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:
Lemon & Cherry Whole Wheat Scones Recipe
- 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
- 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.
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