WHOLE GRAIN SCONES RECIPES

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WHOLE-GRAIN BLUEBERRY SCONES | ALLRECIPES



Whole-Grain Blueberry Scones | Allrecipes image

I was brainstorming some ideas for using up a cup of nearly perfect blueberries, and was waffling between muffins, donuts, and biscuits. I finally decided on a biscuit-like triangle, spiced subtly with essence of old-fashioned donut. I'm calling it a scone because I cut it into a triangle.

Provided by Chef John

Categories     Bread    Quick Bread Recipes    Scone Recipes

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 8 scones

Number Of Ingredients 11

2 cups spelt flour
1?½ teaspoons baking powder
¾ teaspoon salt
¼ teaspoon baking soda
? teaspoon ground cinnamon
? teaspoon ground nutmeg
2 tablespoons white sugar
½ cup frozen butter
1 cup blueberries
¾ cup buttermilk, plus more for glaze
1 teaspoon demerara sugar for glaze

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with silicone mat or parchment paper.
  • Whisk together flour, baking powder, salt, baking soda, cinnamon, and nutmeg in a mixing bowl. Mix in sugar.
  • Grate frozen butter into dry mixture with a cheese grater, tossing occasionally to prevent butter pieces from clumping together. Mixture should resemble coarse crumbs. If necessary, rub mixture between your fingers to break it down a bit more. Add blueberries and toss to distribute evenly. Stir buttermilk into dry mixture and stir just until dough is moistened.
  • Turn the dough out onto a lightly floured surface and knead briefly, for 5 or 6 turns. Pat or roll the dough out into a 1 1/2-inch thick rectangle. Cut dough into 4 equal rectangles. Cut each small rectangle diagonally into triangles. Transfer scones onto prepared baking sheet. Brush tops with buttermilk, and sprinkle with a pinch of demerara sugar.
  • Bake scones in preheated oven until they are well browned and blueberry juices are bubbling through surface, about 25 minutes. Let cool before serving.

Nutrition Facts : Calories 236.1 calories, CarbohydrateContent 28.6 g, CholesterolContent 31.4 mg, FatContent 12.3 g, FiberContent 1.5 g, ProteinContent 5 g, SaturatedFatContent 7.4 g, SodiumContent 456 mg, SugarContent 7.5 g

WHOLE-WHEAT SCONES RECIPE | EPICURIOUS



Whole-Wheat Scones Recipe | Epicurious image

Here's a whole-grain update of that longtime British favorite, the scone. Serve it with hot tea at any time of the day or evening.

Provided by Brian Yarvin

Yield Makes 12 scones

Number Of Ingredients 9

4 cups whole-wheat flour, plus more if needed
2 tablespoons baking powder
1 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces
1 cup packed light brown sugar
1 cup raisins
1 1/2 cups buttermilk, plus more if needed
Jam (optional), for serving
Hot tea (optional), for serving

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.

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