Imagine biting into a scone so perfectly balanced between wholesome and indulgent that it feels like a culinary revelation! These Whole Wheat Orange Scones aren't just another breakfast pastry - they're a sunshine-infused, nutrient-packed morning miracle that will elevate your breakfast game from ordinary to extraordinary. Packed with the bright, citrusy essence of fresh orange and the hearty goodness of whole wheat, these scones promise to turn even the most mundane morning into a gourmet experience.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: British
Serves: 8 scones
Ingredients
- 2 cups whole wheat flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter
- 1/2 cup orange juice
- Zest of 1 orange
- 1 egg
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine whole wheat flour, sugar, baking powder, and salt. Whisk these dry ingredients together until well blended.
- Cut cold butter into small cubes and add to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces.
- Zest the entire orange directly into the flour mixture, ensuring you only use the bright orange outer layer and avoid the white pith.
- In a separate small bowl, whisk together the orange juice and egg until well combined.
- Pour the wet ingredients into the dry ingredients. Gently mix with a wooden spoon or spatula until just combined. Be careful not to overmix, as this can make the scones tough.
- Transfer the dough onto a lightly floured surface and gently knead 2-3 times to bring the dough together.
- Pat the dough into a circular shape approximately 1-inch thick. Using a sharp knife, cut the circle into 8 equal wedges.
- Place the scone wedges on the prepared baking sheet, leaving some space between each scone.
- Optional: Brush the top of each scone with a little extra orange juice or beaten egg for a golden finish.
- Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. These scones can be stored in an airtight container at room temperature for 2-3 days.
Tips
- Keep your butter COLD - this is crucial for achieving those signature flaky layers. Cold butter creates steam pockets during baking, resulting in a lighter texture.
- Don't overwork the dough! Mix just until ingredients are combined. Overworking develops gluten, which can make your scones tough and dense.
- For extra zestiness, consider adding a sprinkle of orange zest on top of the scones before baking or creating a simple orange glaze with powdered sugar and fresh orange juice.
- Use fresh, high-quality whole wheat flour for the best flavor and texture. If possible, choose a finely milled whole wheat flour for a softer crumb.
- If you prefer a slightly sweeter scone, you can add a handful of white chocolate chips or dried cranberries to the dough for additional flavor complexity.
Nutrition Facts
Calories: 260kcal
Carbohydrates: 35g
Protein: 5g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 50mg
