Whole grain fruity breakfast scones
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 215.3
- Total Fat: 6.4 g
- Cholesterol: 40.8 mg
- Sodium: 314.7 mg
- Total Carbs: 37.2 g
- Dietary Fiber: 3.6 g
- Protein: 5.2 g
View full nutritional breakdown of Whole grain fruity breakfast scones calories by ingredient
Introduction
Versatile, quick-to-fix scones filled with fiber and dried fruit Versatile, quick-to-fix scones filled with fiber and dried fruitNumber of Servings: 10
Ingredients
-
1 c whole wheat flour
1/2 c white flour
1 c oatmeal (dry)
1/2 c sugar or Splenda
1 1/2 tsp baking powder
1 tsp only of one of the following spices: cinnamon, cardamon, ginger
1/2 tsp baking soda
1 tsp zest of lemon, lime, or orange
1/4 tsp salt
5 tbsp (1/2 stick) chilled unsalted butter
1 1/2 c total of dried fruit, such as apricots, golden or regular raisins, cranberries, figs, dates, etc.
2.3 c buttermilk
1 egg, slightly beaten
Directions
Preheat oven to 400F. Lightly spray cookie sheet with cooking spray.
In large bowl or food processor, combine flour through salt. . Cut in butter until mixture resembles cornmeal. If using food processor, remove mix to a bowl and add dried fruit.
Add buttermilk and egg. Mix with a fork until dry ingredients are moistened. Dough will be lumpy and sticky.
Spray a 1/4c measuring cup with cooking spray. Place 1/4c scoops of dough on cookie sheet, flattening and shaping scones as you go. Dough will be very sticky and yet tend to fall apart. Scones will hold together after baking.
Bake 12-14 minutes or until golden brown.
NOTE: This recipe lends itself well to experimentation. Try different combinations of spices, zest, fruits, or even nuts. One of my favorites has been orange zest, cinnamon, cranberries, dried golden raisins, and walnuts.
If you're short on time in the morning, mix all ingredients except egg and buttermilk the night before.
Number of Servings: 10
Recipe submitted by SparkPeople user JLADRIEN.
In large bowl or food processor, combine flour through salt. . Cut in butter until mixture resembles cornmeal. If using food processor, remove mix to a bowl and add dried fruit.
Add buttermilk and egg. Mix with a fork until dry ingredients are moistened. Dough will be lumpy and sticky.
Spray a 1/4c measuring cup with cooking spray. Place 1/4c scoops of dough on cookie sheet, flattening and shaping scones as you go. Dough will be very sticky and yet tend to fall apart. Scones will hold together after baking.
Bake 12-14 minutes or until golden brown.
NOTE: This recipe lends itself well to experimentation. Try different combinations of spices, zest, fruits, or even nuts. One of my favorites has been orange zest, cinnamon, cranberries, dried golden raisins, and walnuts.
If you're short on time in the morning, mix all ingredients except egg and buttermilk the night before.
Number of Servings: 10
Recipe submitted by SparkPeople user JLADRIEN.