5.0 from 3 votes
Lemon & Cherry Whole Wheat Scones Recipe
Lighten up your brunch table with these fragrant and tasty lemon and cherry whole wheat scones.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 12 Servings
Calories: 144 kcal
Course:
Breakfast , Bread
Cuisine:
British
Ingredients
- 1 ⅓ cups regular rolled oats for 1 cup oat flour
- 1 cup whole wheat pastry flour
- 3 tablespoons coconut palm sugar or granulated sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon ground ginger
- ½ teaspoon salt
- 5 tablespoons cold unsalted butter cut into small pieces
- ½ cup + 2 teaspoons nonfat milk
- ½ teaspoon vanilla extract
- 1 egg white
- 1 tablespoon packed lemon zest
- ½ cup dried cherries
- ¾ teaspoon turbinado sugar such as Sugar in the Raw
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- To make the oat flour, place the oats in a food processor and process until finely ground, about 1 minute. Pour into a bowl and scoop 1 cup oat flour back into the processor. Reserve any remaining flour for another use.
- Add the whole wheat pastry flour, sugar, baking powder, ground ginger and salt to the processor. Pulse briefly to combine.
- Add the chilled butter to the processor and pulse until the mixture is pale yellow and the consistency of a fine meal.
- In a medium bowl, whisk together ½ cup non-fat milk, vanilla extract and egg white. Pour the mixture, along with the lemon zest, into the processor and pulse quickly until just mixed.
- Turn the mixture out onto a generously floured surface. Sprinkle the dried cherries over the dough. Lightly dust your hands with flour and gently knead to mix in the dried cherries, and form the dough into a ball.
- Transfer the dough to the prepared baking sheet. With lightly floured hands, form the dough into an 8-inch circle.
- Cut the circle into 12 triangles, keeping the circle of dough intact.
- Using 2 teaspoons of non-fat milk, lightly brush the tops of the scones. Sprinkle the turbinado sugar over top.
- Bake for 16-20 minutes, or until the surface of the scones are golden brown. Cool on the tray or on a cooling rack. Cut the scones apart and serve.
Cup of Yum
Notes
- Weight Watchers Points: 3 (Points+), 3 (Old Points)
- Make ahead: The scones can be made ahead and frozen. Separate the raw scones from each other and place them on a baking sheet lined with waxed paper. Place in the freezer uncovered. When the scones are completely frozen, place them in plastic freezer bags. Take them out a few at a time and bake for 17-21 minutes at 375 degrees F.
Nutrition Information
Serving
1Scone
Calories
144kcal
(7%)
Carbohydrates
21g
(7%)
Protein
4g
(8%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Cholesterol
13mg
(4%)
Sodium
115mg
(5%)
Potassium
141mg
(4%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
350IU
(7%)
Vitamin C
0.7mg
(1%)
Calcium
49mg
(5%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 144
% Daily Value*
| Serving | 1Scone | |
| Calories | 144kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 13mg | 4% |
| Sodium | 115mg | 5% |
| Potassium | 141mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 350IU | 7% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 49mg | 5% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.