WHOLE-GRAIN PUMPKIN SCONES
Whole-wheat pastry flour is the key ingredient in these sweet, spice-scented high-fiber scones. It's milled from a softer wheat than is used in regular whole-wheat flour, which results in tender, lighter baked goods.
Provided by Food Network Kitchen
Time 1h
Yield 8 scones
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Line a 9-inch square cake pan with parchment and coat lightly with cooking spray. Whisk together the pumpkin, buttermilk and egg yolk in a small bowl until smooth; set aside.
- Grind the oats in a food processor until they form a coarse meal. Add the flour, brown sugar, baking powder, pumpkin pie spice, baking soda and 1/2 teaspoon salt and pulse until combined. Add the butter and pulse until the mixture looks like fine meal. Add the cranberries and pulse once. Add the pumpkin mixture and pulse until the oat mixture is just moistened, 3 or 4 pulses. Turn the dough out of the processor bowl and gently knead until combined but not overworked.
- Gently press the dough into the prepared cake pan so it is about 7 inches across and 3/4 inch thick (it won't go all the way to the edges). Sprinkle the top with the turbinado sugar. Bake until the top begins to crack and is golden and firm to the touch, 25 to 30 minutes. Remove from the oven and let cool in the pan for 10 minutes, then tip out onto a cutting board and slice into 8 scones. Transfer the scones to a cooling rack and let cool for 15 minutes before serving.
Nutrition Facts : Calories 270 calorie, Fat 10 grams, SaturatedFat 6 grams, Cholesterol 45 milligrams, Sodium 330 milligrams, Carbohydrate 41 grams, Fiber 5 grams, Protein 5 grams, Sugar 17 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.
WHOLE-WHEAT GINGER SCONES
Coconut oil should really be called butter, but then we'd confuse it with a skin cream. It is the perfect nondairy fat to use for scones and other baked goods. These have the same rich, flaky texture that scones made with butter have, along with a subtle and pleasing coconut flavor.
Provided by Martha Rose Shulman
Categories dessert, side dish
Time 35m
Yield 12 scones
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees. Line a baking sheet with parchment. Sift together the flours, salt, baking powder and baking soda and stir in the sugar. Place in the bowl of a food processor fitted with the steel blade or in the bowl of a standing mixer fitted with the paddle.
- Add the coconut oil to the food processor or mixer and pulse several times or beat on low speed until it is distributed throughout the flour and the mixture has the consistency of coarse cornmeal; if you're using a mixer, it will still have some lumps.
- Beat together the buttermilk and agave or honey in a small bowl and add to the food processor or mixer. Add the ginger and process or mix at medium speed just until the dough comes together.
- Scrape out onto a lightly floured surface and gently shape into a rectangle, about 3/4 inch thick. Cut into 6 squares, then cut the squares in half on the diagonal to form 12 triangular pieces. Place on the baking sheet. Bake 15 to 18 minutes, until lightly browned. Cool on a rack.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 1 gram, Carbohydrate 24 grams, Fat 8 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 126 milligrams, Sugar 8 grams
WHOLE WHEAT SCONES WITH OATMEAL AND BLUEBERRIES
This is a simple and delicious whole wheat scone recipe that you can customize however you'd like! I used all organic ingredients, but you don't have to.
Provided by maggiejh
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Whisk flour, sugar, baking powder, salt, and cinnamon together in a bowl. Cut in butter cubes with a pastry cutter or 2 knives.
- Mix half-and-half and egg together in a bowl. Mix into the flour-butter mixture. Fold in blueberries and oats.
- Turn dough out onto a lightly floured surface and divide in half. Roll each half into a circle and cut each into 8 wedges. Transfer scones to the prepared baking sheet; sprinkle raw sugar over the top.
- Bake in the preheated oven until golden brown, 12 to 15 minutes.
Nutrition Facts : Calories 222.6 calories, Carbohydrate 28.3 g, Cholesterol 40.1 mg, Fat 11.3 g, Fiber 3.3 g, Protein 4.4 g, SaturatedFat 6.8 g, Sodium 298.9 mg, Sugar 8.8 g
WHOLE-WHEAT BUTTERMILK SCONES WITH RAISINS AND OATMEAL
You may be accustomed to the gigantic, sweet scones in coffee shops in this country. They are nothing like the diminutive, light scones that originated in Britain and Ireland. This is a whole-wheat version, only moderately sweet -- the way I think scones should be. You can always top them with jam or honey if you want more sugar. The whole-wheat flour brings a rich, nutty flavor to the scones.
Provided by Martha Rose Shulman
Categories breakfast, brunch, quick, side dish
Time 30m
Yield 12 small scones
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Line a baking sheet with parchment.
- Sift together flours, baking powder, baking soda, sugar and salt. Stir in oatmeal. Rub in butter, or place in a stand mixer fitted with the paddle and beat at low speed, or pulse in a food processor, until incorporated. Add buttermilk and raisins and mix just until dough comes together.
- Transfer to a lightly floured work surface and gently shape into a 1/2-inch thick rectangle. Cut either into 2-inch circles with a biscuit cutter or into 6 squares, then cut each square in half on the diagonal. Transfer to baking sheet. Bake 15 minutes, until browned on the bottom. Flip over, bake 2 more minutes, and remove from the heat. Serve warm or allow to cool.
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 2 grams, Carbohydrate 23 grams, Fat 5 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 216 milligrams, Sugar 7 grams, TransFat 0 grams
WHOLE WHEAT OAT SCONES
Make and share this Whole Wheat Oat Scones recipe from Food.com.
Provided by guenevere29
Categories Scones
Time 30m
Yield 16 scones, 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees Fahrenheit. Grease and flour a large baking sheet (I use parchment paper).
- Dice the butter. Mix the dry ingredients in a bowl, then add the butter and rub inches Set aside. In another bowl whisk together the eggs and buttermilk. Set aside 2 tablespoons for glazing.
- Stir the remaining egg mixture into the dry ingredients to form a dough. Stir in the currants.
- Roll out the dough on a lightly floured surface to about 3/4 inch thick. Stamp out rounds with a floured cutter. Place on the prepared baking sheet and brush with the reserved egg mixture.
- Bake for 12-15 minutes until golden brown. Leve to cool slightly before serving.
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
WHOLE WHEAT BLUEBERRY SCONES
No one will suspect that these moist scones from our Test Kitchen staff are light. Featuring a rustic, sugary topping and loaded with whole wheat flour and fresh blueberries, the golden wedges are delightfully nutritious.
Provided by Taste of Home
Time 50m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flours, brown sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Stir in blueberries. Turn onto a floured surface; gently knead 10 times. , Transfer dough to a baking sheet coated with cooking spray. Pat into a 9-in. circle. Cut into 12 wedges, but do not separate. Sprinkle with sugar. , Bake at 375° for 30-35 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 225 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 253mg sodium, Carbohydrate 38g carbohydrate (10g sugars, Fiber 3g fiber), Protein 6g protein.
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
CRANBERRY WHOLE WHEAT SCONES, DIABETIC FRIENDLY
Take your choice of ginger or cinnamon to flavor these tender, fruity wedges. A sprinkle of rolled oats decorates the tops and adds a little fiber.
Provided by Annacia
Categories Scones
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degree F.
- In a large bowl, stir together all-purpose flour, whole wheat flour, Splenda, baking powder, ginger, baking soda, and salt.
- Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
- Make a well in the center of the flour mixture.
- In a small bowl, beat egg slightly; stir in the 1/3 cup buttermilk and cranberries.
- Add buttermilk mixture all at once to flour mixture.
- Stir just until moistened (some of the dough may look dry).
- Turn out onto a floured surface.
- Knead dough for 10 to 12 strokes or until nearly smooth.
- Pat or lightly roll dough to an 8-inch circle about 3/4 inch thick.
- Brush top with additional buttermilk; sprinkle with oats, pressing gently into dough.
- Cut into 8 wedges.
- Place dough wedges 1 inch apart on an ungreased baking sheet.
- Bake for 13 to 15 minutes or until edges are light browned.
- Serve warm.
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HONEY WHOLE WHEAT SCONES FROM THE LOVE REAL FOOD …
From fitfoodiefinds.com
3.7/5 (3)Total Time 40 minsCategory BreakfastCalories 200 per serving
- Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper. In a medium bowl, combine the flour, baking powder, salt, and cinnamon. Whisk to combine.
- In a 2-cup liquid measuring cup or small bowl, combine the coconut milk, honey, and vanilla. Whisk to blend. Pour the wet ingredients into the flour mixture and mix with a big spoon until you have a cohesive dough. If the dough is sticky and unmanageable, add another tablespoon of flour and stir just until incorporated. Repeat if necessary.
- Lightly flour your work surface and turn the dough over onto it. Knead the dough a few times, just enough to bring the dough together. Then press the dough into an even round about 1 inch thick all around.
- Use a sharp chef’s knife to cut the round into 8 even wedges, as you would a pizza. Separate the wedges and place each one on the prepared baking sheet several inches from the next. Brush the tops of the scones liberally with coconut milk and sprinkle them with the turbinado sugar.
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