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Maple Whole Wheat Scones
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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

3/4 cup cold Land O Lakes® Butter

1 1/4 cups Land O Lakes® Half & Half

1 large Land O Lakes® Egg

1/3 cup currants or raisins

1/4 cup real maple syrup  

 *Substitute maple-flavored syrup.

How to make

  1. STEP 1

    Heat oven to 375°F.

  2. STEP 2

    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.

  3. STEP 3

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

  4. STEP 4

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

  5. STEP 5

    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.)

  6. STEP 6

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

Tip #1

- Dip knife in flour if dough is sticky.

Tip #2

- Scones are a traditional Scottish quick bread and were originally made with oats, baked on a griddle and served in triangular-shaped pieces.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.

Tip #3

- 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.

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