Lemony Light Wheat Scones

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Scones made with whole wheat and white flour, cream, eggs, butter and lemon peel. 
Recipe By: Stone-Buhr Flour
  • PrepN/A |
  • TotalN/A |
  • ServesMakes 12 scones.


    • 2 egg
    • 1 1/2 cups Stone-Buhr unbleached white bread flour, plus extra for shaping
    • 1 Tbsp grated lemon peel
    • 3 tsp baking powder
    • 1/2 cup Stone-Buhr whole wheat flour
    • 1 Tbsp sugar
    • 1/4 cup butter cut into pieces (1/2 stick)
    • 1/2 tsp salt
    • 1/3 to 1/2 cup cream (or milk)
  • Topping:
    • 1 egg white, lightly beaten with 2 Tbsp. sugar and
    • 2 tsp grated lemon peel, until sugar is dissolved.


In a medium bowl, mix both flours, the baking powder, sugar and salt. Add the butter and lemon peel.With a fork, cut in the butter until mixture resembles coarse crumbs. In a small bowl, whisk 1/3 cup cream with the 2 eggs. Add to the dry ingredients, and gently stir until moistened and well mixed. If the dough seems too
dry, add the rest of the cream. It should be firm enough to handle, but still very soft.

Scrape onto a lightly-floured board, and knead gently and briefly until blended just a few seconds. Pat the dough into a 9 x 6-inch rectangle.With a floured chef ’s knife, cut into (6) 3-inch squares, then cut each square into a triangle, to get 12 pieces.

Make topping.

Place scones 2-inches apart onto an oiled baking sheet. Brush each with the topping.

Bake in a pre-heated 425°F oven for 12 to 15 minutes, until a golden brown.

Cool scones slightly on a rack. They are best if served warm, but can be frozen or re-heated.
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