Chives are in the onion family, and they give these scones a nice zing. The whole wheat flour and wheat germ give the scones their heavenly texture.
Serves: 10Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy
- 2 Tbsp. butter
- 3 Tbsp. olive oil
- 1 large yellow onion, peeled and finely chopped
- ¼ cup sliced green onion
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- ¼ cup wheat germ
- 1 tsp. baking powder
- ½ tsp. baking soda
- 1 Tbsp. sugar
- ¼ tsp. salt
- ¼ tsp. ground white pepper
- ¾ cup low-fat buttermilk
- ⅓ cup nonfat sour cream
- ¼ cup minced chives
- 2 Tbsp. nonfat light cream
- Preheat oven to 400°F. In medium saucepan, melt butter and olive oil over medium heat. Add onion; cook and stir for 5 minutes. Add green onion; cook and stir for 3–4 minutes longer until tender. Remove from heat.
- In large bowl combine flours, wheat germ, baking powder, baking soda, sugar, salt, and pepper and mix well. Add onion mixture, buttermilk, sour cream, and chives and stir just until combined.
- Remove to lightly floured surface and knead dough 8 times. On ungreased baking sheet, shape into a 9-inch circle. Cut into 10 wedges and separate slightly. Brush with the light cream.
- Bake at 400°F for 16–20 minutes or until scones are light golden brown and set. Cool on wire racks for 10 minutes, then serve warm.