Whole Wheat Pastry Flour Scones Recipe Recipe For Deviled

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WHOLE-WHEAT SCONES



Whole-Wheat Scones image

Provided by Brian Yarvin

Categories     Bread     Breakfast     Brunch     Bake     Dried Fruit     Raisin     Shower     Whole Wheat     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 scones

Number Of Ingredients 9

4 cups whole-wheat flour, plus more if needed
2 tablespoons baking powder
1 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces
1 cup packed light brown sugar
1 cup raisins
1 1/2 cups buttermilk, plus more if needed
Jam (optional), for serving
Hot tea (optional), for serving

Steps:

  • 1. Preheat the oven to 325°F. Mix the flour, baking powder, and salt together in a large bowl. Add the butter and use your fingers to pinch the butter and the flour mixture together; when it's all combined, it will resemble large bread crumbs.
  • 2. Use a wooden spoon to mix in the brown sugar and raisins, and then add the buttermilk. If the dough is quite sticky, add more flour, 1 tablespoon at a time, until the dough has the texture of modeling clay. If it's too dry, add more buttermilk, 1 tablespoon at a time, until it's wet enough.
  • 3. Turn the dough out onto a floured work surface and roll it out into a rectangle 1/4 inch thick. Cut the dough into 12 (3-inch) squares. Leftover scraps can be rerolled to make more scones.
  • 4. Oil a baking sheet. Fold each square of dough in half diagonally to form a triangle, and lay it on the sheet. Bake the scones until the tops are golden brown, about 30 minutes. Serve warm, with jam and a pot of hot tea if you like.

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.

BUTTERY CHERRY-CHIP SCONES (WHITE WHOLE WHEAT FLOUR)



Buttery Cherry-Chip Scones (White Whole Wheat Flour) image

These dense, rich and buttery scones are full of dried cherries and mini chocolate chips--perfect with coffee or tea for breakfast or brunch.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 8

Number Of Ingredients 11

2 cups Gold Medal™ white whole wheat flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup cold butter or margarine, cut into 8 pieces
1/2 cup dried cherries
1/2 cup miniature semisweet chocolate chips
1 egg, beaten
1 teaspoon vanilla or almond extract
1/2 cup whipping cream
Additional sugar, if desired

Steps:

  • Heat oven to 400°F.
  • In large bowl, mix flour, sugar, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in cherries, chocolate chips, egg, vanilla and whipping cream just until dry ingredients are moistened.
  • Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. On ungreased cookie sheet, roll or pat dough into 8-inch circle. Cut into 8 wedges with sharp knife that has been dipped in flour, but do not separate wedges. Sprinkle with sugar.
  • Bake 18 to 20 minutes or until light golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.

Nutrition Facts : ServingSize 1 Scone

SEEDED WHOLE-WHEAT SCONES



Seeded Whole-Wheat Scones image

True scones are not overly sweet. These have wonderful texture; even with whole-wheat flour and all the seeds, they're light. The seed mix I use includes sunflower, pumpkin, sesame, flax and poppy seeds.

Provided by Martha Rose Shulman

Categories     breakfast, easy, quick, appetizer

Time 30m

Yield 12 scones

Number Of Ingredients 10

5 ounces (1 1/3 cups) whole-wheat pastry flour
2 ounces (1/2 cup) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3 ounces (1/2 cup) raw brown sugar
Scant 1/2 teaspoon salt
3 ounces (6 tablespoons) cold unsalted butter
2/3 cup buttermilk
1 teaspoon vanilla extract
6 tablespoons mixed seeds (for instance, sunflower, pumpkin, sesame, flax and poppy)

Steps:

  • Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment.
  • Sift together the flours, baking powder, baking soda, sugar and salt. Dump anything remaining in the sifter into the bowl with the sifted ingredients. Place in a food processor fitted with the steel blade and cut in the butter until the mixture is crumbly.
  • Combine the buttermilk and vanilla and, with the machine running, add to the flour mixture. Stop the machine and add the seeds. Pulse a few times to combine.
  • Flour your hands and a spatula, as well as your work surface, and scrape out the dough. Gently shape into a rectangle 1 inch thick. Cut into 6 squares, then cut the squares diagonally to give you 12 triangular scones. The dough will be tacky but should not be too sticky to work with. If it is, add a little more flour.
  • Place the scones on the baking sheet about 1 inch apart and bake 15 minutes, or until lightly browned. Remove from the heat and allow to cool, or serve warm.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 8 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 142 milligrams, Sugar 8 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

LOW-FAT WHOLE WHEAT CRANBERRY PECAN SCONES



Low-Fat Whole Wheat Cranberry Pecan Scones image

These scones are egg-free and come out crispy-crunchy with just the right amount of sweetness.

Provided by CROWLAND

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 42m

Yield 8

Number Of Ingredients 9

2 cups whole wheat pastry flour
½ cup brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 tablespoons butter
½ cup dried cranberries
½ cup chopped pecans
½ cup skim milk, or more as needed

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • 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.
  • 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.
  • Bake in the preheated oven until golden brown, 12 to 15 minutes. Transfer to a wire rack to cool, about 15 minutes.

Nutrition Facts : Calories 236.7 calories, Carbohydrate 39.3 g, Cholesterol 7.9 mg, Fat 8.2 g, Fiber 3.3 g, Protein 4.2 g, SaturatedFat 2.3 g, Sodium 516.2 mg, Sugar 19.2 g

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