Whole-Wheat Scones

Whole-Wheat Scones

4 Reviews
From: EatingWell Magazine, April 1998

This simple scone is sure to become a regular addition to your brunch menu.

Ingredients 16 servings

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  • 4 tablespoons reduced-fat cream cheese, cut into small pieces
  • 2 tablespoons butter, cut into small pieces
  • 2 cups whole-wheat pastry flour
  • 2 tablespoons light brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ¼ cup currants
  • 1 teaspoon freshly grated orange zest
  • ⅔ cup plus 1 tablespoon buttermilk, divided


  • Active

  • Ready In

  1. Preheat oven to 400°F. Lightly oil a large baking sheet or coat it with nonstick spray. Place cream cheese and butter in freezer to chill, about 10 minutes.
  2. Combine flour, brown sugar, baking powder, baking soda and salt in a large mixing bowl. Cut cream cheese and butter into flour mixture using a pastry blender or your fingers until it resembles coarse meal. Add currants and orange zest and toss to incorporate. Make a well in the flour mixture. Add ⅔ cup buttermilk, stirring with a fork until just combined.
  3. Transfer dough to a well-floured surface and knead gently 7 or 8 times. Divide dough in half. With floured hands, pat each piece into a circle about ½ inch thick. With a floured knife, cut each circle into 8 wedges. Transfer to prepared baking sheet. Lightly brush tops with remaining 1 tablespoon buttermilk.
  4. Bake scones for 12 to 15 minutes, or until golden and firm. Transfer to a wire rack to cool slightly. Serve warm.
  • Make Ahead Tip: Store well wrapped in the freezer for up to 1 week. Thaw at room temperature. Warm slightly before serving.

Nutrition information

  • Per serving: 86 calories; 2 g fat(1 g sat); 2 g fiber; 14 g carbohydrates; 2 g protein; 2 mcg folate; 6 mg cholesterol; 2 g sugars; 72 IU vitamin A; 1 mg vitamin C; 50 mg calcium; 0 mg iron; 273 mg sodium; 32 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, ½ fat

Reviews 4

August 26, 2014
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By: EatingWell User
Just a spoonful of sugar (more) I thought the amount of sugar stated in the recipe was pretty small, but foolishly decided to proceed without tasting. (Just wasn't in the mood for raw dough at that point in the evening.) Maybe making the dough as is but slathering on some frosting would do the trick. Pros: The dough is nice and easy to handle, Cons: but wow, does this need more sugar.
June 15, 2010
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By: EatingWell User
I too added blueberries and lemon zest. very good. I also made a lemon confectioner's sugar glaze to drizzle over the top for something extra special. recommend using buttermilk; it really adds to the scones.
June 03, 2010
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By: EatingWell User
Yum! I made these with frozen blueberries and lemon zest instead of currants and orange zest. I subbbed the pastry flour with corn starch and regular whole wheat flour like the previous comment suggested, and they turned out fine. I could see using different fruit /flavor combinations easily with this recipe.
February 08, 2010
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By: EatingWell User
Love this recipe! Made them without the currants as I don't care for them and they were wonderful with just the orange zest. Also made a batch without the currants and orange zest and added toffee pieces. Great! I didn't have any w.w. pastry flour on hand and so I put two tbsp. of corn starch in my one cup measure before filling the rest with regular whole wheat flour. Worked fine. This will be a staple recipe for me.
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