Yield: 12 servings
Serving Size: 1 scone
Active Time: 20 minutes
Total Time: 45 minutes
To Make Ahead: Store airtight for up to 1 day; reheat at 300°F for 10 to 15 minutes.
No bakery degree required for this recipe: these healthy carrot- and raisin-studded morning glory scones are as easy to make as a batch of muffins. White whole-wheat flour adds a boost of fiber, and just enough butter gives them great flavor and texture without going overboard on calories. For a sweeter scone, drizzle with the optional scone glaze.
- 1 1/2 cups all-purpose flour plus 2 tablespoons, divided
- 1 1/4 cups white whole-wheat flour
- 1 tablespoon plus 1 teaspoon baking powder
- 1/4 cup sugar
- 1/2 teaspoon salt
- 5 tablespoons cold unsalted butter, cut into 1/2-inch cubes
- 1/2 cup shredded carrot
- 1/2 cup raisins
- 1/3 cup chopped toasted pecans
- 1/3 cup shredded sweetened coconut
- 1 teaspoon ground cinnamon
- 1 cup reduced-fat milk or buttermilk
- 1 large egg
- Sweet Scone Glaze (optional )
- Preheat oven to 400°F. Coat a large baking sheet with cooking spray.
- Whisk 1 1/2 cups all-purpose flour, whole-wheat flour, baking powder, sugar and salt in a large bowl. Using a pastry blender or your fingertips, cut or rub butter into the dry ingredients. Stir in carrot, raisins, pecans, coconut and cinnamon.
- Whisk milk (or buttermilk) and egg in a medium bowl; stir into the dry ingredients until just combined.
- Sprinkle a work surface with 1 tablespoon flour. Turn the dough out and sprinkle the top with the remaining 1 tablespoon flour. Knead three to five times, or until the dough just comes together. Divide in half and pat each piece into a 5-inch circle. Cut each circle into 6 wedges and transfer to the prepared baking sheet.
- Bake the scones until firm to the touch, 18 to 24 minutes. Glaze, if desired.
Recipe Tips & Notes:
- To make Sweet Scone Glaze, whisk 3/4 cup lightly packed confectioners’ sugar and 2 tablespoons lemon juice (or milk) in a small bowl until smooth. Adjust consistency with a little more sugar or liquid as desired. Drizzle over warm scones with a fork or spread with a pastry brush. Makes: about 1/3 cup (enough to coat 12 scones with about 1 teaspoon glaze each)
Per serving: 233 calories; 9 g fat (4 g sat, 3 g mono); 30 mg cholesterol; 35 g carbohydrate; 5 g added sugars; 10 g total sugars; 5 g protein; 3 g fiber; 287 mg sodium; 153 mg potassium.
Nutrition Bonus: Vitamin A (20% daily value), Iron (17% dv)
2 Carbohydrate Serving(s)
Exchanges: 1 1/2 starch, 2 fat
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. EatingWell cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.
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