Whole Grain Berry Scone Recipe

Here’s a recipe for rich, flaky, satisfyingly sweet, scones made with whole grains, that are low in saturated fat, and sweetened by fruit, not added sugar. It sound impossible. It isn’t. These are great tasting scones that are quite nutritious win/win.

Ingredients

Whole Wheat Pastry Flour

• Whole wheat pastry flour can be hard to find and/or expensive, but it makes a big difference. I found it in the bulk foods at WinCo. I have made these scones using other whole wheat flours that were very good, but whole wheat pastry flour makes more tender, flaky scones.
• It’s high in complex carbs, fiber, Folate and other B vitamins, iron, and some protein.

Oat Flour

• Softens texture, lightens flavor, and enhances moisture retention.
• Adds soluble fiber (especially beta-glucan), protein, and magnesium.

Eggs

• Eggs play a several of critical roles in this recipe. The yoke forms an emulsion with the olive oil, yogurt and applesauce, that replaces the butter used in most scones which makes them flaky and tender. They also add richness and provide structure. The whites help create a crisp, shiny crust.
• Excellent source of protein, choline, vitamin B12, and vitamin A.

Olive Oil

• I use Pompeian Smooth Extra Virgin Olive Oil which has mild flavor. If you don’t have a mild flavored olive oil, you might consider using some other neutral flavored oil.
• The oil and egg yolk emulsion helps make the the scones rich and flaky
• High in heart-healthy monounsaturated fats and vitamin E.

Berries

• Add natural sweetness, moisture, and a tender bite.
• Provide vitamin C, antioxidants, and fiber.

Applesauce

• Sweetens, adds moisture, and improves texture.
• Adds fiber and natural fruit sugars.

Dates

• Dates, are a great natural sweetener, that adds a mild caramel flavor.
• Provides, potassium, magnesium, and fiber.

Greek Yogurt

• Adds moisture, rich creaminess, and improves structure.
• Source of protein, calcium, and probiotics.

Nutrition Facts

Estimated nutrition per scone, based on a 2000 kCal diet.

Nutrient	Amount	% Daily Value
Calories	223 kcal	—
Total Fat	9.3 g	12%
• Saturated Fat	1.5 g	8%
• Monounsaturated Fat	6.3 g	—
• Polyunsaturated Fat	1 g	—
• Trans Fat	0 g	—
Cholesterol	55 mg	18%
Sodium	135 mg	6%
Total Carbohydrate	31 g	11%
• Dietary Fiber	3.4 g	12%
• Total Sugars	9.1 g	—
• Added Sugars	0 g	0%
Protein	4.2 g	8%
Vitamin A	50 µg RAE	6%
Vitamin C	4–5 mg	5%
Vitamin D	0.3 µg	2%
Vitamin E	0.8 mg	5%
Vitamin B12	0.2 µg	8%
Folate	20 µg	5%
Calcium	40 mg	3%
Iron	0.9 mg	5%
Potassium	190 mg	4%
Magnesium	25 mg	6%

Instructions

Make Oil Emulsion (preferably the night before)

This oil emulsion replaces the butter commonly used to make scones flaky and tender.

1. Separate 1 egg. Put the yolk in a small mixing bowl.
2. Beat egg yolk. Beat in 1 tablespoon applesauce and 1 tablespoon yogurt.
3. While beating egg mixture, slowly add 3 tablespoon extra virgin olive oil.
4. Cover and refrigerate egg whites and oil emulsion.

Combine liquid ingredients

• Chop 3 dates.
• Simmer dates, with 2 tablespoon applesauce and enough water to cover the bottom of the pan over medium low heat until the dates are soft and the water has mostly evaporated.
• Mash the dates with a potato masher, or puree until f airly smooth.
• Allow to cool. (Cover and refrigerate if you’re doing this step ah ead).
• In a small mixing bowl, beat 1 egg, 2 tablespoon yogurt, ¼ teaspoon vanilla, ⅓ teaspoon lemon zest (optional) and the cooled pureed fruit.

Mix Dough

• In a large mixing bowl, whisk 1 cup whole wheat pastry flour, ¼ cup oat flour, 2 teaspoon baking powder, ¼ teaspoon salt, and ⅛ teaspoon cinnamon.
• Add the chilled olive oil/egg mixture.
• Combine the flour and oil using a pastry blender or by using two knives in a scissor-like motion until the mixture resembles coarse breadcrumbs, with some pea-sized clumps of oil.
• Stir in ½ cup or more berries and make a small dent in the middle of the mixture.
• Add liquid ingredients and stir until just until combined. This will make a wet, sticky, drop cookie-like dough.
• Optionally, lightly and oil and flour a 4.5×8.5″ loaf pan and transfer the dough into the pan.
• Cover dough, and refrigerate for at least 15 minutes to allow the grains to fully hydrate, and make shaping the scones easier.

Shape and Bake Scones

• Preheat oven to 400℉.
• Line a baking sheet with parchment paper.
• Gently separate the dough from the sides using a knife, or bench scraper, and drop it onto the baking sheet.
• Cut into 6, ¾-1″ thick triangles.
• Place scones on the baking sheet.
• Brush with the reserved egg whites.

Bake

• Bake at 400℉ for 5 minutes.Reduce heat to 375℉ and continue to bake for 10 minutes.
• Cool completely on a rack.

Serve

• These are best served soon after they cool, but may be kept for a day if well wrapped. They can also be frozen and reheated to serve.
• They are great on their own, or topped with jam.