Maple Whole Wheat Scones

Maple Whole Wheat Scones

Scones are welcome any time of the day.

20 min. prep time
16 scones
454 Ratings


2 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup firmly packed brown sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/3 cup currants or raisins
1/4 cup real maple syrup*


Heat oven to 375°F. Combine flour, whole wheat flour, brown sugar, baking powder and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.

Combine half & half and egg in small bowl until smooth. Stir egg mixture into flour mixture just until moistened. Stir in currants.

Turn dough onto lightly floured surface; knead 4 to 5 times until smooth, adding more flour, 1 tablespoon at a time, if necessary.

Divide dough in half. Pat each half into 7-inch circle on large greased baking sheet. Score each half into 8 wedges. (Do not separate.)

Brush tops with half of maple syrup. Bake for 20 to 25 minutes or until lightly browned. Brush with remaining maple syrup. Cut into wedges. Serve warm.

*Substitute maple-flavored syrup.

Recipe Tip

- Dip knife in flour if dough is sticky.

- Scones are a traditional Scottish quick bread and were originally made with oats, baked on a griddle and served in triangular-shaped pieces. Today, scones can be savory or sweet, come in many different shapes and are popular to serve with any meal.

- If you don’t have a pastry blender, use slightly softened butter and mix with a fork. Scones may spread more than when made with cold butter.

Nutrition Facts (1 scone)

Calories: 230

Fat: 11g

Cholesterol: 45mg

Sodium: 200mg

Carbohydrates: 29g

Dietary Fiber: 1g

Protein: 4g

Recipe #12786©2003Land O'Lakes, Inc.

Recipe Comments & Reviews

Delicious and easy! They spread out on the pan so give them plenty of room.
Easy to prepare, and my family loved it...
I liked this recipe for scones. Compared to my other scone recipes, it is more cake like. I intend to add more raisins next time 2/3C. instead of 1/3 C.. Also I didn't brush with the Maple syrup for the second time until serving. I reheated the scones in the microwave and also heated the syrup to brush on at the last minute.
I love this. I used dried cranberrys instead of currents. Try it you'll like it!

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