NomEatNom - Whole Grain Raspberry Orange Scones

As you can tell, I’m a fan of whole grain baked goods…the less processed, the better! However, to those of you that have also experimented with whole grain flours, you know that sometimes they can turn out dense.

If you’ve experienced that problem in the past, meet your new best friend: yogurt whey.

That’s right — not only can you use whey for super tender meat, but you can also use it for super amazingly moist baked goods!

Seriously, after every bite I would look at my husband and say, “THIS IS SO MOIST!!! I can’t get over how moist this is!”

Don’t share my obsession with making Greek yogurt?

Not to worry! You can substitute buttermilk, or even milk, in place of the yogurt whey. I can’t guarantee you’ll get the extra-amazing moistness, but I can guarantee you’ll still get super healthy, nommy scones!

Whole Grain Raspberry Orange Scones
(Makes 8 large scones)

Ingredients:

2 cups whole wheat pastry flour
2 1/2 tsp. aluminum-free baking powder
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/8 cup date sugar (plus a bit extra for sprinkling)
Pinch of sea salt, if desired
1/4 cup virgin coconut oil, chilled
1 egg, whisked
3/4 cup yogurt whey (If you don’t share my obsession with making homemade yogurt, you can substitute buttermilk or milk)
Zest of one orange
1 cup fresh or frozen (thawed) organic raspberries
1 batch of Sugar-Free Orange Cream Icing

Preheat the oven to 400 degrees F.

In a large bowl, combine the flour, baking powder, cinnamon, nutmeg, date sugar, and sea salt. Mix well.

Cut the coconut oil into the flour using a pastry/dough blender, or two knives, until the mixture is crumbly.

Add the egg, yogurt whey (or milk), and orange zest and mix just until the dry ingredients are moist. Be careful not to over mix.

Fold in the raspberries.

Divide the dough evenly among each portion of a greased scone pan.

Bake for about twenty minutes.

Allow the scones to cool for about five minutes in the pan. Then, transfer them to a wire rack and allow them to cool for a few more minutes.

Drizzle each scone with Orange Cream Icing, if desired.

Store any leftovers in an air-tight container in the refrigerator. Enjoy chilled, or bring the leftovers back to room temperature before serving. The hubby and I were both amazed at how the leftovers remained just as moist as the original serving!

You gotta love yogurt whey! 🙂

Do you have any tried and true tricks for creating moist, nommy baked goods??