Makes an interesting dessert.
Makes an interesting dessert.
1 3/4 cups plus 3 tablespoons whole wheat flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 tablespoon butter
2 tablespoons applesauce
1/2 cup 1% milk
1/3 cup raisins
1. In a medium-sized mixing bowl, measure 1 3/4 cup flour, 3 tablespoons sugar, baking powder, cinnamon and salt. Mix together with a large spoon.
2. Melt butter and place in a medium bowl with the applesauce. Add milk, egg and raisins. Stir until ingredients are blended.
3. Add wet ingredients to flour mixture. Stir until dough forms into a ball.
4. Sprinkle the 3 tablespoons flour on a flat surface. Flour your hands well and move dough from bowl to surface. Knead the dough by using the heel of your hand to push the dough away from you. Then with your hands, pull the dough back toward you, folding over as you pull it. Repeat this for about 1 minute.
5. Place the kneaded dough on an ungreased cookie sheet or pizza pan. Pat the dough into an 8" circle. With a knife or pizza cutter, cut the dough into 8 wedges.
6. Place baking sheet in a preheated 425º F oven and bake for 15-20 minutes or until golden brown.
Reprinted with permission by Public Health – Seattle & King County
I love these scones! I didn't have raisins, so I threw in some frozen blueberries instead. (I used them while still frozen, as another site advised, and that kept them from bleeeding purple into the dough.) I would definitely make these again and try other variations.Love the whole wheat flour, too!
The trick to makeing light, flakey, ternder scones: CUT the fat into the dry ingredients and make sure you don't over work the dough. It is ok to have some unmixed flour left in the bowl. That's how I learned to make them and it's never failed me yet. Otherwise, not a bad recipe...
Delightful scone recipe, especially using WW flour. I didn't have raisins, so I added craisins, orange juice and grated orange peel (cut down a little on the milk). Also made a batch with lemon juice, grated lemon peel and poppy seeds. Both were great! Will try poppy seeds with almond flavor too
these were pretty good....not the best but that is because they are not loaded with sugar and butter and that is a good thing. Days later...they were much better the second day around...I will make these again. I did not have raisins but had dried cherries and used them...delish
these were really good... i used some spelt flour cause i was running low on whole wheat and added some extra cinnamon, and used soymilk and egg replacer, but those were the only changes i made. i'll definitely make them again.
Very nice! I don't see as much as dessert as a breakfast bread - like sweet breads or cinnamon raisin bread. I made the recipe as written and liked how it came out. Did substitute Splenda and a couple lower sodium changes. Thanks for sharing!
I really enjoy this recipe! Because of my particular tastes, I added an extra teaspoon of cinnamon and a teaspoon of vanilla to it the second time I made it. I will be making these again... they satisfy my craving for a healthier "pastry" or nice for a quick breakfast with coffee.
Curious as to why the sugar content is not listed since both raisans and applesauce have a high sugar content. Carbohydrate value listed but that includes the flour as well as any sugars from the fruit based sources.
I made this with craisins, you know those cranberry raisins, and loved the extra flavor of them in this recipe! Will be trying orange juice in place of the milk for and extra boost of flavor and added nutrients that will bring.
I tried these, and they're OK but not very scone like. I cut the butter into the dry ingredients and then added the wet ingredients and the dough was very sticky and not doughy. I am not sure what I did wrong, but probably wont make this recipe again.
Thanks for the healthier option - I will try these with the cold butter like others suggested, but grate it frozen into the dry instead of cutting in. Love the whole wheat and applesauce substitutions.
I won't rate this yet until I try it. Meanwhile, I made scones a couple days ago, and that recipe told me to freeze the butter, and then grate it. Great idea. It made it easy to mix the butter in with the flour. I'll be back to rate this once I've made it.
We changed up the recipe a bit based on what we had on hand (splenda, smart balance, and soy milk), and sweeteded it up a bit with some extra splenda sprinkled on top and extra cinnamon in the batter. It's more like a dense muffin than the texture of other scones I've had, but I like it this way!
Made these for my dd who loves scones. Dough was way too gooey to be able to touch, let alone, knead it. Smelled delicious while baking. I covered it as soon as I got out of the oven, hoping the (not cooked enough) middle would fix itself. I will use more flour or WW next time.