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Apple & Pear Scones made with Whole Grains

1.      apple & pear scones



322 cal


2 g


69 g


12 g
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Apple & Pear Scones with Whole Grains
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  • 2 cups unbleached flour
  • 1/2 cup whole wheat flour
  • 1/4 tsp. baking soda
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1/2 cup cold butter
  • 1/2 cup diced apple
  • 1/2 cup diced pear
  • 2/3 cup buttermilk


  1. Preheat oven to 375 degrees.
  2. Combine all dry ingredients and cut in butter until the mix resembles small peas.
  3. Add the diced fruit and then add milk.
  4. Stir until combined.
  5. Turn dough out onto a cooking stone.
  6. Form a 9" circle.
  7. Top with extra sugar if desired.
  8. Cut circle into 8 pie shaped pieces.
  9. Separate the pieces so they don't touch.
  10. Bake for 22-28 minutes.
  11. Enjoy!

Apple & Pear Scones made with Whole Grains

Simplify breakfast time by making scone packets for your freezer. I get out 5 different bowls, mix all of the dry ingredients together (one recipe per bowl), and then dump each bowl into a freezer bag. Then next time I want scones, instead of having to get all of the dry ingredients out again, I just pull a bag out of the freezer! I got this idea from Jessica over at Life As Mom and it works great for me.

Have you ever tried whole grain baking, like apple & pear scones?


  1. Great idea for the freezer! I loved the rhubarb scones you made, but we don't get much rhubarb, so I make blueberry or chocolate chip scones. Love them!
  2. yum! what a great idea about the freezer. do you add milk or cream when you cut in the butter?
    sometimes we make lemon or cranberry scones (i usually have fresh cranberry relish left over from thanksgiving that i freeze to add in ).
  3. Sara, I actually buy powdered milk - buttermilk and regular. I add the powder to the dry ingredients and then just add water when I want to make them. Lemon and cranberry both sound yummy!!
  4. Sara - I get it at Jeff's here in Wilton. It's called Cultured Buttermilk Powder - I find it in the baking aisle. It's a red/cream smallish container. You refridgerate it after opening it.

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