Name: Spring Onion and Parmesan Whole-Wheat Scones
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 12 scones
Ingredients: 1 cup plus 2 tablespoons (4.1 ounces) whole-wheat flour; 1 1/2 cups (6.5 ounces) all-purpose flour; 1 tablespoon plus 1/2 teaspoon baking powder; 1 tablespoon sugar; 1/2 teaspoon salt; 4 tablespoons (1/2 stick) cold unsalted butter, cut into cubes; 1/3 cup chopped spring or green onions, green parts only (from about 2 spring onions); 1/3 cup (0.6 ounces) shredded Parmesan; 1 tablespoon chopped fresh thyme leaves; 1 large egg; 1 cup reduced-fat (2 percent) milk; Nonstick cooking spray

Heat the oven to 400 degrees F. Spread parchment paper on a large baking sheet and sprinkle with 1 tablespoon whole-wheat flour. Set aside.

Mix together the all-purpose flour, baking powder, sugar, salt and 1 cup whole-wheat flour in a large bowl, using a fork. Cut or rub in the butter into the flour mixture, with a pastry blender or your fingertips, until the mixture resembles coarse sand with a few pea-sized butter pieces remaining. Add the onions, cheese and thyme and toss gently.

Whisk together the egg and milk in a small bowl; add to the flour mixture and stir gently with a wooden spoon just until mixed (do not overmix). The dough will be sticky.

Turn the dough onto the prepared baking sheet. Sprinkle with the remaining tablespoon whole-wheat flour. Using a serrated knife that's been coated with cooking spray, divide the dough in half and shape into two 5-inch circles. Score each circle into 6 wedges with the knife.

Bake until firm to the touch, 20 to 25 minutes. Cut each circle into 6 wedges using the scored lines and serve.

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Spring Onion and Parmesan Whole-Wheat Scones

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