Maple Whole Wheat Scones
Maple Whole Wheat Scones recipe
Yield
12 servingsPrep
25 minCook
35 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
whole-wheat pastry flour
|
|
| ⅔ | cup |
cranberries, dried
or fresh, or nectarine, peach, diced |
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
orange zest
grated |
|
| ¼ | teaspoon |
baking soda
|
|
| ½ | cup |
buttermilk
|
|
| ½ | cup |
butter
small pieces |
|
| ¼ | teaspoon |
nutmeg
|
|
| 4 | tablespoons |
maple syrup
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
whole-wheat pastry flour
|
|
| 1 | each |
cranberries, dried
or fresh, or nectarine, peach, diced |
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
orange zest
grated |
|
| 1.3 | ml |
baking soda
|
|
| 118 | ml |
buttermilk
|
|
| 118 | ml |
butter
small pieces |
|
| 1.3 | ml |
nutmeg
|
|
| 6E+1 | ml |
maple syrup
|
|
Directions
In a bowl, combine flour, baking powder, and baking soda.
Cut in butter and maple syrup.
Stir in fruit and orange peel. Make a well in center of this mixture; pour in buttermilk.
Stir until moistened.
Pat dough into a ball, and knead on floured surface for 3 minutes.
Shape into a dome.
Place on lightly oiled cookie sheet, and bake at 350℉ (180℃) for 15 minutes.
Then, with sharp knife, score top into quarters, making cut ½ inch deep.
Continue baking another 20 minutes; top will be golden brown when finished.
