Whole Grain Cherry Cardamom Scones Recipes

SWEDISH SCONES

Swedish Scones image

Sometimes I manage to sleep a little longer than DH does and when I am really really lucky he prepares these scones and prepares breakfast. We like them wih cheese and cucumber or with cheese and jam. (preferably homemade blueberry or crowberries). Note: I include the grams as this is what hubby is more used to use and it might be a litttle more accurate).

Provided by Iceland

Categories Scones

Time 30m

Yield 8 scones, 4 serving(s)

Number Of Ingredients 6

Ingredients

1 cup flour (215g)
2 teaspoons baking powder
2 teaspoons sugar
1 pinch salt
1/4 cup butter (50g)
1/2 cup milk (1,5dl)

Steps:

Stir all the ingredients together, do not over mix.
Make 2 buns and cut them a little so you will get four pieces easy to tear apart out of each bun.
Bake at 425°F for 12 to 15 minutes.

Nutrition Facts : Calories 244.3, Fat 12.9, SaturatedFat 8, Cholesterol 34.8, Sodium 337.2, Carbohydrate 27.9, Fiber 0.8, Sugar 2.2, Protein 4.3

BUTTERY CHERRY-CHIP SCONES (WHITE WHOLE WHEAT FLOUR)

Buttery Cherry-Chip Scones (White Whole Wheat Flour) image

These dense, rich and buttery scones are full of dried cherries and mini chocolate chips--perfect with coffee or tea for breakfast or brunch.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 35m

Yield 8

Number Of Ingredients 11

Ingredients

2 cups Gold Medal™ white whole wheat flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup cold butter or margarine, cut into 8 pieces
1/2 cup dried cherries
1/2 cup miniature semisweet chocolate chips
1 egg, beaten
1 teaspoon vanilla or almond extract
1/2 cup whipping cream
Additional sugar, if desired

Steps:

Heat oven to 400°F.
In large bowl, mix flour, sugar, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in cherries, chocolate chips, egg, vanilla and whipping cream just until dry ingredients are moistened.
Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. On ungreased cookie sheet, roll or pat dough into 8-inch circle. Cut into 8 wedges with sharp knife that has been dipped in flour, but do not separate wedges. Sprinkle with sugar.
Bake 18 to 20 minutes or until light golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.

Nutrition Facts : ServingSize 1 Scone

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