Wheat Germ Scones With Dried Fruit And Nuts Recipes

WHEAT GERM SCONES WITH DRIED FRUITS AND NUTS

Steps:

• Position rack in center of oven and preheat to 400°F Line rimmed baking sheet with parchment paper. Mix 1/2 cup buttermilk, dried fruit, and vanilla in medium bowl.
• Whisk flour, wheat germ, 1/3 cup brown sugar, cardamom, and ginger in large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Stir in almonds, then buttermilk mixture. Mix until dough comes together in moist clumps. Gather dough together. Turn out onto lightly floured work surface; flatten to 8-inch round. Using large knife, cut round into 8 wedges. Place on prepared baking sheet, spacing apart. Brush scones with buttermilk and sprinkle lightly with additional brown sugar.
• Bake scones until golden and tester inserted into center comes out clean, about 25 minutes. Serve warm or at room temperature.

CRANBERRY ORANGE WHEAT SCONES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• In a large bowl, stir together the whole wheat flour, wheat germ, brown sugar, baking powder, salt and nutmeg. Mix in shortening until everything looks crumbly. Stir in the cranberries and orange zest. In a separate bowl, stir together the egg, milk and orange juice. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until dough forms. Turn out onto a floured surface and knead briefly to get the dough to hold together. Roll out to 1/2 inch thickness and cut into circles with a biscuit cutter. Place scones 2 inches apart on the baking sheet.
• Bake in the preheated oven until the tops and bottoms are golden brown, 15 to 20 minutes. Serve warm.

WHEAT GERM SCONES WITH DRIED FRUIT AND NUTS

Steps:

• Position rack in center of oven and preheat to 400°F. Line rimmed baking sheet with parchment paper. Mix 1/2 cup buttermilk, dried fruit, and vanilla in medium bowl.
• Whisk self-rising flour, wheat germ, 1/3 cup brown sugar, cardamom, and ginger in large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Stir in almonds, then buttermilk mixture. Mix until dough comes together in moist clumps. Gather dough together. Turn out onto lightly floured work surface; flatten to 8-inch round. Using large knife, cut round into 8 wedges. Place on prepared baking sheet, spacing apart. Brush scones with buttermilk and sprinkle lightly with additional brown sugar.
• Bake scones until golden and tester inserted into center comes out clean, about 25 minutes. Serve warm or at room temperature.