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.
From EatingWell: April 1998
This simple scone is sure to become a regular addition to your brunch menu.
4 Reviews for Whole-Wheat Scones
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.
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.
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.