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Whole Wheat Fruit Scones

Whole Wheat Fruit Scones

Scones, using Land O Lakes® Light Butter with Canola Oil, are a great early morning or afternoon treat with coffee or tea.

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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

5 tablespoons cold Land O Lakes® Light Butter with Canola Oil

1/2 cup plain yogurt

1 large Land O Lakes® Egg

1/2 cup dried mixed fruit, chopped


Coarse grain sugar, if desired

How to make

  1. STEP 1

    Heat oven to 375°F. Spray baking sheets with no-stick cooking spray or line with parchment paper; set aside.

  2. STEP 2

    Combine flours, sugar, baking powder, baking soda and salt in bowl. Cut in 4 tablespoons Light Butter with Canola Oil with pastry blender or fork until mixture resembles coarse crumbs.

  3. STEP 3

    Combine yogurt and egg in another bowl; beat with whisk until well mixed. Add yogurt mixture and dried fruit to flour mixture; stir just until flour is moistened. (Dough will be sticky.)

  4. STEP 4

    Form dough, with floured hands, on lightly floured cutting board into 8-inch circle. Cut into 10 wedges.

  5. STEP 5

    Place remaining 1 tablespoon Light Butter with Canola Oil in 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.

Tip #1

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.

Tip #2

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.

Nutrition (1 scone)

150 Calories
4 Fat (g)
30 Cholesterol (mg)
270 Sodium (mg)
25 Carbohydrates (g)
1 Dietary Fiber
4 Protein (g)
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