Today's theme for Randi's Recipe Box Swap is "Your Favourite Recipe" so I've chosen to share this recipe that I made for supper tonight. It was my first time making these scones but they are my favourite already. They were so good that I know I will make them again and again. I managed to tuck one away for my lunch tomorrow but the rest are gone.
(photo from Mennonite Girls Can Cook website -
ours were eaten before the camera came out!)
Low Fat Whole Wheat Scones
- Stir together all dry ingredients. Cut in cold butter until the butter is very small chunks.
- Stir together the apple sauce, zest and butter milk. Pour over dry mixture and stir with a fork just until it all comes together. Do no over mix scones.
- Using your hands, gently work the berries into the dough.
- Place mounds of dough onto a parchment lined baking sheet. Bake at 375º for 12-15 minutes. Remove immediately to cooling rake. Best served warm. Add a dusting of powdered sugar for a finishing touch. Yields 8 large scones. Notes: I used 1 cup of white flour and 1 cup of whole wheat flour and I decreased the sugar to 1 Tbsp., omitted the orange zest and blueberries to create more of a savoury scone. Instead of making individual scones, I gently patted the dough into a circle and then used the pizza cutter to cut it into 8 wedges. I increased the baking time to 20 minutes to allow the heat to penetrate to the center of the scone circle. I love that these use just a bit of butter and then applesauce. We couldn't taste the applesauce at all. You might want to double the recipe if you have a family :)
Thanks to Mennonite Girls Can Cook for this recipe and picture. I am anxiously waiting for their brand-new cookbook to arrive in my mailbox.