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Sunny Whole Wheat Currant Scones Recipe

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Sunny Whole Wheat Currant Scones Recipe

Prep Time: Cook Time:

Ingredients

  • Wheat flour bleached | 1.00 cup
  • Corn flour, whole-grain, white | 1.00 cup
  • Low sodium baking powder | 2.00 tsp
  • Baking soda | 0.50 tsp
  • Spices, nutmeg, ground | 0.50 tsp
  • Salt | 0.50 tsp
  • Butter without salt | 6.00 tbsp
  • Currants, zante, dried | 1.00 cup
  • Dried walnuts | 0.50 cup, chopped
  • Granulated sugar | 8.00 tsp
  • Buttermilk, low fat | 0.75 cup
  • Egg, white, raw | 0.12 cup
Nutrition Facts (Per Serving)

Calories per serving: 314.53 mg

Fat per serving: 14.28 g

Saturated fat per serving: 6.01 g

Protein per serving: 6.49 g

Sodium per serving: 259.17 mg

Cholesterol per serving: 23.82 g

Instructions

  1. Heat oven to 375°F.
  2. Combine flours, baking powder, baking soda, nutmeg and salt in large bowl.
  3. Cut in butter until mixture is the texture of coarse bread crumbs.
  4. Add currants, walnuts and 2 tablespoons sugar and toss to mix evenly.
  5. Stir in buttermilk with a fork until a soft dough forms.
  6. Shape dough into a ball on a lightly floured surface.
  7. Divide into 2 parts and shape into 2 round balls.
  8. Press into 6-inch rounds and place on an ungreased cookie sheet.
  9. Cut each round into 6 wedges, but do not separate the wedges.
  10. Brush with beaten egg white and sprinkle with 2 teaspoons sugar.
  11. Bake for 20 to 22 minutes until golden brown.
  12. Break into wedges and serve warm.

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