Whole Wheat Raspberry Scones Recipes

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WHOLE WHEAT RASPBERRY DROP SCONES



Whole Wheat Raspberry Drop Scones image

Moist in the inside with a thin, crackly raw sugar crust, these Whole Wheat Raspberry Drop Scones are a sweet (but not too sweet) summer joy! Enjoy as an easy grab-and-go breakfast or dessert all summer long.

Provided by Brenda | A Farmgirl's Dabbles

Categories     Breakfast

Time 38m

Number Of Ingredients 11

1 cup whole wheat flour
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/4 cup sugar
4 tablespoon cold, unsalted butter, cut into 1/2'' pieces
3/4 cup fresh raspberries
1/2 cup buttermilk
1 large egg, lightly beaten
1 egg white
2 tablespoon raw sugar

Steps:

  • Preheat oven to 425° F. Line a baking sheet with parchment paper and set aside.
  • In a medium bowl, stir together flours, baking powder, salt, and sugar.
  • With a rigid pastry cutter, cut in butter until mixture resembles a coarse meal with larger pea size pieces. Add raspberries and fold gently to coat. Make a well in the center and then add buttermilk and egg. Stir just until combined, taking care to not over mix. The dough will be very soft.
  • Put a bit of flour in a bowl and coat your hands. Gently knead the dough 2 or 3 times, right in the bowl, coating your hands with additional flour as needed. The dough will be very loose. Using a large scoop, transfer scones to prepared pan, dividing into 9 equal portions in big rounded scoops. It works best to slightly compress the dough into the scoop using the side of the bowl, so the dough is compact.
  • Brush tops of dough with egg white and sprinkle generously with raw sugar. Bake until scones are golden brown, about 13 minutes. Let cool on pan for 5 minutes and then remove to a wire rack. Serve slightly warm or at room temperature.

Nutrition Facts : Calories 194 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 35 milligrams cholesterol, Fat 6 grams fat, Fiber 3 grams fiber, Protein 5 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 334 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

WHOLE WHEAT LEMON RASPBERRY SCONES



Whole Wheat Lemon Raspberry Scones image

Provided by Esther Schultz

Categories     Snack

Time 45m

Yield 8

Number Of Ingredients 12

2 cups (275g) whole wheat flour
⅓ cup (50g) sugar
½ tsp baking soda
2 tsp baking powder
Zest of 1 lemon (~2 tsp)
½ cup (1 stick or 115g) butter, cold
1 egg
½ cup plain low fat yogurt (could use Greek for extra protein)
¼ cup 1% milk
½ cup raspberries, fresh or frozen
1 tsp milk
1 tsp brown sugar

Steps:

  • Preheat oven to 375F (180C).
  • Mix the flour, sugar, baking soda, baking powder, and lemon zest in a large bowl.
  • Cut the butter into small chunks, add it to the dry ingredients, and cut it in with a pastry blender (or rub it in with your fingers until it resembles fine breadcrumbs).
  • Whisk together the egg, yogurt, and milk, and stir into the dry mixture until a dough forms.
  • Gently fold in the raspberries.
  • Transfer the dough to a lightly floured surface, and briefly knead. If the dough is too wet, add a little extra flour while kneading.
  • Pat the dough into a flat disk about 2 inches thick and cut into wedges.
  • Transfer the dough to a parchment-lined or lightly greased baking sheet.
  • If you want crispier scones, separate the wedges a little. If you prefer them soft, leave them touching one another.
  • Brush the tops of the scones with the 1 tsp mlk.
  • Sprinkle with 1 tsp brown sugar.
  • Bake in the oven for 25 minutes, or until light golden brown.
  • Remove from the oven and cool on a wire rack.

WHOLE WHEAT RASPBERRY RICOTTA SCONES



Whole Wheat Raspberry Ricotta Scones image

Make and share this Whole Wheat Raspberry Ricotta Scones recipe from Food.com.

Provided by Renee D

Categories     Scones

Time 55m

Yield 9 scones, 9 serving(s)

Number Of Ingredients 8

2 cups whole wheat pastry flour (plus extra for shaping the dough)
1 tablespoon baking powder
1/4 cup organic granulated sugar
1/2 teaspoon salt
6 tablespoons unsalted butter
1 cup fresh raspberry
3/4 cup low-fat ricotta cheese
1/3 cup heavy cream

Steps:

  • Preheat oven to 425 degrees and line a baking sheet with parchment paper.
  • In a large bowl, combine flour, baking powder, sugar and salt. Mix in butter (either with a pastry blender or by hand and if adding by hand, cut into pieces), until the butter pieces are the size of small peas. Then roughly chop raspberries and fold into batter.
  • In a separate bowl, combine heavy cream and ricotta, then stir ricotta mixture into flour mixture until blended. Shape into a large ball in the center of the bowl and then very gently transfer to a heavy floured surface. Flour the top of the dough and shape into a large rectangle, about 7" long and about 1" high. Cut into 9 even squares and place onto baking sheet.
  • Bake for about 15-18 minutes, or until edges are slightly crisped and golden brown. Transfer to a cooling rack after a few minutes and allow to settle a little more before eating.

Nutrition Facts : Calories 218.3, Fat 11.7, SaturatedFat 7, Cholesterol 32.4, Sodium 255.3, Carbohydrate 27, Fiber 3.7, Sugar 6.3, Protein 4

RASPBERRY CHOCOLATE CHIP WHOLE WHEAT SCONES



Raspberry Chocolate Chip Whole Wheat Scones image

I've been making kefir and now I have a glut of it and have to find recipes to use it. These are my favorite scones.

Provided by Nado2003

Categories     Breads

Time 58m

Yield 8 scones, 8 serving(s)

Number Of Ingredients 11

1/2 cup butter, unsalted (cold, I put in the freezer)
2 cups whole wheat flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon sea salt
1/3 cup brown sugar
1/2 cup dark chocolate chips or 1/2 cup mini chocolate chip
1 cup kefir, plain whole-milk
2 tablespoons kefir, plain whole-milk
1/2 pint raspberries
1 tablespoon turbinado sugar

Steps:

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • Sift together the flour, baking soda, baking powder, sea salt, and sugar. Grate frozen butter using the largest size in a box grater on wax paper. .
  • Add the butter to the dry ingredients and loosely incorporate with a wooden spoon. Add the chocolate chips to the mixture, followed by 1 cup kefir, mixing gently until loosely incorporated. (The dough should be "shaggy" looking.). Flour a board and your hands, put dough onto the board and shape into rectangle 12" long, fold 1/3 over on one side, then the opposite 1/3, turn dough, shape into another 12" long rectangle; repeat this 2 more times. Chill dough in refrigerator for 10 minutes.
  • Use your hands to loosely form 8"x12" rectangle dough. Put raspberries on the half of the dough the long way. Fold the other half over the berries. Cut dough in half, then each half into halves, to make 3 squares. Cut each square into 2 triangles. Place on the lined baking sheet. Brush top with kefir, sprinkle with turbinado sugar. Bake for 18 minutes and let rest for an additional 10 minutes before enjoying.
  • To freeze before baking. After cutting into triangles, put scones on waxed lined tray and freeze. Once frozen, put into freezer ziplock bag, seal. To bake, remove from freezer while preheating oven. Place on lined sheets, brush with kefir, sprinkle with sugar and baked as indicated. No further defrosting is needed.

Nutrition Facts : Calories 299.1, Fat 15.5, SaturatedFat 9.3, Cholesterol 30.5, Sodium 301.8, Carbohydrate 39.6, Fiber 5.1, Sugar 15.6, Protein 4.8

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