Apple & Black Currant Scones

These scones lean nutty, hearty, and not-too-sweet. The base is heavy on wheat germ and whole wheat flour rather than refined white flour, which means real fiber and a more satisfying crumb. Dried apples plump in the dough as it bakes (rather than going soggy like fresh apple chunks would), and black currants bring tart-sweet pops in every bite.

Low-fat milk and egg whites in place of whole eggs keep the recipe on the lighter side without sacrificing structure. The wheat germ does heavy work for flavor here; it adds toasty, nutty notes that pair beautifully with the dried fruit and offset the slightly bitter edge that whole wheat flour can have on its own.

The shaping technique is simple: pat into a 9-inch circle, score into wedges, bake whole, then break apart. The wedges stay tender on the cut sides because they bake against each other, while the outer rim crisps up and turns deep golden.

Kitchen Tips

• Use freshly opened wheat germ. It goes rancid quickly once exposed to air; if it tastes bitter or smells dusty, replace it.
• Soften the dried apple in warm milk for 10 minutes before adding if the slices are very dry. Soft fruit incorporates better and won’t pull moisture from the dough.
• Score the wedges deeply, but don’t cut all the way through. You want guides for breaking, not separate wedges.
• Serve warm with margarine, fruit spread, or honey to play up the natural sweetness of the dried fruit.

Variations

• Swap currants for raisins, dried cranberries, or chopped dried apricots.
• Add 1 teaspoon cinnamon and a pinch of nutmeg for warm-spiced apple flavor.
• Use buttermilk in place of low-fat milk for a tangier, more tender crumb.