Apple & Pear Scones made with Whole Grains
on Jan 06, 2011, Updated Oct 27, 2023
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Apple & pear scones made with whole grains are one of our most favorite breakfasts! Make some for the freezer and enjoy them later.
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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.
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If you’re having trouble seeing the ingredient amount in the recipe card, here they are:
2 cups unbleached flour
1/2 cup whole wheat flour
1/2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1/2 cup sugar, preferably raw sugar, but any sugar will do
1/2 cup cold butter
1/2 cup diced apple
1/2 cup diced pear
2/3 cup buttermilk
1/2 cup whole wheat flour
1/2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1/2 cup sugar, preferably raw sugar, but any sugar will do
1/2 cup cold butter
1/2 cup diced apple
1/2 cup diced pear
2/3 cup buttermilk
Have you ever tried whole grain baking, like apple & pear scones?
Yield: 8 servings
Apple & Pear Scones with Whole Grains
A delicious apple and pear scone made with raw sugar and whole grains. Delicious!
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Ingredients
- 2 cups unbleached flour
- 1/2 cup whole wheat flour
- 1/2 tsp. baking soda
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup sugar, preferably raw sugar, but any sugar will do
- 1/2 cup cold butter
- 1/2 cup diced apple
- 1/2 cup diced pear
- 2/3 cup buttermilk
Instructions
- Preheat oven to 375 degrees.
- Combine all dry ingredients and cut in butter until the mix resembles small peas.
- Add the diced fruit and then add milk.
- Stir until combined.
- Turn dough out onto a cooking stone.
- Form a 9" circle.
- Top with extra sugar if desired.
- Cut circle into 8 pie shaped pieces.
- Separate the pieces so they don't touch.
- Bake for 22-28 minutes.
- Enjoy!
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 311Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 477mgCarbohydrates: 46gFiber: 2gSugar: 16gProtein: 5g
Nutritional data is provided as a courtesy and might not always be correct.
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!
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 ).
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!!
where do you get dried buttermilk? that would be so handy!
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.
I was planning to grab a copy of your scone recipe until I looked at the ingredients list and discovered that a few of the ingredients have a question mark (?) instead of an actual amount listed (whole wheat flour, baking soda, salt, both sugars). I am wondering if this is for the cook to decide how much to use, or is something else going on with this recipe?
Thanks,
Martha
I think it is fixed now. They should be listed – so strange that the amounts disappeared. Thanks for bringing that to my attention, Martha. – Michelle