.3 g, SaturatedFat 2.1 g, Sodium 297.2 mg, Sugar 10.9 g
WHOLE WHEAT BANANA SCONES
Simple whole wheat scones made with banana. Great for accompanying lunch or afternoon tea. Enjoy one scone loaf fresh and freeze the other for later!
Provided by Sanderling
Categories Scones
Time 35m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Mix both flours, brown sugar, baking powder, and baking soda together in a large bowl. Cut in butter with a pastry blender until dough is loose and crumbly. Add bananas and cut in with the pastry blender. Stir in milk and eggs until just combined; dough will be sticky but should come together into a ball.
- Divide dough in half. Form each portion into a mound on one half of the prepared baking sheet, then pat to flatten into a 3/4- to 1-inch high circle. Use a sharp knife to score each circle into 8 wedges, cutting about 1/3-inch deep.
- Bake in the preheated oven until golden brown, 15 to 17 minutes. Remove from the oven and break scones apart at the score lines.
Nutrition Facts : Calories 255.6 calories, Carbohydrate 32.2 g, Cholesterol 54.4 mg, Fat 12.8 g, Fiber 3.3 g, Protein 5.2 g, SaturatedFat 7.7 g, Sodium 116.8 mg, Sugar 8.2 g
WHOLE WHEAT CHERRY SCONES
From choosecherries.com. I'm looking for a way to use up some pie cherries from the farmer's market, and I think I may have found a winner here. Let me know what you think! Note: cooking time includes chilling time.
Provided by smellyvegetarian
Categories Scones
Time 55m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375.
- Stir together flours, sugar, baking powder and baking soda. Cut in butter.
- Stir in oats and orange zest. Place frozen cherries in a food processor and coarsely chop; set aside.
- Make well in center of dry ingredients. Add buttermilk (or yogurt) and vanilla.
- Stir several times; add chopped cherries, stirring until all ingredients are combined.
- Knead 10 to 12 times. Chill 30 minutes or longer.
- Pat dough into 10-inch circle approximately 1/2-inch thick. Brush dough with beaten egg white.
- Cut into 10 pie wedges. Place scone wedges approximately 1-inch apart on greased cookie sheets.
- Bake in 15 to 20 minutes, or until light golden brown.
Nutrition Facts : Calories 200.5, Fat 5.9, SaturatedFat 1.4, Sodium 159.1, Carbohydrate 33.2, Fiber 3.1, Sugar 9.4, Protein 4.8
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