Whole Wheat Fruit Scones
Scones, using light butter, are a great early morning or afternoon treat with coffee or tea.
25 min.prep time
40 min.total time
1 1/4 cups all-purpose flour
1/2 cup whole wheat flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plain yogurt
1/2 cup dried mixed fruit, chopped
Coarse grain sugar, if desired
Heat oven to 375°F. Spray baking sheets with no-stick cooking spray or line with parchment paper; set aside.
Combine flours, sugar, baking powder, baking soda and salt in large bowl. Cut in 4 tablespoons light butter with pastry blender or fork until mixture resembles coarse crumbs.
Combine yogurt and egg in small bowl; beat with wire whisk until well mixed. Add yogurt mixture and dried fruit to flour mixture; stir just until flour is moistened. (Dough will be sticky.)
With floured hands, form dough on lightly floured surface into 8-inch circle. Cut into 10 wedges.
Place remaining 1 tablespoon light butter in small microwave-safe bowl; microwave on Medium (50% power) 10-20 seconds or until melted. Brush tops of scones with melted butter; sprinkle with coarse grain sugar, if desired. Separate wedges; place onto prepared baking sheet. Bake 14-16 minutes or until edges are lightly browned. Serve warm.
- Store in resealable plastic food bag at room temperature for up to 4 days or freeze for longer storage. Reheat thawed scones in 350°F. oven 5-10 minutes or until warm.
- Land O Lakes® Butter can also be used in this recipe. Nutrition Facts using butter: Calories 170, Fat 7g, Cholesterol 40mg, Sodium 270mg, Carbohydrate 24g, Dietary Fiber 1g, Protein 4g.