Zutaten für Whole Wheat Cherry Scones
- 1/2 cup all-purpose flour
- 2 cups whole wheat flour
- cups oat flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup rolled oats
- 1 tablespoon orange zest
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1 1/2 cups frozen cherries
- 1 beaten egg white
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Zubereitung von Whole Wheat Cherry Scones
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together 2 cups whole wheat flour, 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp baking soda.
- Cut in 1/2 cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in 1/2 cup rolled oats and 1 tbsp orange zest.
- In a food processor, pulse 1 1/2 cups frozen cherries until coarsely chopped. Set aside.
- Make a well in the center of the dry ingredients.
- In a separate bowl, whisk together 3/4 cup buttermilk and 1 tsp vanilla extract.
- Add the buttermilk mixture to the well and stir gently until just combined. Do not overmix.
- Gently fold in the chopped cherries.
- Turn the dough out onto a lightly floured surface and knead gently 10-12 times.
- Form the dough into a 10-inch circle, about 1/2-inch thick.
- Chill the dough for at least 30 minutes (or up to 2 hours).
- Brush the chilled dough with 1 beaten egg white.
- Cut the dough into 10 pie-shaped wedges.
- Place the scones about 1 inch apart on the prepared baking sheets.
- Bake for 15-20 minutes, or until golden brown.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
37g
Fat
7g
Carbs
11g
