Scones - Whole Grain Raspberry

By mariannefeldman

culinary school of the rockies


Bake up a batch of scones and enjoy as a tasty breakfast treat or with a cup of tea. We substituted whole wheat flour and honey in place of some of the white flour and sugar to make them a little more healthy.

Ingredients

• 1 1/2 cups all purpose flour
• 1/2 cup whole wheat flour
• 3/4 Tbsp baking powder
• 1/2 tsp salt
• 1/2 cup canola oil
• 1/3 cup honey
• 1 tsp vanilla
• 1/3 cup water
• 1 cup raspberries
• 1 egg, beaten lightly for egg wash

Details

Servings 12
Adapted from culinaryschoolrockies.com

Preparation

Step 1

1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper and grease thoroughly.
2. In a large bowl, whisk together the dry ingredients and stir in the oil, honey, vanilla and water.
3. Fold in the raspberries gently.
4. Scoop a dozen small mounds of batter on to the sheet pan and brush the tops of with egg wash.
5. Bake for about 20 minutes or until the tops of the scones are golden brown.
6. Let cool completely on racks and serve with jam, butter, or both.