Wheat Germ Scones With Dried Fruit And Nuts Recipes
SIMPLE SCONES
Make a holiday breakfast -- or afternoon tea -- really special with these sweet bakery treats.
Provided by Ben S.
Categories Bread Quick Bread Recipes Scone Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
- In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
- In a small bowl, whisk sour cream and egg until smooth.
- Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
- Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
Nutrition Facts : Calories 318.6 calories, Carbohydrate 41.1 g, Cholesterol 60.1 mg, Fat 15.5 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 9.4 g, Sodium 249.3 mg, Sugar 14.6 g
WHEAT GERM SCONES WITH DRIED FRUITS AND NUTS
This recipe is from Bon Appetit May 2009. These are pretty good. I've made these scones a couple of times for my husband to keep in the refrigerator for breakfast. They are simple to make and keep well. I have subed pecans for almonds.
Provided by Queen Dana
Categories Scones
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Position rack in center of oven and preheat to 400°F Line rimmed baking sheet with parchment paper. Mix 1/2 cup buttermilk, dried fruit, and vanilla in medium bowl.
- Whisk flour, wheat germ, 1/3 cup brown sugar, cardamom, and ginger in large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Stir in almonds, then buttermilk mixture. Mix until dough comes together in moist clumps. Gather dough together. Turn out onto lightly floured work surface; flatten to 8-inch round. Using large knife, cut round into 8 wedges. Place on prepared baking sheet, spacing apart. Brush scones with buttermilk and sprinkle lightly with additional brown sugar.
- Bake scones until golden and tester inserted into center comes out clean, about 25 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 273.1, Fat 14.1, SaturatedFat 6, Cholesterol 23.5, Sodium 348.5, Carbohydrate 31.6, Fiber 2.4, Sugar 10.2, Protein 6
FRUIT 'N' NUT GRANOLA
Steps:
- In a large bowl, combine the oats, milk powder, fruit, walnuts, wheat germ and cinnamon. , In a small saucepan over medium heat, bring brown sugar and water to a boil. Remove from the heat; stir in oil and vanilla until mixed. Pour over oat mixture and toss to coat. Pour into a 15x10x1-in. baking pan. , Bake at 275° for 35-45 minutes. Stir in raisins. Cool, stirring occasionally. Store in an airtight container.
Nutrition Facts :
WHEAT GERM SCONES WITH DRIED FRUIT AND NUTS
Provided by Bon Appétit Test Kitchen
Categories Nut Breakfast Brunch Bake Christmas Easter Vegetarian Quick & Easy High Fiber Mother's Day New Year's Day Dried Fruit Almond Cardamom Bon Appétit Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 scones
Number Of Ingredients 10
Steps:
- Position rack in center of oven and preheat to 400°F. Line rimmed baking sheet with parchment paper. Mix 1/2 cup buttermilk, dried fruit, and vanilla in medium bowl.
- Whisk self-rising flour, wheat germ, 1/3 cup brown sugar, cardamom, and ginger in large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Stir in almonds, then buttermilk mixture. Mix until dough comes together in moist clumps. Gather dough together. Turn out onto lightly floured work surface; flatten to 8-inch round. Using large knife, cut round into 8 wedges. Place on prepared baking sheet, spacing apart. Brush scones with buttermilk and sprinkle lightly with additional brown sugar.
- Bake scones until golden and tester inserted into center comes out clean, about 25 minutes. Serve warm or at room temperature.
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Servings 8Total Time 45 mins
- Position rack in center of oven and preheat to 400°F. Line rimmed baking sheet with parchment paper. Mix 1/2 cup buttermilk, dried fruit, and vanilla in medium bowl.
- Whisk flour, wheat germ, 1/3 cup brown sugar, cardamom, and ginger in large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Stir in almonds, then buttermilk mixture. Mix until dough comes together in moist clumps. Gather dough together. Turn out onto lightly floured work surface; flatten to 8-inch round. Using large knife, cut round into 8 wedges. Place on prepared baking sheet, spacing apart. Brush scones with buttermilk and sprinkle lightly with additional brown sugar.
- Bake scones until golden and tester inserted into center comes out clean, about 25 minutes. Serve warm or at room temperature.
WHOLE-WHEAT CREAM SCONES RECIPE | THE HUNGRY HUTCH
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4.3/5 (3)Category BrunchServings 6Total Time 30 mins
- Add the flour, baking powder, coconut sugar, and salt to a large bowl and whisk to combine. Using a pastry blender, cut the butter into the dry mixture until the largest piece of butter is no bigger than a pea. Add the nuts and dried fruit and give a little stir.
- Separately, beat the egg and whisk into the cream. Add the cream mixture to the other ingredients to form the dough. It should be relatively dry, but you should be able to form it together if you give it a squeeze. (If not, add more heavy cream.)
- Turn the dough out onto the countertop and knead just until the dough comes together. Form into a 3/4-inch-thick circle and cut into 6 wedges; transfer the wedges to an ungreased baking sheet. Brush with some cream and sprinkle with some more coconut sugar. Bake until the scones have risen and are browned on the bottom, 12 to 15 minutes. (Rotate the pan halfway through the baking time.)
MUESLI COOKIES | KING ARTHUR BAKING
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4.2/5 (11)Total Time 26 minsServings 18Calories 112 per serving
- Preheat the oven to 350°F. Line a couple of baking sheets with parchment (first choice); or grease them (second choice)., In a medium bowl, combine the oats, wheat germ, flax, dried fruit, nuts, sunflower seeds, flour, cinnamon, baking powder, and salt; set aside., Combine the egg, honey, and vanilla and stir into the dry ingredients until fully combined., Scoop by the tablespoonful onto the prepared baking sheet.
- Flatten each cookie slightly with the palm of your hand., Bake the cookies for 12 to 14 minutes, or until the edges begin to darken slightly.
- Store well-wrapped at room temperature for several days; freeze for longer storage., Yield: 1 1/2 dozen cookies.
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