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Print this Recipe    Whole Wheat Scones

1/3 cup margarine or butter
1 and 3/4 cups whole wheat flour
3 tablespoons sugar
2 and 1/2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1/2 cup currants or raisins (optional)
4 to 6 tablespoons half-and-half or cream
1 egg, beaten

Heat oven to 400. Cut margarine into flour, sugar, baking powder
and salt with pastry blender until mixture resembles fine crumbs.
Stir in 1 egg, the currants and just enough half-and-half so dough
leaves side of bowl.

Turn dough onto lighly floured surface. Knead lightly 10 times.
Roll or pat 1/2 inch thick. Cut with floured biscuit cutter, or
pat dough into rectangel and cut into diamond shapes with sharp
knife. Place on ungreased cookie sheet. Brush dough with 1 egg.
Bake 10 to 12 minutes or until golden brown. Immediately remove
from cookie sheet; cool. Split scones. Spread with margarine and
serve with preserve if desired. About 15 scones.


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40 of 41 people found the following review helpful:
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Lovely whole wheat scones, May 3, 2004 - 11:06 PM
Reviewer: Shari from Tokyo, Japan
I've made scones with white flour many times before and I know that one has to be very careful or they will turn out tough and dry. I was particularly skeptical that a whole wheat scone would work well because of the heaviness of the wheat flour compared to white flour. Much to my surprise, the scones turned out beautifully with a good delicate texture. They also were not unpleasantly dense. One bit of advice - do not use a machine to incorporate the butter into the dry ingredients. It tends to overmix it. I usually rub the butter into the (sifted) dry ingredients with my hands just enough to have it evenly incorporated. For scones, you do not have to have every bit of butter perfectly mixed in (it will make tougher scones if it's overmixed). Also, I used only 4 tbls. of cream and patted the dough together and cut it into triangles. Try not to handle scone dough any more than necessary. I think the recipe says knead the dough lightly 10x but I think that's more than necessary (I did it only 4x). The baked scones were crispy on top and tender inside. Even my fussy husband who doesn't care much for whole wheat baked goods liked these.

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8 of 9 people found the following review helpful:
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Delicious Whole Wheat Scones, July 17, 2005 - 08:12 PM
Reviewer: Karen from Seattle, WA
I really loved this recipe. I just made it with dried apricots and cherries instead of currants and it's fantastic. I used 5 TBSP whole milk instead of cream, and made that way I think next time I'd bake it 15 minutes or maybe even longer to get it even crisper on the outside. I didn't bother to brush the scones with egg at the end and they were just fine. I used soft whole wheat pastry flour. These were exactly what I'd hoped for when I was scrounging the Internet for a whole wheat scone recipe!

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8 of 10 people found the following review helpful:
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Excellent scones!, October 7, 2005 - 01:11 PM
Reviewer: Jayne from New Hampshire
I expected whole wheat scones might be heavy, but these are delicious! I used King Arthur White Wheat Flour, unsalted butter and substituted skim milk for the cream. My husband is diabetic so I used Splenda instead of sugar (I never substitute Splenda on a 1:1 ratio - this time I used 1/3 the amount of Splenda to substitute for sugar). I'll make these again and again.

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2 of 3 people found the following review helpful:
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This recipe is very forgiving!, July 1, 2006 - 06:18 PM
Reviewer: Andy from New York City
I mixed the butter with my hands, had no #'s on my oven (had to guess the temperature), used 1 cup of pecans in place of the currants/raisins, added 2 tbsp of maple syrup, greased the baking sheet, and scooped them out with an ice cream scooper (got 9 scones instead of projected 15), and they came out scrumptious! Also made a brown sugar butter to put on them. Easy: 2 tablespoons of brown sugar for every stick of butter. Adjust at will! Loved the recipe and can't wait to make more.

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1 of 2 people found the following review helpful:
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Very good!, September 19, 2007 - 06:14 PM
Reviewer: Anonymous from Utah, USA
I'd never made scones before, let alone whole wheat scones, and these turned out beautifully. Reading the other comments first, I rubbed the margarine to incorporate it. I substituted soymilk for the cream because we're non-lacto-vegetarians. Yummy!!

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