Entered in the 2016 Blogger Recipe Challenge – Submitted by Sense of Taste
Prep time: 20 min Cook time: 20 min Serves 8
These sweet and savory scones are packed with fruit, veggies and great flavor!
1 cup self rising flour (plus more for rolling)
¾ cup whole wheat flour
½ tsp. salt
3 Tbsp. butter, chilled and cubed
½ cup milk
¼ cup sour cream (or plain yogurt)
2 egg whites
1 tsp. honey
2 Tbsp. Healthy Solutions Spice Blends Encrusted Haddock
1 cup kale, chopped
½ cup cranberries, chopped
2 green onions, chopped
For the top:
1-2 egg yolks, diluted with 1 tsp water
¼ cup pine nuts, lightly toasted
¼ cup parmesan, finely shredded
Preheat oven to 400 degrees.
Combine flours, salt, and cubed butter in the bowl of a food processor. Using the dough blade, pulse 10-12 times or until the mixture resembles coarse cornmeal. Empty into a large bowl.
In a separate bowl, stir together the milk, sour cream (or plain yogurt), honey, and egg whites.
Add wet ingredients to dry ingredients and using a spatula or wooden spoon, stir until slightly combined.
Using a spatula, fold in Encrusted Haddock spice blend, kale, cranberries, and green onions until the dough is just sticking together. Be careful not to over mix here–the less you mix, the less dense the scone will be.
Using your hands, scoop the dough from the bowl and place it on a floured surface. Coat both side of the dough ball with flour and mold into a circle, about 8 inches in diameter. Using a pizza cutter, ulu, or large knife, cut dough into 8 triangles, as if you were slicing a pizza.
Separate scones and place on a prepared baking sheet. Brush tops with egg wash. Top with whole, lightly toasted pine nuts and sprinkle with parmesan.
Bake for 18-20 minutes or until scones are nice and brown.