High Fiber Scones
Tender and slightly sweet, these High Fiber Scones are made with whole grains via high-fiber cereal and a sweet and nutty flavor combo of figs and pecans.
I’ve loved traditional scones for years, and raisin scones at O’Henry’s in Birmingham, AL are my fave. But I also love buttery scones, lemon blueberry scones, gluten free scones… and of course, easy scones. I’ll take them all.
And who can argue that a healthy dose of fiber in your morning scone isn’t a good idea? While you likely won’t find high-fiber scones at your local coffee shop, once you’ve made these you’ll wonder why not. Their delicious flavor and tender crumb will turn on your taste buds the first time you try them.
Frequently Asked Questions about these High Fiber Scones
Can I use a different high-fiber cereal?
I would recommend using the cereal I tested with and call for in the recipe. Most other high-fiber cereals are flaked cereals. If you use them, then you’ll likely get a different result.
What are Mission figs?
According to California Figs, Mission figs are one of the fig varieties grown in California. They describe their flavor as a “deep earthy flavor like a Cabernet.” Since they’re dried, they’re easy to find year-round, unlike most fresh figs.
Why do you use cold butter in scones?
High Fiber Scones
- Yield: 8 scones
Ingredients
- 2/3 cup Fiber One Original cereal
- 1/3 cup halved dried Mission figs
- 2/3 cup orange juice
- 2 cups all-purpose flour or whole wheat pastry flour
- 1/2 cup firmly packed brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 4 tablespoons of butter, chilled and cut into small pieces
- 1/3 cup pecan pieces
- 1 cup heavy whipping cream
Glaze (optional):
- 10 tablespoons powdered sugar
- 2 tablespoons orange juice
Instructions
- Combine cereal, halved dried figs, and orange juice in a small bowl; microwave on HIGH 1 minute. Let stand until all juice is absorbed, 10 to 15 minutes.
- Whisk together flour, brown sugar, baking powder, salt, and cinnamon in a large bowl. Using your fingers, a pastry blender, or a fork, cut butter pieces into dry ingredients until it resembles coarse meal; stir in pecans. Add heavy cream and cereal mixture; stir to form dough.
- Gently pat dough out onto a well-floured flat surface or floured board, forming an 8-inch round. Refrigerate dough for 30 minutes.
- Preheat oven to 375 degrees. Transfer dough to a Silpat lined or greased baking sheet. Using a large knife, cut dough into 8 triangles and separate slightly.
- Bake in preheated oven until golden brown and cooked through, about 25 minutes. Remove from oven and gently transfer to a wire rack to cool slightly, about 5 minutes. If desired, whisk together powdered sugar and orange juice; spoon over warm scones. May be stored at room temperature in an airtight container up to 3 days.
- Category: Breakfast
- Method: Baking
- Cuisine: American
More Whole Grain Recipes
Whole Wheat Blueberry Donuts
Morning Glory Quick Bread
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