Lighten up your brunch table with these fragrant and tasty lemon and cherry whole wheat scones. There’s even a make-ahead option to make your morning easier.
For the kids, Easter morning may be all about Easter baskets and chocolate eggs. But for me, it’s about sipping on a hot cup of tea and munching on a warm hot cross bun, all while watching the boys run madly about the backyard in search of colored eggs filled with candy and coins (hey, the Easter Bunny has to get creative when one of the kids has sworn off of desserts…453 days and counting).
Hot cross buns are a “must” for us at Easter breakfast, a tradition that started with my mum and dad in Canada when I was a kid. The classic version is studded with currants, though I love to play with different mix-ins, such as dried cherries and lemon, or dark chocolate and cherries. Clearly, I have a thing for dried cherries.
This year I’m going to mix things up by serving whole wheat scones alongside the hot cross buns. If first made healthier scones when Steve’s cousin share her recipe for Crystallized Ginger & Chocolate Scones, which used homemade oat flour. “Homemade oat flour” sounds really time consuming, right? No way, sailor! All you do is pour some oats into a food processor and blend for about 1 minute. Done. You can even make extra flour and store it in ziploc bags in the freezer.
If you’re like me, the last thing you want to be doing on Easter morning (or any Sunday morning for that matter) is getting your hands and counters covered in flour and sticky dough. The beauty of these scones is that you can make them ahead of time. Simply the raw scones on a baking sheet lined with waxed paper. Place in the freezer uncovered. When the scones are completely frozen, place them in plastic freezer bags. Take them out a few at a time and bake for 17-21 minutes at 375 degrees F.
Of course, you don’t have to save these scones for Easter brunch. They’re fabulous at any time of year and make a perfect on-the-go breakfast.
Other healthy brunch recipes:
Cookin’ Canuck’s Skinny Southwestern Crustless Quiche {Vegetarian}
Cookin’ Canuck’s Strawberry & Mango Fruit Salad
Kalyn’s Kitchen’s Easter Breakfast Casserole with Asparagus & Artichokes
Happy Food Healthy Life’s Whole Wheat Raspberry Liege Waffles with Lemon Syrup
Foxes Love Lemons’ Roasted Asparagus with Poached Egg & Lemon-Mustard Sauce
Lemon & Cherry Whole Wheat Scones Recipe
Ingredients
- 1 1/3 cups regular rolled oats for 1 cup oat flour
- 1 cup whole wheat pastry flour
- 3 tablespoons coconut palm sugar or granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 5 tablespoons cold unsalted butter cut into small pieces
- 1/2 cup + 2 teaspoons nonfat milk
- 1/2 teaspoon vanilla extract
- 1 egg white
- 1 tablespoon packed lemon zest
- 1/2 cup dried cherries
- 3/4 teaspoon turbinado sugar such as Sugar in the Raw
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- To make the oat flour, place the oats in a food processor and process until finely ground, about 1 minute. Pour into a bowl and scoop 1 cup oat flour back into the processor. Reserve any remaining flour for another use.
- Add the whole wheat pastry flour, sugar, baking powder, ground ginger and salt to the processor. Pulse briefly to combine.
- Add the chilled butter to the processor and pulse until the mixture is pale yellow and the consistency of a fine meal.
- In a medium bowl, whisk together ½ cup non-fat milk, vanilla extract and egg white. Pour the mixture, along with the lemon zest, into the processor and pulse quickly until just mixed.
- Turn the mixture out onto a generously floured surface. Sprinkle the dried cherries over the dough. Lightly dust your hands with flour and gently knead to mix in the dried cherries, and form the dough into a ball.
- Transfer the dough to the prepared baking sheet. With lightly floured hands, form the dough into an 8-inch circle.
- Cut the circle into 12 triangles, keeping the circle of dough intact.
- Using 2 teaspoons of non-fat milk, lightly brush the tops of the scones. Sprinkle the turbinado sugar over top.
- Bake for 16-20 minutes, or until the surface of the scones are golden brown. Cool on the tray or on a cooling rack. Cut the scones apart and serve.
Notes
Nutrition
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Liz @ The Lemon Bowl says
You are speaking my love language with these scones!! My mom is a scone addict and loves lemons in pastries.. can’t wait to make these for her!! Maybe Mother’s Day!
The Food Hunter says
my husband is begging me to make him scones…these would be perfect
Martha @ A Family Feast says
These scones sound healthy AND delicious!
Amanda @ The Kitcheneer says
These would make the perfect companion to my green tea Easter Sunday! They would also make a great Mother’s Day treat!
Susan says
These sound wonderful. As do ones with chocolate and cherry. I haven’t tried the lemon/cherry combo in anything before but my taste buds got excited reading this recipe. 🙂
Paula-bell'alimento says
Oh Dara you’ve done it again. I need about a dozen of these beauties stat.
Heather | girlichef says
I love the thought of storing a batch of these in the freezer for Easter (or any, really) morning. I need to try them, they sound delicious!
Renee - Kudos Kitchen says
Love the idea of making these ahead and baking them the next morning. Nice flavor combination too.
Lora @cakeduchess says
I’m proud of your son for sticking to giving up desserts (that’s some willpower!!). I love scones and I really like these whole-wheat scones you created, Dara! Yes, so perfect and easy for Easter morning!
Robyn Stone | Add a Pinch says
These scones look delicious and healthy! Can’t wait to give them a try!
Isabelle @ Crumb says
These sound like they’d be a wonderful addition to my Easter brunch, especially since I’m such a sucker for lemon and cherry together. I bet no one will even notice they’re healthy. 🙂
BTW, I’ve made scones with quick oats before, but I’ve never thought to process them down into flour… totally genius!
Angie | Big Bear's Wife says
453 days without dessert? You’ve raised a super hero! 😉 I just may have to make these scones for brunch on Easter! No kiddos here for easter stuff but I’ve been making lists of brunch ideas for hubby and I!
Lauren @ Healthy Delicious says
I love using oat flour in baked goods like these! Love the idea of starting Easter morning with something a little healthier than Cadbury eggs. 😉
Nutmeg Nanny says
Your Easter mornings sound so fun! We never had Easter baskets or egg hunts as a kids so I find myself less than enthused about Easter. I think I’ll just crash your Easter morning 🙂 I’ll happily eat some of these delicious scones…yum!
Anita says
I was so confused the first time I saw oat flour at the store – I thought, “can’t I just grind up some oats?” Great use of the flour in these gorgeous scones!
Coleen @ The Redhead Baker says
These look divine! I love dried cherries. I didn’t know you could grind up oats and use them like flour!
Nikki @Nik Snacks says
I love scones. And ’tis the season for cherries!