Whole Wheat Oat Scones Recipes

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WHOLE-WHEAT BUTTERMILK SCONES WITH RAISINS AND OATMEAL



Whole-Wheat Buttermilk Scones With Raisins and Oatmeal image

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

Categories     breakfast, brunch, quick, side dish

Time 30m

Yield 12 small scones

Number Of Ingredients 10

150 grams (approximately 1 1/4 cups) whole-wheat flour
62 grams (approximately 1/2 scant cup) unbleached all-purpose flour
40 grams (approximately 1/3 cup) oatmeal
10 grams (2 teaspoons) baking powder
5 grams (1/2 teaspoon) baking soda
25 grams (approximately 2 tablespoons) raw brown sugar (turbinado)
3 grams (approximately scant 1/2 teaspoon) salt
70 grams (2 1/2 ounces / 5 tablespoons) unsalted butter
125 grams (approximately 1/2 cup) buttermilk
75 grams (approximately 1/2 cup) raisins

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, Calories 147, UnsaturatedFat 2 grams, Carbohydrate 23 grams, Fat 5 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 216 milligrams, Sugar 7 grams, TransFat 0 grams

WHOLE WHEAT SCONES WITH OATMEAL AND BLUEBERRIES



Whole Wheat Scones with Oatmeal and Blueberries image

This is a simple and delicious whole wheat scone recipe that you can customize however you'd like! I used all organic ingredients, but you don't have to.

Provided by maggiejh

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 30m

Yield 16

Number Of Ingredients 11

3 cups whole wheat flour
½ cup white sugar
5 teaspoons baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
12 tablespoons butter, cubed and chilled
1 cup half-and-half
1 egg, beaten
1 cup blueberries
½ cup rolled oats
2 tablespoons raw sugar, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  • Whisk flour, sugar, baking powder, salt, and cinnamon together in a bowl. Cut in butter cubes with a pastry cutter or 2 knives.
  • Mix half-and-half and egg together in a bowl. Mix into the flour-butter mixture. Fold in blueberries and oats.
  • Turn dough out onto a lightly floured surface and divide in half. Roll each half into a circle and cut each into 8 wedges. Transfer scones to the prepared baking sheet; sprinkle raw sugar over the top.
  • Bake in the preheated oven until golden brown, 12 to 15 minutes.

Nutrition Facts : Calories 222.6 calories, Carbohydrate 28.3 g, Cholesterol 40.1 mg, Fat 11.3 g, Fiber 3.3 g, Protein 4.4 g, SaturatedFat 6.8 g, Sodium 298.9 mg, Sugar 8.8 g

WHOLE WHEAT OAT SCONES



Whole Wheat Oat Scones image

Make and share this Whole Wheat Oat Scones recipe from Food.com.

Provided by guenevere29

Categories     Scones

Time 30m

Yield 16 scones, 16 serving(s)

Number Of Ingredients 10

3/4 cup butter, cold
1 cup rolled oats, toasted (old fashioned)
2 cups whole wheat flour
1 cup all-purpose flour
2 tablespoons superfine sugar
1 pinch salt
2 1/2 teaspoons baking soda
2 eggs
3/4 cup buttermilk
1/3 cup currants

Steps:

  • Preheat the oven to 400 degrees Fahrenheit. Grease and flour a large baking sheet (I use parchment paper).
  • Dice the butter. Mix the dry ingredients in a bowl, then add the butter and rub inches Set aside. In another bowl whisk together the eggs and buttermilk. Set aside 2 tablespoons for glazing.
  • Stir the remaining egg mixture into the dry ingredients to form a dough. Stir in the currants.
  • Roll out the dough on a lightly floured surface to about 3/4 inch thick. Stamp out rounds with a floured cutter. Place on the prepared baking sheet and brush with the reserved egg mixture.
  • Bake for 12-15 minutes until golden brown. Leve to cool slightly before serving.

WHOLE WHEAT APPLE PECAN SCONES



Whole Wheat Apple Pecan Scones image

As I was playing around with the mixture for these not-too-sweet scones I learned that if I used as much liquid (in the form of buttermilk or yogurt) as I usually do in my scones, they wouldn't be flaky. That is because the apple provides plenty of liquid. You just need to add enough buttermilk or yogurt to bring the dough together. Otherwise you will have drop biscuits and they will have a consistency more akin to a soft cookie than to a biscuit or scone. Juicy apples like Braeburn, Crispin and Empire work well for these scones.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, lunch, snack, quick breads, appetizer, side dish

Time 30m

Yield 12 scones

Number Of Ingredients 13

1 apple, grated (145 grams grated apple)
1 tablespoon lime or lemon juice
2 teaspoons lemon or lime zest
1 1/4 cups / 160 grams whole wheat flour,
3/4 cup / 90 grams unbleached all-purpose flour (or use all whole wheat flour)
1 tablespoon / 12 grams baking powder
1/2 teaspoon / 2 grams baking soda
1/4 teaspoon / 2 grams salt
1/2 cup / 55 grams rolled oats
2 tablespoons /30 grams raw brown sugar
6 tablespoons / 85 grams unsalted butter
Up to 1/4 cup / 60 grams buttermilk or yogurt
1/2 cup / 60 grams chopped pecans

Steps:

  • Preheat oven to 400 degrees. Line a baking sheet with parchment. Toss grated apple with lemon or lime juice and zest in a bowl. Sift together flours, salt, baking powder and baking soda, and stir in oats and sugar. Place in a large bowl or in the bowl of standing mixer fitted with the paddle.
  • Add butter and mix in with your hands, rubbing the flour and butter briskly between your fingers; or beat on low speed until butter is distributed throughout the flour and the mixture has a crumbly consistency.
  • Add apple with liquid to the large bowl. Add pecans and stir or mix at medium speed until incorporated. Add just enough yogurt or buttermilk to allow dough to come together.
  • Scrape out onto a lightly floured surface and gently shape into a rectangle, about 3/4 inch thick. Cut into 6 squares, then cut squares in half on the diagonal to form 12 triangular pieces. Or use a biscuit cutter to cut rounds. Place on baking sheet. Bake 18 to 20 minutes, until lightly browned. Cool on a rack.

Nutrition Facts : @context http, Calories 193, UnsaturatedFat 5 grams, Carbohydrate 24 grams, Fat 10 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 139 milligrams, Sugar 4 grams, TransFat 0 grams

RUSTIC OATMEAL SCONES



Rustic Oatmeal Scones image

My family loves scones, but traditional recipes contain excessive fat and calories. After lots of experimentation, I came up with this alternative recipe. The effort is well worth the delicious flavor, amazing texture and nutrient density of these scones. -Gail D'Urso, Carlisle, Pennsylvania

Provided by Taste of Home

Time 35m

Yield 16 scones

Number Of Ingredients 12

1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/4 cup cold butter, cubed
2 cups quick-cooking oats
1 cup dried blueberries or raisins
1 cup plain yogurt
3 tablespoons fat-free milk, divided
Coarse sugar

Steps:

  • Preheat oven to 400°. In a large bowl, whisk the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in oats and blueberries. In another bowl, whisk yogurt and 1 tablespoon milk until blended; stir into crumb mixture just until moistened., Turn onto a lightly floured surface; knead gently 10 times. Divide dough in half; pat each into a 7-in. circle. Cut each into eight wedges. Place wedges on a baking sheet coated with cooking spray. Brush tops with remaining milk. Sprinkle with coarse sugar., Bake 13-15 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 186 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 273mg sodium, Carbohydrate 32g carbohydrate (11g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

WHOLE WHEAT OATMEAL SCONES WITH BLACKBERRIES



Whole Wheat Oatmeal Scones With Blackberries image

Make and share this Whole Wheat Oatmeal Scones With Blackberries recipe from Food.com.

Provided by Julie_Rushton

Categories     Scones

Time 50m

Yield 1 dozen, 12 serving(s)

Number Of Ingredients 9

2 cups whole wheat flour
2 cups rolled oats
1 cup brown sugar
1 teaspoon salt
1/2 cup shortening
1/2 cup butter
1 teaspoon baking soda
1 cup sour milk
2 cups frozen blackberries

Steps:

  • Mix first four ingredients.
  • Cut in the shortening and the butter.
  • Add baking soda to sour milk. (If you don't have sour milk or buttermilk, add 1 Tbsp of lemon juice to milk to make 1 cup, then let sit until thickened.).
  • Mix milk and blackberries into dough.
  • Drop onto parchment lined baking sheet. It helps to compress each scone with your hand a bit to make sure that it stays together while baking. You can also freeze unbaked scones at this point.
  • Bake at 400 degrees for 20-25 minutes.

WHOLE WHEAT CRANBERRY SCONES



Whole Wheat Cranberry Scones image

With a biscuit-like texture, these sweet scones are wonderful spread with butter or jam. Serve them alongside a medley of berries at your next holiday brunch...or enjoy them as an afternoon snack with a hot cup of tea.

Provided by Taste of Home

Time 35m

Yield 16 scones.

Number Of Ingredients 14

1-1/2 cups all-purpose flour
1-1/2 cups whole wheat flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup cold butter
1 egg
1 cup vanilla yogurt
1/2 teaspoon vanilla extract
1 cup dried cranberries
1 tablespoon milk
2 teaspoons cinnamon-sugar

Steps:

  • In a large bowl, combine the flours, sugar, baking powder, baking soda, salt and nutmeg; cut in butter until crumbly. In a small bowl, combine the egg, yogurt and vanilla; stir into dry ingredients just until moistened. Stir in cranberries. Turn onto a floured surface, knead 6-8 times. , Divide dough in half. Transfer each portion to a greased baking sheet. Pat into an 8-in. circle. Cut each circle into 8 wedges, but do not separate. Brush with milk; sprinkle with cinnamon-sugar. Bake at 400° for 15-20 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 226 calories, Fat 10g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 264mg sodium, Carbohydrate 32g carbohydrate (14g sugars, Fiber 2g fiber), Protein 4g protein.

BLUEBERRY OATMEAL SCONES



Blueberry Oatmeal Scones image

These blueberry-oatmeal scones with pecans are a wholesome and delicious breakfast treat! Either fresh or frozen blueberries can be used.

Provided by sarah

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 40m

Yield 8

Number Of Ingredients 11

1 ½ cups rolled oats
½ cup whole wheat flour
½ cup all-purpose flour
⅓ cup white sugar
¾ teaspoon baking soda
¾ teaspoon baking powder
6 tablespoons butter, cubed
¾ cup milk
1 cup fresh blueberries or frozen blueberries, thawed
½ cup pecans
2 tablespoons milk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
  • Stir the oatmeal, flours, sugar, baking soda, and baking powder together in a mixing bowl. Use a pastry cutter or two forks and cut in the butter with the flour mixture until crumbly and well blended. Stir the milk into the flour mixture until just combined. Lightly stir in the pecans and blueberries. Collect the dough into a ball and pat into a large circle about 1 inch high. Cut into 8 wedges, and place on prepared baking sheet. Brush tops with 2 tablespoons milk.
  • Bake in preheated oven until lightly browned, 20 to 25 minutes.

Nutrition Facts : Calories 295.3 calories, Carbohydrate 35.1 g, Cholesterol 25 mg, Fat 15.8 g, Fiber 3.8 g, Protein 5.6 g, SaturatedFat 6.5 g, Sodium 237.6 mg, Sugar 11.9 g

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