Whole Wheat Scones

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This low fat treat doesn’t sacrifice flavour for reduced fat. Share with others within a day or so of eating, or freeze, as the lower fat level affects keeping quality.

Tags: Intermediate, 30 mins, Desserts, Snacks, Rice & Grains, Cheese, Fruit, Baking, Low Fat
Serves: 10
Skill level: Intermediate
Prep time: 15  minutes
Cooking time: 25  minutes
Total: 40 *  minutes

(cool time=10 minutes)

Additional Information


2 cups (500 mL) PC Organics Whole Wheat flour
1/4 cup granulated sugar
2 tbsp (25 mL) baking powder
1 cup (250 mL) cold 10% cream
3/4 cup (175 mL) natural cashew butter, stirred well
3/4 cup no name Currants
1/4 cup PC 100% Pure Orange Juice - Pulp Free


    1. Preheat oven to 400°F (200°C). Spray 8-inch (1.2 L) round cake pan with PC Blue Menu Canola Oil Cooking Spray.
    2. In large bowl, whisk together flour, sugar, baking powder and salt. Add cream, currants and orange juice all at once; using wooden spoon, stir just until combined. Pour into prepared pan.
    3. Bake in centre of oven for 18 to 25 minutes or until top is golden and skewer inserted in centre comes out clean. Cool in pan on wire rack for 10 minutes. Cut into 10 wedges to serve. Serve warm, with PC Blue Menu Strawberry Rhubarb Jam, if desired.


Chef's Tips

Substitute chopped dried apricots for the currants, if you prefer.

Nutritional Information

Per serving:
Calories 200 Cal
Fat 3 g
Sodium 370 mg
Carbohydrate 39 g
Fibre 3 g
Protein 5 g
Source of fibre