This signature scone can be customized to your own sweet or savory preference. See variations below.
Yield: Makes 12 scones.
1 cup white whole wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ cup chopped dried or chopped fresh fruit
2 tablespoons granulated sugar or agave nectar
½ cup (5.3 oz.) nonfat Greek yogurt, any flavor
¼ cup vegetable oil or olive oil
¼ cup 2% low-fat milk
1 large egg, slightly beaten
1 tablespoon low-fat milk or whipping cream
2 teaspoons sparkling white decorating sugar or granulated sugar
1. Heat oven to 350°F.
2. In large bowl, combine all ingredients, stirring just until dough clings together. (Mixture will be sticky; if using fresh fruit extra tablespoons of flour may be needed.)
3. On lightly floured surface, knead lightly for a few turns. Divide dough in half; pat dough into two 6-inch circles.
4. Cut each circle into 6 equal wedges. Place 2-inches apart on parchment paper-lined or lightly greased baking sheet. Brush surface with milk; sprinkle with sugar.
5. Bake 20 to 25 minutes or until lightly golden. Transfer to a wire rack; serve warm or at room temperature.
1 lemon ginger scone provides approximately:
5 g protein
27 g carbohydrates
2 g dietary fiber
5 g fat (.5 g saturated)
15 mg cholesterol
16 mcg folate
1 mg iron
130 mg sodium
Kansas Wheat Commission Test Kitchen Note
KWC Test Kitchen Variations:
Lemon Ginger (pictured): lemon yogurt, 1 tablespoon grated lemon zest plus ¼ - ½ cup finely minced crystallized ginger
Double Pineapple: pineapple yogurt with chopped dried tropical pineapple
Bacon and Cheese: plain nonfat yogurt, ½ cup finely chopped fully cooked bacon and ½ cup shredded sharp Cheddar cheese
Pepperoni Pizza: plain nonfat yogurt, ½ cup finely chopped pepperoni, ½ cup pizza cheese plus extra cheese for sprinkling on top of the scone