Spring Onion and Parmesan Whole-Wheat Scones
- Level: Easy
- Yield: 12 scones
-
- Nutritional Analysis
- Per Serving
- Calories
- 152
- Total Fat
- 5 grams
- Saturated Fat
- 3 grams
- Sodium
- 295 milligrams
- Carbohydrates
- 21 grams
- Dietary Fiber
- 2 grams
- Protein
- 5 grams
- Sugar
- 2 grams
- Total: 45 min
- Active: 20 min
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
Directions
- 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.