“These scones are full of flavors and textures reminiscent of a granola bar,” writes Roxana Jullapat in her cookbook Mother Grains (out April 2021). “They’re neither terribly sweet nor what a nutritionist would recommend to clients. They’re rich in fiber, omega-3s, antioxidants, and protein, with a sweet kick from copious dried fruit and a sprinkle of raw sugar. They don’t need to be served with clotted cream or jam and are best enjoyed as a midday snack or an accompaniment to morning coffee.”
Recipe information
Yield
Makes 6
Ingredients
¼
½
½
½
¼
⅛
6
¼
2
1
1
½
½
⅓
6
5
⅓
Preparation
Step 1
Place a rack in middle of oven; preheat to 350°. Pulse whole wheat flour, oats, cinnamon, baking powder, baking soda, salt, butter, ¼ cup plus 2 Tbsp. (47 g) all-purpose flour, and 2 Tbsp. raw sugar in a food processor until butter is no larger than pea-size, 5–7 pulses. Transfer to a large bowl; mix in orange zest, dates, raisins, flaxseed, almonds, coconut, currants, and pumpkin seeds. Toss by hand until well combined, then make a well in the center. Pour cream into well and toss vigorously with your hands (like a salad) until mixture comes together to form a dough.
Step 2
Transfer dough to a lightly floured surface and pat into a 6"-diameter disk about 1" thick. Using a large chef’s knife, cut disk into 6 equal wedges. The dough will be crumbly and may fall apart as you cut it; don’t be afraid to compact it back together.
Step 3
Arrange scones on a parchment-lined baking sheet, spacing at least 2" apart. Lightly brush top of each scone with cream and sprinkle with raw sugar. Bake scones, rotating baking sheet front to back halfway through, until light golden, 25–30 minutes. Let scones cool on baking sheet before serving.
Do ahead: Scones can be made 3 days ahead. Store airtight at room temperature.
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Reviews (43)
Back to TopI have made these several times as my fam loves them. Pulsing the dried fruit evens out the texture a bit and the amount of cream needed is variable by 1-2 TB. I use a 4 T scoop to portion them out on the baking sheet then flatten a bit after the sugar sprinkle. This yields 14 scones, taking about 18 min to bake. They freeze well.
Tata4now
Chicago
1/14/2024
Subbed some of the fruit and nuts for whatever I had on hand. Such a flexible recipe!! I made these into 12 scones, and so glad i did. And less and they’d be way too big. Love this one!
JL
Patterson, NY
8/31/2023
Home Run! Dried fruit but not too sweet. Great with morning coffee. Followed the recipe and was so happy with the final product. And the recipe is versatile so I could mix it up next time... but probably will not. This will now be in my rotation to have for us at home, but to also make for out of town guests. Biggest problem... can't eat a whole one!
R Burke
West Palm Beach
4/8/2023
Very tasty. I mostly followed the recipe but used sunflower seeds instead of flaxseed and used a little more cream to hold everything together. Also made into 12 mini scones as they are rich and cooked longer, but my oven is slow
Anthony DeToro
Burbank, CA
2/7/2023
I read the reviews before making these, and made some changes based on what people had said: pulsed all the fruit and nuts to get a more even consistency, added 1/4 c Greek yogurt, added chocolate chips, left out the flax seeds. They came out awesome! Sort of like a monster cookie in scone form. Will definitely make again, but keeping the modifications for sure.
Annie
Boulder, CO
1/29/2023
Thet were not a successful. Did not hold together. Lots of ingriediants. Ugh!! We just crumbled up as a topping for yogurt. I am a professional chef.
SheilaTexas
Texas
10/19/2022
Infinitely riff-able -- I keep the dry ingredients the same but just use whatever dried fruits, nuts, and seeds I have in the pantry. I've made them with dried figs, dried apricot, crystallized ginger, dried pineapple... Adjust the amount of cream slightly depending on how well the ingredients stick together. Always works great!
RT
New York
1/10/2022