Wheat Germ Scones With Dried Fruits 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.

SWEET POTATO SCONES

Sweet Potato Scones image

These come from the SuperFoods Rx book, so they're very healthful. The original recipe called for whole wheat pastry flour, but I substituted all purpose flour to make it a little more convenient.

Provided by Cook-a-holic

Categories Scones

Time 55m

Yield 18 serving(s)

Number Of Ingredients 15

Ingredients

1 1/8 cups all-purpose flour (1 cup plus 2 tbsp)
1/4 cup oat bran or 1/4 cup wheat bran
2 tablespoons ground flax seed
2 tablespoons wheat germ
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon ground mace or 1/8 teaspoon nutmeg
2 tablespoons dark brown sugar
1/3 cup dried blueberries or 1/3 cup currants
1 cup shredded sweet potatoes or 1 cup winter squash
1/3 cup nonfat yogurt or 1/3 cup buttermilk
1 large egg
1 1/2 tablespoons canola oil or 1 1/2 tablespoons safflower oil
2 teaspoons finely grated orange zest

Steps:

Preheat oven to 425 degrees. Oil a baking sheet.
In a large bowl, combine flour, bran, flaxseed, wheat germ, baking powder, baking soda, cinnamon, mace or nutmeg, brown sugar, dried fruit, and sweet potato. Stir in the yogurt, egg, oil, and orange zest and mix until just combined.
With lightly floured hands, knead the dough in the bowl for several minutes. When smooth, turn the dough onto a lightly floured work surface and pat to a thickness of 1/4 inch. Using a cookie cutter or a glass, cut into 2 1/2-inch rounds. Gather the scraps, gently pat into a ball, flatten again, and cut out more scones.
Place the scones on the prepared baking sheet about 1 inch apart. Bake for 8 to 10 minutes, or until golden brown. Serve warm with or without nut butter and jam or marmalade.

Nutrition Facts : Calories 76.4, Fat 2, SaturatedFat 0.2, Cholesterol 11.8, Sodium 88.2, Carbohydrate 13.2, Fiber 1.1, Sugar 3.8, Protein 2.2

CRANBERRY ORANGE WHEAT SCONES

Cranberry Orange Wheat Scones image

These scones are a delicious and nutritious snack that is wonderful when warm with some butter. They are also good for freezing, on the go eating and they'll be sure to please guests who stop by. Yummy!

Provided by 24Twists

Categories Bread Quick Bread Recipes Scone Recipes

Time 35m

Yield 15

Number Of Ingredients 12

Ingredients

2 ⅓ cups whole wheat flour
½ cup wheat germ
¼ cup packed brown sugar
4 teaspoons baking powder
1 teaspoon salt
¼ teaspoon ground nutmeg
½ cup shortening
1 cup sweetened dried cranberries (i.e. Craisins®)
2 tablespoons grated orange zest
1 egg
¾ cup milk
¼ cup orange juice

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
In a large bowl, stir together the whole wheat flour, wheat germ, brown sugar, baking powder, salt and nutmeg. Mix in shortening until everything looks crumbly. Stir in the cranberries and orange zest. In a separate bowl, stir together the egg, milk and orange juice. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until dough forms. Turn out onto a floured surface and knead briefly to get the dough to hold together. Roll out to 1/2 inch thickness and cut into circles with a biscuit cutter. Place scones 2 inches apart on the baking sheet.
Bake in the preheated oven until the tops and bottoms are golden brown, 15 to 20 minutes. Serve warm.

Nutrition Facts : Calories 192.1 calories, Carbohydrate 27.4 g, Cholesterol 13.4 mg, Fat 8.2 g, Fiber 3.3 g, Protein 4.3 g, SaturatedFat 2.1 g, Sodium 297.2 mg, Sugar 10.9 g

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