Wheat Germ Scones with Dried Fruits and Nuts
Elevate your breakfast or tea-time spread with these wholesome Wheat Germ Scones with Dried Fruits and Nuts. Packed with the nutty goodness of wheat germ, heart-healthy whole wheat flour, and a delightful mix of dried cranberries and crunchy nuts, these scones offer the perfect balance of flavor and texture. A touch of vanilla enhances their natural sweetness, while an optional sprinkle of coarse sugar adds a sparkly, irresistible finish. Quick to prepare in just 20 minutes, these golden-brown scones are tender on the inside with a lightly crisp exterior. Perfect served warm with butter or jam, they’re a nutrient-rich, satisfying treat that’s ideal for any time of day.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups whole wheat flour
- 0.25 cups wheat germ
- 1 tablespoon baking powder
- 0.5 teaspoons salt
- 2 tablespoons granulated sugar
- 0.5 cups unsalted butter (cold, diced)
- 0.75 cups whole milk
- 1 teaspoon vanilla extract
- 0.5 cups dried cranberries (or any dried fruit of your choice)
- 0.5 cups chopped nuts (e.g., walnuts, almonds, or pecans)
- 1 large egg (for brushing)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, wheat germ, baking powder, salt, and granulated sugar until well-combined.
Add the cold, diced butter to the bowl. Use a pastry cutter or your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
In a separate small bowl, whisk together the milk and vanilla extract.
Pour the milk mixture into the dry ingredients and stir gently with a wooden spoon until just combined. Avoid overmixing to keep the scones tender.
Fold in the dried cranberries and chopped nuts, ensuring they are evenly distributed throughout the dough.
Turn the dough out onto a lightly floured surface and shape it into a round disk about 1 inch thick. Using a sharp knife, cut the disk into 8 equal wedges.
Arrange the wedges on the prepared baking sheet, spacing them about 1–2 inches apart.
In a small bowl, beat the egg and use a pastry brush to lightly brush the tops of the scones with the egg wash. Sprinkle with coarse sugar, if desired.
Bake the scones for 12–15 minutes, or until the tops are golden brown and the edges are set.
Remove the scones from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy with butter, jam, or simply on their own!
Nutrition Facts
Calories |
355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 8.9 g | 45% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 343 mg | 15% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 13.9 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 164 mg | 3% | |
*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.
