Imagine biting into a perfectly golden, crumbly scone that's not just delicious, but also packed with wholesome goodness. These Whole Wheat Fruit Scones are about to revolutionize your breakfast and teatime experience! Combining the nutty richness of whole wheat flour with bursts of sweet dried fruits, these scones are a game-changer that will transport you straight to a cozy British café. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver restaurant-quality scones right in your own kitchen.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: British
Serves: 8 scones
Ingredients
- 2 cups whole wheat flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter
- 1/2 cup dried fruits (e.g., raisins, cranberries)
- 1/2 cup milk
- 1 egg
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine whole wheat flour, sugar, baking powder, and salt. Whisk together to ensure even distribution of dry ingredients.
- Cut cold butter into small cubes and add to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
- Fold in the dried fruits, ensuring they are evenly distributed throughout the mixture.
- In a separate small bowl, whisk together milk and egg until well combined.
- Create a well in the center of the dry ingredients and pour in the milk-egg mixture. Gently mix with a fork or wooden spoon until just combined. Avoid overmixing.
- Transfer the dough onto a lightly floured surface and gently knead 2-3 times to bring the dough together.
- Pat the dough into a circular shape approximately 1-inch thick. Using a sharp knife, cut the dough into 8 equal wedges.
- Place the scone wedges on the prepared baking sheet, leaving some space between each piece.
- Optional: Brush the tops of the scones with a little extra milk for a golden finish.
- Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool on a wire rack for 10 minutes before serving.
Tips
- Keep your butter cold: The secret to flaky scones is using ice-cold butter. Cut it into small cubes and work quickly to maintain its temperature.
- Don't overmix: Mix the dough just until it comes together. Overmixing can lead to tough, dense scones.
- Use a light touch: When kneading and shaping the dough, be gentle. Treat the dough as if it were delicate to ensure a tender texture.
- Customize your fruits: Feel free to experiment with different dried fruits like chopped apricots, blueberries, or a mix of your favorites.
- Serve fresh: These scones are best enjoyed warm, ideally within a few hours of baking. If needed, reheat briefly in the oven to restore their crisp exterior.
- Optional glaze: For an extra touch of sweetness, drizzle a simple powdered sugar glaze over the cooled scones.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 5g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 45mg
