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Whole Wheat Scones Recipe
|Stone ground whole wheat flour||2 1⁄4 Cup (36 tbs), unsifted|
|Baking powder||2 Teaspoon|
|Butter/Margarine||1⁄4 Pound (1/2 Cup)|
|Eggs||2 , lightly beaten|
|Milk||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 2172 Calories from Fat 966
% Daily Value*
Total Fat 110 g169%
Saturated Fat 63.7 g318.5%
Trans Fat 0 g
Cholesterol 674.3 mg
Sodium 2639.5 mg110%
Total Carbohydrates 264 g88.2%
Dietary Fiber 35.7 g142.8%
Sugars 51 g
Protein 56 g112.1%
Vitamin A 68.5% Vitamin C
Calcium 100.2% Iron 79.8%
*Based on a 2000 Calorie diet
Cut butter into chunks, add to bowl, and rub mixture together with your fingers until butter particles are no longer distinguishable.
Measure 1 tablespoon of the beaten eggs and set aside.
Stir milk into remaining egg until blended.
With a fork, combine milk and egg mixture with flour mixture until evenly moistened.
With your hands pat dough (it is sticky) into a ball and place on a floured board.
Knead dough lightly 2 or 3 turns, then place on a lightly greased baking sheet and pat into a smooth circle about 8 inches in diameter.
Use a sharp knife dipped in flour to cut circle into 8 wedges; leave wedges in place.
Brush with reserved egg and sprinkle with remaining 1 tablespoon sugar.
Bake in a 400° oven for 30 minutes or until golden brown and a skewer inserted in center of a wedge comes out clean.
Cool about 5 minutes before serving.