Whole Wheat Cherry Scones Recipes

WHOLE WHEAT CHERRY SCONES

Steps:

• Preheat oven to 375.
• Stir together flours, sugar, baking powder and baking soda. Cut in butter.
• Stir in oats and orange zest. Place frozen cherries in a food processor and coarsely chop; set aside.
• Make well in center of dry ingredients. Add buttermilk (or yogurt) and vanilla.
• Stir several times; add chopped cherries, stirring until all ingredients are combined.
• Knead 10 to 12 times. Chill 30 minutes or longer.
• Pat dough into 10-inch circle approximately 1/2-inch thick. Brush dough with beaten egg white.
• Cut into 10 pie wedges. Place scone wedges approximately 1-inch apart on greased cookie sheets.
• Bake in 15 to 20 minutes, or until light golden brown.

WHOLE GRAIN CHERRY CARDAMOM SCONES

Steps:

• Preheat oven to 400°F Line a cookie sheet with parchment paper (do not spray or oil) and set aside.
• In a blender, pulverize the oats until you have coarse flour.
• Place the oats in a large mixing bowl. Add the spelt flour, cane sugar, baking powder, cardamom, baking soda, and salt.
• Using a pastry blender or two knives, cut in the butter until it is well mixed and the flour resembles coarse crumbs. Set aside.
• In a separate medium bowl, lightly beat the egg. Whisk in the buttermilk and vanilla. Add this to the flour and oat mixture. Stir to combine.
• Gently fold in the cherries.
• Drop the scones into 8 rounded balls on the parchment-lined cookie sheet a couple of inches apart from one another. The scones will rise and enlarge considerably.
• Bake until golden brown, about 17 to 20 minutes or until a toothpick inserted into the center of a scone comes out clean.
• Cool on a wire rack for 5 minutes before serving.

BUTTERY CHERRY-CHIP SCONES (WHITE WHOLE WHEAT FLOUR)

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.