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Buttery whole wheat scones with currants

Updated on August 6, 2015
ecogranny profile image

A long-time whole grain baker, Kathryn discovered the thrill and ease of cooking with whole, fresh foods decades ago. Still chopping!

Homemade whole wheat currant scones fresh from the oven - © L Kathryn Grace, all rights reserved
Homemade whole wheat currant scones fresh from the oven - © L Kathryn Grace, all rights reserved

If you have a food processor, you can pop these buttery whole wheat scones with currants into the oven in just ten minutes.

Set them piping hot on the brunch table. Nosh them with your weekend coffee. Serve leftovers--if you have any--with a savory butternut squash soup on a crisp autumn day.

With whole wheat, you pack a lot of healthy home baked goodness into a weekend or holiday treat, and in far less time than it would take to run to the local bakery, stand in line, and bring home a bag of (not so healthy) pastries.

Lovely and rich as they are, these scones are also wonderful sliced open, with a smidgen more butter melting over, and a trickle of honey or homemade jam.

Oh, and if you're lucky enough to have some left over the next day, as I am the day after making that batch up there, pop them in the toaster oven for a quick warmup. We are "mmmmmm-mmmmm"-ing all over again--crispy on the outside, moist and tender on the inside, and oh-so-tasty.

Whole wheat baker's tip

For fluffiest biscuits, before measuring, whisk the whole wheat flour with a fork in its canister, then spoon into the measuring cup

Variations on this theme

Variation 1: For added protein and richness, add 3/4 C grated sharp cheddar cheese and mix well before adding the liquid ingredients.

Variation 2: For a special Christmas morning brunch treat, substitute whole dried cranberries for the currants, add the zest of one orange to the dry ingredients, and replace part of the milk/yogurt with the fresh squeezed juice of one orange.

Variation 2: For a fruitier scone, add 1 t ground cinnamon to the dry mixture, and replace the currants with one whole apple, chopped, 3/4 C dried cranberries, and 3/4 C grated cheese.

Variation 3: To make these scones vegan, substitute 1/2 C raw, cold-pressed coconut oil for the butter and 1 C organic coconut milk (homemade if you make your own) for the milk or yogurt.

  • Prep time: 10 min
  • Cook time: 20 min
  • Ready in: 30 min
  • Yields: 10-12
Cast your vote for Buttery whole wheat scones with currants

Ingredients

  • 2 C Whole wheat flour
  • 1-1/2 t Baking powder
  • 2 t Turbinado sugar
  • 1/2 t Sea salt
  • 1/2 C Cold unsalted butter
  • 3/4 C Dried currants
  • 1 C Minus 1 T Whole milk or fresh yogurt
  • 1 Egg white Mixed with 1 T filtered water
Norpro Stainless Steel Scraper/Chopper
Norpro Stainless Steel Scraper/Chopper

This inexpensive, dishwasher safe bench knife is one of the most versatile tools in my kitchen. Use it to cube your butter, scrape and lift your chopped apples into the bowl, divide your scones dough into triangles, and in dozens of other ways.

 

Instructions

  1. Preheat oven to 450F.
  2. Place chopping blade in food processor and add dry ingredients in order given. Pulse to mix.
  3. Dice the butter into 1/2-inch cubes, add to mixture and process until largest pieces are the size of a large pea, less than 30 seconds.
  4. Pour mixture into a mixing bowl and stir in the currants until well distributed.
  5. Make a well in the center, and add the milk or yogurt.
  6. Combine quickly until just moistened. Mixture will be fairly wet for a quick-bread dough. Dump all at once onto flour-dusted parchment paper or well-floured board.
  7. Quickly bring the dough into a round and pat flat, to about 1" in height. For most tender scones, work the dough as little as possible.
  8. Cut into triangles with a bench knife and place on parchment- or Silpat-lined baking sheet.
  9. Lightly whisk egg white with 1 tablespoon cold water.
  10. Brush tops and sides of each scone with the egg mixture.
  11. Pop into the oven for 15-20 minutes, until golden brown on top but still slightly soft to touch. Do not over-bake. Scones will continue baking after you remove them from the oven.
  12. Remove from oven, leaving scones on tray, and cool over wire rack five minutes.
  13. Lift to rack to continue cooling. Better still, serve immediately, just as they are. You can smear with butter, honey or homemade jam, but you don't really need it.

Please sign my guest book. Are you a fan of whole wheat? Have a favorite recipe you use again and again? Or do you prefer white flour when you bake?

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    • ecogranny profile image
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      Kathryn Grace 3 years ago from San Francisco

      @Tom Maybrier: It does indeed, Tom. Quite often, I substitute a little red onion and chopped green, red and orange bell peppers for the currants. So good that way! In fact, the basic recipe is so forgiving that it is great fun to experiment. Thanks for the visit!

    • Tom Maybrier profile image

      Tom Maybrier 3 years ago

      I bet a savory variation would play well with the whole wheat flour!

    • ecogranny profile image
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      Kathryn Grace 3 years ago from San Francisco

      @sha-ron: I hope you enjoy them as much as we do. Thank you for stopping by.

    • ecogranny profile image
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      Kathryn Grace 3 years ago from San Francisco

      @SteveKaye: E-mailing bites now, Steve. : ) Thanks for the fun comment. Totally made my day.

    • sha-ron profile image

      sha-ron 3 years ago

      I love trying different scone recipes, these look great

    • profile image

      SteveKaye 3 years ago

      Yum. Okay, double Yum. Wait, maybe triple Yum. - - - How many Yums are there in a delicious? Can you send me a bite and I'll report back.

    • ecogranny profile image
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      Kathryn Grace 3 years ago from San Francisco

      @puppy-love: Yes it is. We change it up most every time.

    • ecogranny profile image
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      Kathryn Grace 3 years ago from San Francisco

      @topclimb lm: Thank you. Hope you come back and tell me what you thought of them.

    • puppy-love profile image

      puppy-love 3 years ago

      mmm delicious! and I love how flexible the recipe is!

    • topclimb lm profile image

      topclimb lm 3 years ago

      I am definitely going to try these. Made my mouth water... Nice lens!

    • BunnyFabulous profile image

      BunnyFabulous 3 years ago from Central Florida

      Gonna have to try these. Scones with hardly any prep and quick baking time sounds like a winner to me.

    • ecogranny profile image
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      Kathryn Grace 3 years ago from San Francisco

      @sirteacup: You'll have to let me know how it turned out for you.

    • ecogranny profile image
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      Kathryn Grace 3 years ago from San Francisco

      @JuliaJaf: Thank you.

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      JuliaJaf 3 years ago

      mmm.... look very testy

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      sirteacup 3 years ago

      Wow, these look great - I'm a sucker for scones! Thanks for the recipe, will have to try this on the weekend.

    • ecogranny profile image
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      Kathryn Grace 3 years ago from San Francisco

      @zshuyun: Thank you. Glad you like it.

    • ecogranny profile image
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      Kathryn Grace 3 years ago from San Francisco

      @Cari Kay 11: If you have a food processor, you could. Give it a try to let me know if I'm mistaken--or if you're happily surprised for that matter. : )

    • ecogranny profile image
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      Kathryn Grace 3 years ago from San Francisco

      @Glenda Motsavage: You're welcome. If you give them a try, do let me know what hubby--and you--think of the whole what version.

    • profile image

      zshuyun 3 years ago

      Very great article. This recipe is useful and not very hard to cook.

    • Cari Kay 11 profile image

      Kay 3 years ago

      Not sure I could do all that in under ten minutes but these do look good :)

    • Glenda Motsavage profile image

      Glenda Motsavage 3 years ago from The Sunshine State

      Scones... one of my husbands very favorite breakfast items, but I have to say we have never tried them with whole wheat. Love this idea. Thanks for sharing.

    • Nurse32 profile image

      Nurse32 3 years ago

      sounds good but I can't eat wheat, barley, and rye cause I'm gluten intolerant :/

    • ecogranny profile image
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      Kathryn Grace 3 years ago from San Francisco

      @Arachnea: Thank you! Be sure to let me know when you post a crumpet recipe. I'd love to know more about them and how to make them, especially if you use whole wheat.

    • Arachnea profile image

      Tanya Jones 3 years ago from Texas USA

      Yum. I've been thinking of late to restock the kitchen with baking ingredients. Mostly because I have a few things I want to try my hand at. Scones are one and crumpets are another along with English muffins. I'm gonna have to try your recipe.

    • ecogranny profile image
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      Kathryn Grace 3 years ago from San Francisco

      @astevn816 lm: You're welcome. I hope you enjoy them.

    • ecogranny profile image
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      Kathryn Grace 3 years ago from San Francisco

      @Mickie Gee: Quite a few of my cake recipes call for sifted flour, including pound cake. That extra little bit of air does seem to make a big difference. If you've shared your pound cake recipe here on Squidoo, do let me know, won't you?

    • astevn816 lm profile image

      astevn816 lm 3 years ago

      they look delicious, thank you for the recipe

    • Mickie Gee profile image

      Mickie Goad 3 years ago

      I love scones. These look so good and I am definitely going to make them. I like your tip about "whisking" the flour with a fork before measuring the flour. I recently made a pound cake and read on the box of cake flour that one should sift the flour before measuring--it did make for a fluffier cake and saved on the flour, too.

    • ecogranny profile image
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      Kathryn Grace 3 years ago from San Francisco

      @NuttSoRuff: Give this one a try and don't hesitate to come back and tell me what you thought of it. I'm always open to suggestions. Everyone's palate is a little different.

    • NuttSoRuff profile image

      NuttSoRuff 3 years ago

      Love whole wheat and I've been looking for a good scone recipe! Thanks!

    • ecogranny profile image
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      Kathryn Grace 3 years ago from San Francisco

      @Wilson Lisa: Thank you so much!

    • Wilson Lisa profile image

      Wilson Lisa 3 years ago from Hong Kong

      All the tempting recipe is worth to try.

    • ecogranny profile image
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      Kathryn Grace 3 years ago from San Francisco

      @feelingadventurous: Thank you for stopping by and for saying so.

    • profile image

      feelingadventurous 3 years ago

      I love scones, and these sound very good!

    • ecogranny profile image
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      Kathryn Grace 3 years ago from San Francisco

      @Mary Crowther: They're so easy to make, you can!

    • ecogranny profile image
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      Kathryn Grace 3 years ago from San Francisco

      @Diaper Bag Blog: Thank you, and thank you for stopping by.

    • ecogranny profile image
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      Kathryn Grace 3 years ago from San Francisco

      @bpratt lm: Terrific! Let me know how they compare to your favorites. I'm always eager to learn and up my game.

    • Mary Crowther profile image

      Mary Crowther 3 years ago from Havre de Grace

      I would love to have one of these with a hot cup of tea!

    • Diaper Bag Blog profile image

      Stanley Green 3 years ago from Czech Republic

      I love all kinds of wheat cakes. Those look really nice!

    • bpratt lm profile image

      bpratt lm 3 years ago

      I am a huge fan of scones, I will have to try these out!

    • ecogranny profile image
      Author

      Kathryn Grace 3 years ago from San Francisco

      @GrammieOlivia: I keep forgetting to ask my Brit-born son-in-law how close these are to theirs. One of these days I'll take him a batch and see.

      Thanks for stopping by.

    • ecogranny profile image
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      Kathryn Grace 3 years ago from San Francisco

      @Jamaican-Foods: You're welcome. Let me know whether you like, won't you?

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      GrammieOlivia 3 years ago

      I have had scones and been terrified to make them myself. One of my "foodie" friends always made it sound like an impossible to do task! ..............Hmmmmmm, think I will try yours at least you shared your recipe!

    • profile image

      Jamaican-Foods 3 years ago

      I going to try this cookie, Thank you.

    • ecogranny profile image
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      Kathryn Grace 3 years ago from San Francisco

      @Merrci: Thanks. Both are delicious. Let me know what you decide on.

    • Merrci profile image

      Merry Citarella 3 years ago from Oregon's Southern Coast

      How did I miss this one! I'd love to try whole wheat scones! With the cranberries I think, or blueberries. They look great!

    • ecogranny profile image
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      Kathryn Grace 3 years ago from San Francisco

      @VioletteRose LM: Give 'em a try and let me know what you think!

    • ecogranny profile image
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      Kathryn Grace 3 years ago from San Francisco

      @esmonaco: You're welcome. I hope you come back and let me know how it goes and whether you changed it up somehow.

    • VioletteRose LM profile image

      VioletteRose LM 3 years ago

      I have never had scones, sounds delicious!

    • esmonaco profile image

      Eugene Samuel Monaco 3 years ago from Lakewood New York

      I'm going to have to give this one a try!! Thanks for sharing your recipe :)

    • ecogranny profile image
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      Kathryn Grace 3 years ago from San Francisco

      @Heidi Vincent: Thank you. Substituting a little whole wheat flour for some of the white in a recipe is a good way to add a little extra fiber and nutrition to your baked goods.

    • Heidi Vincent profile image

      Heidi Vincent 3 years ago from GRENADA

      Nice scone recipe, Graceonline! I will try this with some variations of my own. I mix white flour and whole wheat flour generally.

    • ecogranny profile image
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      Kathryn Grace 3 years ago from San Francisco

      @kdmanme123: You're welcome. I'd love to hear how you tweak it.

    • profile image

      kdmanme123 3 years ago

      Thanks for the recipe, I've been looking for a good one for making scones

    • ecogranny profile image
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      Kathryn Grace 4 years ago from San Francisco

      @Faye Rutledge: You're welcome. I hope you enjoy them as much as we do.

    • Faye Rutledge profile image

      Faye Rutledge 4 years ago from Concord VA

      Thanks for this great recipe for scones. I've never tried them in whole wheat before.

    • ecogranny profile image
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      Kathryn Grace 4 years ago from San Francisco

      @AcornOakForest: I hope you enjoy them as much as we do. Happy Thanksgiving!

    • AcornOakForest profile image

      Monica Lobenstein 4 years ago from Western Wisconsin

      Mmmmm! I love scones, and these sounds delicious and easy. I will be trying this recipe!

    • ecogranny profile image
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      Kathryn Grace 4 years ago from San Francisco

      @tahirmahmood: I must admit, they are pretty good.

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      tahirmahmood 4 years ago

      These sound awesome!!!

    • ecogranny profile image
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      Kathryn Grace 4 years ago from San Francisco

      @RhondaAlbom: I made it with dried cranberries and fresh lemon juice for Sunday brunch. Soooo good.

    • RhondaAlbom profile image

      Rhonda Albom 4 years ago from New Zealand

      We make scones all the time, and this variety with whole wheat and currants sounds great! I might even try cranberry or sultanas in place of currants.

    • ecogranny profile image
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      Kathryn Grace 4 years ago from San Francisco

      @smine27: You're welcome. Do let me know when you try them and whether you tweaked them. I'm always keen on how other cooks adapt a recipe.

    • smine27 profile image

      Shinichi Mine 4 years ago from Tokyo, Japan

      Oh gosh, these look so good and I've been looking for a whole wheat scone recipe. Thank you!

    • ecogranny profile image
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      Kathryn Grace 4 years ago from San Francisco

      @Margaret Schindel: Thank you for the well-wishes, Margaret. If you make these, as I do, with all organic ingredients that have been processed as little as possible, they are all the healthier, despite the butter fat.

    • Margaret Schindel profile image

      Margaret Schindel 4 years ago from Massachusetts

      These sound awesome!!! I adore scones but have been trying to eat fewer and fewer baked goods made with processed foods. Looking forward to trying these! Best of luck in the November Food Club Quest, too.

    • ecogranny profile image
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      Kathryn Grace 4 years ago from San Francisco

      @anonymous: Thank you!

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      anonymous 4 years ago

      Yummeeee, and good luck in the November Squidoo Food Club Quest!

    • ecogranny profile image
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      Kathryn Grace 4 years ago from San Francisco

      @Diana Wenzel: Maybe next time I bake them. We ate the last today. : )

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      Renaissance Woman 4 years ago from Colorado

      If we leave our mailing address here, do you ship out a sample? ;-)

    • ecogranny profile image
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      Kathryn Grace 4 years ago from San Francisco

      @David Stone1: Yes, dangerously delicious.

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      Barbara Tremblay Cipak 4 years ago from Toronto, Canada

      They sound so good - !

    • David Stone1 profile image

      David Stone 4 years ago from New York City

      These look like something I could have every day. Better not, though. Really tempting recipe.