Wheat Germ Scones With Dried Fruit And Nuts Recipes

WHEAT GERM SCONES WITH DRIED FRUITS AND NUTS

Wheat Germ Scones With Dried Fruits and Nuts image

This recipe is from Bon Appetit May 2009. These are pretty good. I've made these scones a couple of times for my husband to keep in the refrigerator for breakfast. They are simple to make and keep well. I have subed pecans for almonds.

Provided by Queen Dana

Categories Scones

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup buttermilk, chilled (plus additional for brushing)
3/4 cup dried berries, and cherries mixture large pieces coarsely chopped
2 teaspoons vanilla extract
1 1/2 cups self-rising flour
1/3 cup honey-crunch wheat germ
1/3 cup dark brown sugar, packed (plus additional for sprinkling)
1 teaspoon ground cardamom
3/4 teaspoon ground ginger
6 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes
1/2 cup almonds, chopped

Steps:

Position rack in center of oven and preheat to 400°F Line rimmed baking sheet with parchment paper. Mix 1/2 cup buttermilk, dried fruit, and vanilla in medium bowl.
Whisk flour, wheat germ, 1/3 cup brown sugar, cardamom, and ginger in large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Stir in almonds, then buttermilk mixture. Mix until dough comes together in moist clumps. Gather dough together. Turn out onto lightly floured work surface; flatten to 8-inch round. Using large knife, cut round into 8 wedges. Place on prepared baking sheet, spacing apart. Brush scones with buttermilk and sprinkle lightly with additional brown sugar.
Bake scones until golden and tester inserted into center comes out clean, about 25 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 273.1, Fat 14.1, SaturatedFat 6, Cholesterol 23.5, Sodium 348.5, Carbohydrate 31.6, Fiber 2.4, Sugar 10.2, Protein 6

WHEAT GERM SCONES WITH DRIED FRUIT AND NUTS

Wheat Germ Scones with Dried Fruit and Nuts image

Provided by Bon Appétit Test Kitchen

Categories Nut Breakfast Brunch Bake Christmas Easter Vegetarian Quick & Easy High Fiber Mother's Day New Year's Day Dried Fruit Almond Cardamom Bon Appétit Kidney Friendly Pescatarian Peanut Free Soy Free Kosher

Yield Makes 8 scones

Number Of Ingredients 10

Ingredients

1/2 cup chilled buttermilk plus additional for brushing
3/4 cup dried berries and cherries mixture, large pieces coarsely chopped
2 teaspoons vanilla extract
1 1/2 cups self-rising flour
1/3 cup honey-crunch wheat germ
1/3 cup (packed) dark brown sugar plus additional for sprinkling
1 teaspoon ground cardamom
3/4 teaspoon ground ginger
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup chopped almonds

Steps:

Position rack in center of oven and preheat to 400°F. Line rimmed baking sheet with parchment paper. Mix 1/2 cup buttermilk, dried fruit, and vanilla in medium bowl.
Whisk self-rising flour, wheat germ, 1/3 cup brown sugar, cardamom, and ginger in large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Stir in almonds, then buttermilk mixture. Mix until dough comes together in moist clumps. Gather dough together. Turn out onto lightly floured work surface; flatten to 8-inch round. Using large knife, cut round into 8 wedges. Place on prepared baking sheet, spacing apart. Brush scones with buttermilk and sprinkle lightly with additional brown sugar.
Bake scones until golden and tester inserted into center comes out clean, about 25 minutes. Serve warm or at room temperature.

FRUIT 'N' NUT GRANOLA

Fruit 'n' Nut Granola image

The combination of crunchy nuts and chewy fruit makes this granola a hit for breakfast or snacking. It's packed with lots of ingredients that taste great. -Sue Hochhalter-Broyles, Rapelje, Montana

Provided by Taste of Home

Categories Breakfast Brunch

Time 55m

Yield 7 cups.

Number Of Ingredients 11

Ingredients

4 cups old-fashioned oats
1 cup nonfat dry milk powder
1 cup chopped dried mixed fruit
1/2 cup chopped walnuts
1/4 cup toasted wheat germ
3 teaspoons ground cinnamon
3/4 cup packed brown sugar
1/4 cup water
1/2 cup canola oil
1 teaspoon vanilla extract
1/2 cup raisins

Steps:

In a large bowl, combine the oats, milk powder, fruit, walnuts, wheat germ and cinnamon. , In a small saucepan over medium heat, bring brown sugar and water to a boil. Remove from the heat; stir in oil and vanilla until mixed. Pour over oat mixture and toss to coat. Pour into a 15x10x1-in. baking pan. , Bake at 275° for 35-45 minutes. Stir in raisins. Cool, stirring occasionally. Store in an airtight container.

Nutrition Facts :

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Position rack in center of oven and preheat to 400°F. Line rimmed baking sheet with parchment paper. Mix 1/2 cup buttermilk, dried fruit, and vanilla in medium bowl.
Whisk flour, wheat germ, 1/3 cup brown sugar, cardamom, and ginger in large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Stir in almonds, then buttermilk mixture. Mix until dough comes together in moist clumps. Gather dough together. Turn out onto lightly floured work surface; flatten to 8-inch round. Using large knife, cut round into 8 wedges. Place on prepared baking sheet, spacing apart. Brush scones with buttermilk and sprinkle lightly with additional brown sugar.
Bake scones until golden and tester inserted into center comes out clean, about 25 minutes. Serve warm or at room temperature.

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