SCONES

SCONES # 1

Ingredients

2 cup Whole wheat flour
3 tsp Baking powder
3 Tbsp Sugar
½ tsp Salt
1/4 cup butter or margarine
2/3 cup Skim milk

Directions

Heat oven to 450 degrees.

Measure flour, baking powder, salt and sugar into bowl. Cut in butter thoroughly using a pastry blender or two knives until mixture looks like meal. Add milk and mix with fork until dough forms a ball. Do not over mix. Mix only until flour is moist.

Spoon heaping tablespoons onto ungreased cookie sheet. Bake about 10 to 12 minutes or until lightly browned on the surface.

SCONES # 2

This second scone recipe is a bit more complicated and has more work in putting it together. It is, however, a very nice textured and flavored scone and I think that you will enjoy it a lot.

Ingredients

3 Tbsp Firm butter or margarine
1 cup Whole wheat flour
¼ cup Packed brown sugar
2 ea Egg whites
1½ tsp Baking powder
¼ tsp Baking soda
¼ tsp Salt
½ cup Oats
½ cup Oat bran
½ cup Dried cranberries
(Raisins, dried cherries and dried blueberries also work well)
½ cup Non-fat buttermilk
(or 3/8 cup skim milk and 2 tablespoons buttermilk powder.
Add the buttermilk powder with the dry ingredients)

Directions

Preheat the oven to 400 F.

Spray cookie sheet lightly with non-stick cooking spray. Mix the flour, brown sugar, baking powder, baking soda, salt, and buttermilk powder ( if you are using it ) in a large bowl. Add the butter to the bowl and with a pastry blender, cut the butter into the flour until the mixture looks like fine crumbs. Stir in the oats, oat bran and cranberries. Stir in the egg whites and just enough buttermilk so the dough leaves the side of the pan and forms a ball.

Turn the dough onto a lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat the dough into an 8 inch circle on a cookie sheet. Cut into 8 wedges with a floured knife, but do not separate.

Bake 16 to 18 minutes or until golden brown. Remove from the cookie sheet; separate wedges.

Serve warm

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