Whole Wheat, Honey and Raisin Scones

I developed this recipe a few years ago when some customers requested a healthier alternative to our chocolate chip and cranberry orange scones for their morning coffee ritual.  In this recipe I use yogurt because I love the tanginess and it replaces 2/3 of the butter otherwise necessary.  Since whole wheat flour is a healthier option, it is best complimented by the honey and golden raisins.

 

Stir together in a bowl:

 

2 cups Whole Wheat Pastry Flour
1 Tabl. Baking Powder
1/2 tsp. Baking Soda
1 tsp. Salt
3/4 cup Golden Raisins

 


Whisk together in a bowl:

3/4 cup Yogurt, plain
1/4 cup Melted Butter
2 Tabl. Honey
1 Egg
1/2 tsp. Vanilla Extract

Stir the wet ingredients into dry ingredients – mix well.

Turn the dough out onto the counter and knead just a bit to bring the dough together.  Press down with hands to make an 8” circle.  Move the round of dough onto a baking sheet.  Cut this circle into 6-8 wedges.   Sprinkle with sugar.  Bake for 25-30 minutes in 350 degree oven.

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About bakingway

Baker/Pastry Chef for over 25 years.

Posted on February 11, 2011, in Breakfast, Healthier Snacks/Desserts, Recipes and tagged , , , . Bookmark the permalink. Leave a comment.

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