Whole Wheat Scones Recipe

Whole Grain Scones Accidental Happy Baker

WEBDec 4, 2020 · Instructions. Preheat oven to 400 degrees. Line a baking sheet with a silicone baking mat or spray with nonstick cooking spray. In …

Rating: 4.7/5(33)
1. Preheat oven to 400 degrees.
2. Line a baking sheet with a silicone baking mat or spray with nonstick cooking spray.
3. In a medium sized bowl, combine the whole wheat flour, oats, brown sugar, baking powder, and salt.
4. In a small bowl beat the eggs and olive oil into the buttermilk with a fork, until well combined. Stir the liquid mixture into the dry ingredients to make a crumbly dough. Knead in the bowl, 1-3 times until the dough forms a ball.

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Healthy Cinnamon Scones (Easy 1Bowl Recipe Amy's Healthy …

WEBJan 19, 2020 · Instructions. Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper. In a medium bowl, whisk together the flour, …

Rating: 5/5(4)

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LowFat Whole Wheat Cranberry Pecan Scones

WEBJan 14, 2022 · Directions. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Whisk whole wheat flour, …

1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. Whisk whole wheat flour, brown sugar, baking powder, baking soda, and salt together in a large bowl. Cut in butter with a pastry blender until coarse crumbs form. Stir in cranberries and pecans. Mix in skim milk until dough comes together and is the consistency of cookie dough.
3. Turn dough out onto a lightly floured surface. Pat into a 1-inch thick round. Cut into 8 wedges with a greased knife. Arrange 2 inches apart on the baking sheet.
4. Bake in the preheated oven until golden brown, 12 to 15 minutes. Transfer to a wire rack to cool, about 15 minutes.

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Whole Wheat Scones with Greek Yogurt

WEBApr 22, 2021 · Arrange oven rack in the center position and preheat oven to 375°F. Line a large baking sheet with parchment paper and set aside. …

1. Arrange oven rack in the center position and preheat oven to 375°F. Line a large baking sheet with parchment paper and set aside.
2. Measure the flour, brown sugar, baking powder, and salt into the bowl of a large food processor; process with five (1-second) pulses until blended. Add the cold butter to the food processor; process with ten (1-second) pulses until the butter is reduced to pea-sized pieces. Add yogurt, egg, and vanilla, and pulse until a ball of dough just begins to form, which should take about about five (1-second) pulses.
3. Transfer the dough to a floured surface. Sprinkle the dough with blueberries and gently press and fold them into the dough, turning the dough over and repeating on the other side, if necessary. Taking care not to overwork the dough, quickly form it into a 1-inch thick circle. Use a scraper, sharp knife, or large pizza cutter to cut it into 8 triangular wedges. Transfer the wedges to the prepared baking sheet, spacing them at least 1 inch apart.
4. Brush the scones with melted butter and sprinkle with coarse sugar. Bake for 18 to 20 minutes or until a toothpick inserted in center comes out clean and the tops are light golden brown. After a couple of minutes, transfer to a rack. Allow to cool for at least 10 minutes before serving, or cool completely before storing in an airtight container.

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