Recipe: Whole wheat and sugar-free scones

My local café have stopped selling my favorite scones, and apparently I did a terrible job hiding my disappointment when they told me. Not only was I offered a free cinnamon bun to ease the pain, but I was also given the recipe for the scones. Let’s bake!


5 dl whole-wheat flour
1 dl oatmeal
2 dl flour
1/2 ts salt
4 ts baking soda
4 dl yoghurt
6 ss sukrin
40 g hazelnuts
40 g walnuts
40 g dried cranberries


Preheat your oven to 170° C while you make the dough.

Mix all the dry ingredients in a bowl. Add yogurt and lightly chopped nuts and dried cranberries. Stir the mix in a kitchen machine for a few minutes until you have a smooth and rather sticky dough.

Sprinkle flour on your work surface and roll the dough into a thick roll. Cut it into 8 equal pieces, and place them on a baking tray covered with greaseproof paper. Bake for about 15 minutes.

The scones taste really good on their own with a glass of milk, or with jam or brown cheese on top. Delicious, right?


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