Thursday, February 27, 2014

Whole Grain Scones

This recipe is the one I use for my every day scones. I keep them handy for the children because they are low in sugar and high in protein, fiber and nutrients. One of Johnathan's first sentences was, "Cone. Peas." (Scone, please.) Maisy has weekly tea parties with a child's tea cup of milk and a favorite "goan". As for me, I'm most likely to eat one after a workout or with an evening cup of soothing tea.


2 cups white whole wheat flour (up to 1/4-1/2 cup of this can be wheat germ replacing flour)
2-3 Tablespoons flax seed
Scant 1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
Cinnamon or other spices if desired.

Cut in: 

1/2 cup butter (or Smart Balance, whatever butter choice you choose for your family)


1/2 cup Greek Yogurt
1 egg
1 teaspoon vanilla, orange or other extract  (optional)

Stir gently into flour/butter mixture.

If mixture is too dry to stick together, adding fruit juice or water can be helpful. Applesauce, pumpkin or banana (up to 1/2 cup) can also add moisture and flavor. (Whole wheat flour takes longer to absorb moisture than white flour so recipe can vary some.)

Adding nuts, chopped apples, cup of raisins, blueberries, or cranberries support nutrition.

Press dough into 1 inch high circle.

Cut into 8 scones. 

 I usually cut them smaller to make 16 or more scones.

Bake 15 minutes or just until brown in a 375 degree oven.

They will have a different texture than a white flour product, but the nutritional value makes up for it.

I'm not educated in the science of cooking, but judging from the regularity that the children ask for scones, I can't be too far off the mark!

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