WHOLE WHEAT SCONES BUTTERMILK RECIPES
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
Total Time 30 minutes
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//schema.org, Calories 147, UnsaturatedFatContent 2 grams, CarbohydrateContent 23 grams, FatContent 5 grams, FiberContent 2 grams, ProteinContent 3 grams, SaturatedFatContent 3 grams, SodiumContent 216 milligrams, SugarContent 7 grams, TransFatContent 0 grams
SAVORY WHOLE-WHEAT BUTTERMILK SCONES WITH ROSEMARY AND ...
These rich, herbal scones are savory like American biscuits, with the added nutty, wholesome dimension of the whole-wheat flour. They’re great with cheese and with salads, soups and stews.
Provided by Martha Rose Shulman
Total Time 30 minutes
Yield 12 small scones
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Line a baking sheet with parchment.
- Sift together flours, baking powder, baking soda, sugar and salt. Rub in butter, or place in a stand mixer fitted with the paddle and beat at low speed until incorporated. Add chopped rosemary and thyme and buttermilk and mix just until the dough comes together.
- Transfer to a lightly floured work surface and gently shape into a 1/2-inch thick rectangle. Either cut 2-inch circles with a biscuit cutter or cut 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//schema.org, Calories 121, UnsaturatedFatContent 2 grams, CarbohydrateContent 17 grams, FatContent 5 grams, FiberContent 2 grams, ProteinContent 3 grams, SaturatedFatContent 3 grams, SodiumContent 201 milligrams, SugarContent 1 gram, TransFatContent 0 grams
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