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Weight Watchers Recipe of the Day: 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 (affiliate link) by Jeanne Lemlin I knew I wanted to use the Irish-Style Wholemeal flour I recently purchased from King Arthur Flour to make them.
Recipe Notes
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 are 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 are 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.
How Many Calories and WW Points in Low-Fat Irish Wholemeal Scones?
According to my calculations, each scone as about 128 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
4 SmartPoints (Green plan)
4 SmartPoints (Blue plan)
4 SmartPoints (Purple plan)
3 PointsPlus (Old plan)
More Favorite WW Recipes for St. Patrick’s Day
If you’ve made these Low-Fat Irish Scones, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Light and Healthy Low Fat Irish Wholemeal Scones Recipe
Equipment
Ingredients
- 1 cup all-purpose flour
- 1 cup Irish wholemeal flour**
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons very cold butter
- 1 egg
- 1/2 cup buttermilk
- Milk and granulated sugar for glazing the tops, if desired (I forgot this step but hope to remember for next time.)
Instructions
- Position an oven rack in the center of the oven and preheat the oven to 400F degrees. Lightly coat a baking sheet (affiliate link) with non-stick cooking spray. Or line with parchment or a silicone mat.
- 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.
- In a small bowl (affiliate link), 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.
- 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 3/4-inch thick circle.
- Cut the dough into 12 equal wedges. Place the scone wedges on the prepared baking sheet (affiliate link), 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.)
- Bake for 12 to 15 minutes, or until lightly golden.
- Remove from the oven and cool on a wire rack before serving. Serve warm.
Notes
(Must be logged into WW on a smartphone or tablet.) 4 SmartPoints (Green plan) 4 SmartPoints (Blue plan) 4 SmartPoints (Purple plan) 3 PointsPlus (Old plan) **To approximate the Irish Wholemeal flour, substitute 1/2 cup whole wheat flour, 1/4 cup rolled oats and 1/4 cup toasted wheat germ or bran.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: adapted from Vegetarian Classics: 300 Essential and Easy Recipes for Every Meal (affiliate link) by Jeanne Lemlin
They were so good and worked up just fine in my food processor, careful not to process too much.
Yum!! I doubled the recipe and used 3/8 plain flour + 1/8 quinoa flakes + 1/2 wholemeal flour. Also subbed the sugar for half as much stevia replacement. Did the milk brush and they came out lovely and golden. Cooked them the full 15 minutes possibly a smidge longer as I kept them close together on the tray. Will be making again as they were delicious with our soup tonight plus another after tea with a little plum jam 😉 delicious!
Glorious scones…..they look yum….