Rating: 4.5 stars
15 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 5
  • 5 star values: 10

Whole wheat flour adds nutty flavor to a basic scone recipe. Split one in half, and fill with your choice of curd.

Elizabeth Taliaferro
Recipe by Cooking Light March 2006

Gallery

Credit: Randy Mayor

Recipe Summary

Yield:
1 dozen (serving size: 1 scone)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Lightly spoon flours into dry measuring cups; level with a knife. Combine both flours and the next 5 ingredients (through salt) in a large bowl; stir well with a whisk.

  • Combine sour cream, butter, and egg white in a small bowl. Add sour cream mixture to flour mixture, stirring just until moist. Stir in currants.

  • Turn dough out onto a lightly floured surface; knead lightly 6 to 12 times with floured hands. (Dough will be crumbly.) Divide dough in half. Pat each half into a 6-inch circle on a baking sheet coated with cooking spray. Cut each circle into 6 wedges; do not separate.

  • Combine 1 tablespoon granulated sugar and cinnamon. Lightly coat top of dough with cooking spray. Sprinkle with cinnamon mixture. Bake at 400° for 15 minutes or until lightly browned.

Nutrition Facts

175 calories; calories from fat 25%; fat 4.8g; saturated fat 2.9g; mono fat 1.3g; poly fat 0.3g; protein 3.6g; carbohydrates 30.2g; fiber 1.4g; cholesterol 14mg; iron 1.3mg; sodium 219mg; calcium 81mg.
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