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 LOCATION: Recipes >> Breads Quick >> Whole Wheat Scones
Recipe Reviews: How does this recipe taste? Average Ratings:
Write an ON-LINE REVIEW and share your thoughts with others. 40 of 41 people found the following review helpful:
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. Was this review helpful to you? Yes No 8 of 9 people found the following review helpful:
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! Was this review helpful to you? Yes No 8 of 10 people found the following review helpful:
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. Was this review helpful to you? Yes No 2 of 3 people found the following review helpful:
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. Was this review helpful to you? Yes No 1 of 2 people found the following review helpful:
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!! Was this review helpful to you? Yes No 
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Whole Wheat Scones
