Healthier Scones

I love all things bread.  In fact, I am a carbohydrate addict.  Instead of stopping all consumption, I like to try to eat the healthiest breads I can, in moderation of course.  This is hard sometimes, especially when you’re craving a grilled cheese on Texas toast or sourdough.  We are dedicated to bringing you lighter versions of your favorite foods to make things a little healthier all around.  Since it’s St. Patrick’s day this weekend, I wanted to have a foil to Jeff’s Corned Beef and Cabbage  masterpiece.  What better to have on St. Patrick’s day than some authentic Irish Scones?  Well, they aren’t quite authentic because I’ve modified the recipe for a healthier return, but they do taste pretty darn good.



1 cup white flour

1 cup whole wheat flour

1/2 teaspoon salt

3 teaspoons baking powder

1/4 cup dried currants

3 oz butter

1 egg

1/4 cup honey

1 cup Greek yogurt

1 teaspoon vanilla

Egg wash:

1 egg

1 tablespoon milk

Whisked together

Preheat oven to 400 degrees.


Mix the dry ingredients, and cut butter into the dry with a pastry utensil or a fork, until mixture is crumbly.

Dry Ingredients



Cutting in butter

Add the currants to the dry mixture.


In a separate bowl, beat the egg, and then add the remaining wet ingredients.

Egg well beaten


Spray a measuring cup with nonstick spray before adding the honey, so it won’t stick to the measuring cup.

Wet Ingredients

Once mixed, add the wet ingredients to dry mixture, and mix until moist.

Wet Ingredients

Wet Ingredients

As with most breads, do not over mix.


Roll the dough out with a rolling pin on a floured surface.  I placed a piece of wax paper on the counter.  Make sure that you add flour to the wax paper if you use it.  If you don’t, the dough will stick.  Remember to add flour to the top of the dough as well.


Roll the dough out, about 1/2 inch in thickness.  I couldn’t find my biscuit cutter, so I used a glass to cut the dough.  You could also cut into triangles, but it’s not as authentic.

Cutting dough

Cutting dough

Place the rounds onto a greased cookie sheet and brush with egg wash (see above).


Egg wash


Make sure you don’t forget the egg wash (like I did for my first batch)!  It really makes the scones.

Bake about 15-20 minutes, or until golden brown.  This should make 12 scones.  You may want to double the recipe.

Golden Brown

171 calories, 6.6g fat, 24.1g carbohydrates, 3.9g protein, 159mg sodium

Let us know what you think!  Until next time, stay happy and healthy SPFers!


(You gotta have a little butter!)

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