Brown Scones
Elevate your breakfast or teatime spread with these wholesome and irresistibly hearty Brown Scones. Made with a blend of whole wheat and all-purpose flour, these scones strike the perfect balance between nutty richness and tender, buttery layers. Lightly sweetened with brown sugar and topped with optional rolled oats for added texture, these golden beauties are as nutritious as they are delicious. Quick and easy to prepare in just 30 minutes, they’re ideal for busy mornings or last-minute gatherings. Serve them warm with butter, jam, or cream for a comforting treat that highlights their rustic charm. Perfect for fans of traditional baked goods with a healthy twist, this recipe is a must-try!
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Recipe Information
Ingredients
- 250 grams Whole wheat flour
- 100 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 75 grams Unsalted butter
- 25 grams Brown sugar
- 180 milliliters Milk
- 1 large Egg
- 15 grams Rolled oats (optional, for topping)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, and salt.
Cut the cold unsalted butter into small cubes and add it to the dry ingredients. Use your fingertips to rub the butter into the flour mixture until it resembles coarse breadcrumbs.
Stir in the brown sugar, ensuring it is evenly distributed.
In a separate bowl, whisk together the milk and egg until well combined. Reserve about 1 tablespoon of this mixture to use as a glaze later.
Pour the wet ingredients into the dry mixture and mix gently with a wooden spoon until the dough comes together. Be careful not to overmix; the dough should be slightly sticky but manageable.
Lightly flour your work surface and turn the dough out onto it. Gently pat the dough into a circle about 2.5 cm (1 inch) thick.
Use a round cutter (around 5 cm or 2 inches in diameter) to cut out scones. Re-roll any leftover dough to cut more scones until all the dough is used.
Place the scones on the prepared baking sheet, spacing them slightly apart. Brush the tops with the reserved milk and egg mixture.
If desired, sprinkle a small pinch of rolled oats on each scone for added texture and visual appeal.
Bake in the preheated oven for 12-15 minutes, or until the scones are golden brown and have risen nicely.
Remove the scones from the oven and let them cool on a wire rack for a few minutes. Serve warm or at room temperature with butter, jam, or cream.
Nutrition Facts
Calories |
2115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.7 g | 106% | |
| Saturated Fat | 43.0 g | 215% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 2292 mg | 100% | |
| Total Carbohydrate | 305.9 g | 111% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 35.3 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 401 mg | 31% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1585 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
