Cran-apple Whole Wheat Scones |
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Prep Time: 0 Minutes Cook Time: 22 Minutes |
Ready In: 22 Minutes Servings: 12 |
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dreid fruits, oats, whole wheat make for a nutritious, delicious scone. One may also sub other dried fruits. I like blueberries and cranberries too. Ingredients:
1 1/2 cups whole wheat flour |
1 cup oat flour |
1/2 cup unbleached all-purpose flour |
1/2 cup sugar |
2 teaspoons baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 stick chilled butter, cut into 1/2 inch cubes |
1/2 cup dried cranberries |
1/2 cup dried apples, diced ( or blueberries! ) |
1/2 cup chilled buttermilk |
1/4 cup frozen apple juice concentrate, thawed |
1 large egg |
coarse sugar crystals |
Directions:
1. Preheat oven to 375F degrees.
2. Line large rimmed baking sheet with parchment paper.
3. Combine first 8 ingredients in large bowl; whisk to
4. blend.
5. Using back of fork, cut in butter until mixture resembles
6. coarse meal.
7. Add cranberries and apples and toss to distribute
8. evenly.
9. Whisk 1/2 cup buttermilk, juice concentrate, and egg to blend
10. in small bowl.
11. Gradually add buttermilk mixture to dry ingredients and toss until evenly moistened.
12. Turn dough onto lightly floured work surface.
13. Gently knead 2 or 3 turns to bind.
14. Divide dough in half.
15. Pat out each half to 6-inch diameter circles.
16. Cut each round into 6 wedges.
17. Arrange scones on prepared sheet, spacing at least 1 inch apart.
18. Brush scones with additional buttermilk to glaze, then sprinkle with coarse sugar.
19. Bake scones until puffed and brown, about 22 minutes.
20. Serve warm.
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