Light and Healthy Low Fat Irish Wholemeal Scones

Lightened Up Irish Wholemeal Scones

Light and Healthy Low Fat Irish Wholemeal Scones

These plain and simple scones resemble the Irish brown bread I first fell in love with many years ago on my first trip to Ireland. They’re made with the same Irish “wholemeal” flour commonly used over there. As soon as I saw the recipe in Vegetarian Classics: 300 Essential and Easy Recipes for Every Meal by Jeanne Lemlin I knew I wanted to use the Irish-Style Wholemeal flour I recently purchased from King Arthur Flour to make them.

Skinny on Low Fat Irish Wholemeal Scones

I adapted the recipe – cutting back on the butter a bit – to make the scones a little more Weight Watchers friendly. Light, tender and less sweet than the typical scones you find here in the US, they’re more like those served at tea time in England and Ireland. I love them warm-from-the-oven with just a touch of soft Irish butter and honey or jam.

Best enjoyed the day they’re baked, any leftover scones can be wrapped and stored for a day or two.

The key to making great scones is to use very cold butter and to be careful not to over-knead the dough. Next time I’ll glaze them with a little milk and sprinkling of sugar to pretty them up a bit.


Irish Wholemeal Scones

Low Fat Irish Wholemeal Scones

Light and Healthy Low Fat Irish Wholemeal Scones
Prep time
Cook time
Total time
Serves: 12
  • 1 cup all-purpose flour
  • 1 cup Irish wholemeal flour*
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 4 tablespoons very cold butter
  • 1 egg
  • ½ cup buttermilk
  • Milk and granulated sugar for glazing the tops, if desired (I forgot this step but hope to remember for next time.)
  1. Position an oven rack in the center of the oven and preheat the oven to 400 F degrees. Lightly coat a baking sheet with nonstick cooking spray. Or line with parchment or a silicone mat.
  2. In a large bowl whisk together the all-purpose flour, wholemeal flour, sugar, baking powder, baking soda, and salt until well blended. Cut the butter into very small bits and toss them into the flour mixture to coat the pieces of butter. With your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs.
  3. In a small bowl, beat together the egg and buttermilk with a fork or whisk. Pour the egg mixture into the flour mixture and stir with a fork until the flour is moistened.
  4. Lightly flour a work surface and scrape out the dough onto it. Knead the dough 2 to 3 times, adding a little flour at a time if it is too sticky (mine was so). Pat the dough into a ¾-inch thick circle.
  5. Cut the dough into 12 equal wedges. Place the scone wedges on the prepared baking sheet, spacing them an inch apart. (Mine were very soft, so I needed a spatula to help with this.) Brush the top of each scone with some milk and sprinkle with a little granulated sugar if desired. (I forgot this step, which will try to remember next time.)
  6. Bake for 12 to 15 minutes, or until lightly golden. Remove from the oven and cool on a wire rack before serving. Serve warm.
Cook's Notes
Nutritonal Estimates Per Serving (1 scone): 128 calories, 4.5 g fat, 18.9 g carbs, 0.6 g fiber, 3.0 g protein and 3 Weight Watchers PointsPlus *To approximate the Irish Wholemeal flour substitute ½ cup whole wheat flour, ¼ cup rolled oats and ¼ cup toasted wheat germ or bran

Source: adapted from Vegetarian Classics: 300 Essential and Easy Recipes for Every Meal by Jeanne Lemlin

*PointsPlus® for light healthy low fat Irish Wholemeal Scones calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.

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