Whole Grain Berry Scones
Scones made with whole grains, and fruit. No butter or added sugar
Servings: 6 scones
Calories: 225kcal
Ingredients
- 1 cup whole wheat pastry flour
- ¼ cup oat flour
- ½ cup berries strawberries, blueberries etc.
- 3 tablespoon applesauce divided
- 2 egg large divided
- 3 tablespoon extra virgin olive oil see note
- 3 tablespoon greek yogurt divided
- 3 dates
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ⅙ teaspoon cinnamon
- ¼ teaspoon vanilla
- ⅓ teaspoon lemon zest
Instructions
Make Oil Emulsion (an hour before mixing or the night before)
- Separate 1 egg.Put the yolk in a small mixing bowl.Cover and refrigerate the whites.
- Beat egg yolk.Beat in 1 tablespoon applesauce and 1 tablespoon yogurt.
- While beating egg mixture, slowly add 3 tablespoon extra virgin olive oil.
- Cover and refrigerate.
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 fairly smooth.
- Allow to cool. (Cover and refrigerate if you're doing this step ahead).
- 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 ⅙ 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. ⅛
- Stir in ½ cup 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 4.5x8.5" 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 5 – ¾-1" thick triangles.
- Brush with the reserved egg whites.
- 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 the cool, but the 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.
Notes
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.