Big, light and buttery, these whole-wheat scones are way better than the hard bricks that are often labeled as “scones” in popular coffee chains. They’re easy to make, too.
Whole Wheat Scones
Author: Vered DeLeeuw
Recipe type: Breakfast, Brunch
Yield: 8 sconesNew quantity:
- 2½ cups white whole-wheat flour, plus 2 tablespoons more for work surface
- ½ teaspoon salt
- 1 tablespoon fresh baking powder
- 1 teaspoon baking soda
- 6 tablespoons cold unsalted butter, cut into small cubes
- 1 large egg, beaten
- ½ cup sugar
- 1 cup low fat plain Greek yogurt
- 2 tablespoons milk
- 1 tablespoon pure vanilla extract
- Preheat oven to 425 degrees F. Line a cookie sheet with parchment paper.
- In food processor, shortly process the flour with the salt, baking powder, and baking soda.
- Add the butter and pulse a few times, until the mixture looks crumbly.
- Add the beaten egg, sugar, yogurt, milk and vanilla. Pulse just until mixture gathers into dough.
- Remove dough from food processor onto a lightly floured surface. It will be sticky. Flatten into an 8-inch disc - I like to use a floured cake pan as a mold.
- Invert the disc back onto the floured surface and use a sharp, floured knife to cut into 8 triangles.
- Arrange the triangles on the prepared cookie sheet, and bake 12 to 16 minutes, depending on your oven, until scones are puffed and lightly browned on top, and when looking at their sides you can see that they are set and not moist anymore .
- Sometimes the scones stick a little to each other during baking - simply remove the pan from the oven after the first 10 minutes and gently separate them, to ensure even and full baking.
- Cool the scones a couple of minutes on a wire rack. Serve warm. These scones are excellent on their own, even better with a little butter, honey or jam.
Nutrition Per Serving
Serving size: 1 scone; Calories: 324; Total Fat: 11g; Carbohydrates: 46g; Sugars: 14g; Sodium: 506mg; Fiber: 5g; Protein: 9g