Morning Glory Scones

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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.

Morning Glory Scones
Cook Time:
20 mins
Additional Time:
25 mins
Total Time:
45 mins
Servings:
12
Yield:
12 servings
Nutrition Profile:

Ingredients

  • 1 ½ cups all-purpose flour plus 2 tablespoons, divided

  • 1 ¼ cups white whole-wheat flour

  • 1 tablespoon plus 1 teaspoon baking powder

  • ¼ cup sugar

  • ½ teaspoon salt

  • 5 tablespoons cold unsalted butter, cut into 1/2-inch cubes

  • ½ cup shredded carrot

  • ½ cup raisins

  • cup chopped toasted pecans

  • cup shredded sweetened coconut

  • 1 teaspoon ground cinnamon

  • 1 cup reduced-fat milk or buttermilk

  • 1 large egg

  • Sweet Scone Glaze (optional, see Tip)

Directions

  1. Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.

  2. 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.

  3. Whisk milk (or buttermilk) and egg in a medium bowl; stir into the dry ingredients until just combined.

  4. 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.

  5. Bake the scones until firm to the touch, 18 to 24 minutes. Glaze, if desired.

Tips

Make Ahead Tip: Store airtight for up to 1 day; reheat at 300°F for 10 to 15 minutes.

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)

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Originally appeared: EatingWell Magazine, March/April 2015

Nutrition Facts (per serving)

233 Calories
9g Fat
35g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Serving Size 1 scone
Calories 233
% Daily Value *
Total Carbohydrate 35g 13%
Dietary Fiber 3g 9%
Total Sugars 10g
Added Sugars 5g 10%
Protein 5g 11%
Total Fat 9g 11%
Saturated Fat 5g 23%
Cholesterol 30mg 10%
Vitamin A 977IU 20%
Vitamin C 1mg 1%
Folate 55mcg 14%
Sodium 287mg 12%
Calcium 130mg 10%
Iron 3mg 17%
Magnesium 15mg 3%
Potassium 153mg 3%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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