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Maple Whole Wheat Scones

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Maple Whole Wheat Scones

Maple Whole Wheat Scones recipe

 

Yield

12 servings

Prep

25 min

Cook

35 min

Ready

60 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 cups whole-wheat pastry flour
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cup cranberries, dried
or fresh, or nectarine, peach, diced
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2 teaspoons baking powder
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½ teaspoon orange zest
grated
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¼ teaspoon baking soda
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½ cup buttermilk
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½ cup butter
small pieces
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¼ teaspoon nutmeg
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4 tablespoons maple syrup
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Ingredients

Amount Measure Ingredient Features
473 ml whole-wheat pastry flour
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1 each cranberries, dried
or fresh, or nectarine, peach, diced
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1E+1 ml baking powder
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2.5 ml orange zest
grated
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1.3 ml baking soda
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118 ml buttermilk
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118 ml butter
small pieces
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1.3 ml nutmeg
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6E+1 ml maple syrup
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 62g (2.2 oz)
Amount per Serving
Calories 53141% from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 15g 74%
Trans Fat 0g
Cholesterol 62mg 21%
Sodium 234mg 10%
Total Carbohydrate 24g 24%
Dietary Fiber 2g 7%
Sugars g
Protein 14g
Vitamin A 17% Vitamin C 5%
Calcium 11% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
 

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