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I like scones. All rolls. My body does not like hotcakes. I eat only a small old bun and an hour later, I’m hungry, a little fog, a little blue, a little cranky, a little irritable. I want to eat everything in sight. I want to take a nap. Let’s say the combo of white flour and sugar in a bun that wreaks havoc on my system and my mood. scone recipe to gradually reduce the “white” and the increase to healthier scone recipe ingredients without compromising taste and texture. Traditional English scone recipe tend to little on the dry side – the perfect canvas for scone recipe and homemade jam. In this scone recipe, I tried to maintain the integrity of the bun while giving you an update. White flour is greatly reduced. The base is walnut, oatmeal, whole wheat, giving it a texture “will collapse”, rounded with a little wheat and unbleached flour. To reduce dairy I substituted 2% Greek yogurt diluted with a little almond milk sugar to the whey. Greek yogurt is less whey, lactose and sugar because it is tense. Liquid diluted in a creamy almond milk whey can intervene. The addition of figs and ginger buns made of pop. What a delicious scone recipe. When you take these out of the oven, you will find to be a bit on the wet side and delicious scone recipe. Once cooled, however, it seems that the texture “dry” a real bun. We have eaten with a key while apricot fruit spread Lift the oven rack in the highest position. Preheat oven to 400 degrees. Combine oats, bleached flour, whole wheat flour, brown sugar, baking powder, baking soda and salt. Cut the butter into small pieces and pop into the dry mixture. For coating of butter mixture droplets. Using your scone recipe, rub the butter into the mixture until coarse crumbs form. Beat the egg in a small bowl. Beat the diluted yogurt..