Best Brown Sugar Wheat Scones Recipes

THE BEST SCONES

Steps:

• Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
• Whisk the cream, egg and milk powder in a liquid measuring cup. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter and pulse only until pea-size pieces remain. Transfer to a large bowl and make a well in the center. Pour the wet ingredients into the well and mix with a fork, incorporating the dry ingredients a little at a time until a shaggy dough forms (it's okay if the dough looks a little dry, just don't overwork it). Lightly knead the dough in the bowl until it just comes together.
• Turn the dough out onto a lightly floured surface and pat into a 1-inch-thick rectangle (about 9 by 7 inches). Cut in half lengthwise, then cut in half again crosswise; you should have 4 equal rectangles. Cut each piece in half from corner to corner making 8 triangular wedges. Transfer to the prepared baking sheet and freeze for 10 minutes.
• Brush the tops with cream and sprinkle with demerara sugar. Bake the scones until golden brown, 20 to 25 minutes. Let them cool on the baking sheet for 10 minutes, and then transfer to a wire rack to cool for 15 more minutes. Serve warm with softened butter and jam.

BROWN SUGAR SCONES

Steps:

• Preheat oven to 400. Combine the flours, baking powder, baking soda, salt, sugar, and cinnamon. Work in butter until small clumps form.
• Add walnuts, and raisins and toss to incorporate.
• Pour the buttermilk into the center of the mixture and stir until dough is just cohesive.
• Turn the dough out onto a lightly floured surface and bring together into a ball. Roll or pat the dough to a 1" thickness. Cut rounds using a 2" round biscuit cutter and transfer to parchment lined baking sheet.
• Or, pat into a square and cut square scones.
• Freeze for 15 minutes.
• Brush scones with cream, and sprinkle with sugar.
• Bake until they begin to brown, 20 to 22 minutes. Remove from the oven and cool on a rack.

HOW TO MAKE PERFECT SCONES

Steps:

• Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
• Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the add-ins, then mix together until everything appears moistened.
• Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it's too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges. To make 10-12 drop scones: Keep mixing dough in the bowl until it comes together. Drop scones, about 1/4 cup of dough each, 3 inches apart on a lined baking sheet. To make mini (petite) scones, see recipe note.
• Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
• Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
• Meanwhile, preheat oven to 400°F (204°C).
• Line a large baking sheet with parchment paper or silicone baking mat(s). If making mini or drop scones, use 2 baking sheets. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
• Bake for 18-26 minutes or until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. Remove from the oven and cool for a few minutes. Feel free to top with any of the toppings listed in the recipe Note below.
• Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

WHOLE WHEAT BLUEBERRY SCONES

Steps:

• In a large bowl, combine the flours, brown sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Stir in blueberries. Turn onto a floured surface; gently knead 10 times. , Transfer dough to a baking sheet coated with cooking spray. Pat into a 9-in. circle. Cut into 12 wedges, but do not separate. Sprinkle with sugar. , Bake at 375° for 30-35 minutes or until golden brown. Serve warm.

BROWN SUGAR BROWNIES

Steps:

• Pre-heat oven to 350 degrees F (175 degrees C). Lightly grease a 9 x 9 x 1-3/4 inch pan.
• Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth.
• Stir in the flour mixture and the nuts until well blended. Spread evenly in prepared pan. Bake 25-30 minutes or until surface springs back when gently pressed. Cool slightly. While still warm, cut into bars with a sharp knife.

WHOLE-WHEAT SCONES

Steps:

• 1. Preheat the oven to 325°F. Mix the flour, baking powder, and salt together in a large bowl. Add the butter and use your fingers to pinch the butter and the flour mixture together; when it's all combined, it will resemble large bread crumbs.
• 2. Use a wooden spoon to mix in the brown sugar and raisins, and then add the buttermilk. If the dough is quite sticky, add more flour, 1 tablespoon at a time, until the dough has the texture of modeling clay. If it's too dry, add more buttermilk, 1 tablespoon at a time, until it's wet enough.
• 3. Turn the dough out onto a floured work surface and roll it out into a rectangle 1/4 inch thick. Cut the dough into 12 (3-inch) squares. Leftover scraps can be rerolled to make more scones.
• 4. Oil a baking sheet. Fold each square of dough in half diagonally to form a triangle, and lay it on the sheet. Bake the scones until the tops are golden brown, about 30 minutes. Serve warm, with jam and a pot of hot tea if you like.

WHOLE WHEAT BANANA SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Mix both flours, brown sugar, baking powder, and baking soda together in a large bowl. Cut in butter with a pastry blender until dough is loose and crumbly. Add bananas and cut in with the pastry blender. Stir in milk and eggs until just combined; dough will be sticky but should come together into a ball.
• Divide dough in half. Form each portion into a mound on one half of the prepared baking sheet, then pat to flatten into a 3/4- to 1-inch high circle. Use a sharp knife to score each circle into 8 wedges, cutting about 1/3-inch deep.
• Bake in the preheated oven until golden brown, 15 to 17 minutes. Remove from the oven and break scones apart at the score lines.

WHOLE-WHEAT BUTTERMILK SCONES WITH RAISINS AND OATMEAL

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment.
• Sift together flours, baking powder, baking soda, sugar and salt. Stir in oatmeal. Rub in butter, or place in a stand mixer fitted with the paddle and beat at low speed, or pulse in a food processor, until incorporated. Add buttermilk and raisins and mix just until dough comes together.
• Transfer to a lightly floured work surface and gently shape into a 1/2-inch thick rectangle. Cut either into 2-inch circles with a biscuit cutter or into 6 squares, then cut each square in half on the diagonal. Transfer to baking sheet. Bake 15 minutes, until browned on the bottom. Flip over, bake 2 more minutes, and remove from the heat. Serve warm or allow to cool.