WHOLE WHEAT SCONES RECIPES

Steps:

• Heat oven to 375°F. Spray baking sheets with no-stick cooking spray or line with parchment paper; set aside.
• Combine flours, sugar, baking powder, baking soda and salt in bowl. Cut in 4 tablespoons Light Butter with Canola Oil with pastry blender or fork until mixture resembles coarse crumbs.
• Combine yogurt and egg in another bowl; beat with whisk until well mixed. Add yogurt mixture and dried fruit to flour mixture; stir just until flour is moistened. (Dough will be sticky.)
• Form dough, with floured hands, on lightly floured cutting board into 8-inch circle. Cut into 10 wedges.
• Place remaining 1 tablespoon Light Butter with Canola Oil in bowl; microwave on Medium (50% power) 10-20 seconds or until melted. Brush tops of scones with melted butter; sprinkle with coarse grain sugar, if desired. Separate wedges; place onto prepared baking sheet. Bake 14-16 minutes or until edges are lightly browned. Serve warm.

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.