Wednesday, March 7, 2012

Whole Wheat Scones

Because I grind all my own wheat, I have to search for recipes that allow me to use only fresh ground flour or 100% whole wheat. However, most recipes call for half whole wheat and half white flour. While this may be better than an all white flour product, I prefer 100% whole wheat.

Unfortunately, not all recipes result in the same lovely product in the end when you use only fresh ground whole wheat. So when I find a recipe that does work, I get v. e. r. y. excited! Like this whole wheat scone recipe I found at Chocolate and Carrots. When you remove the chocolate chips, you can substitute just about anything you want for different flavors and new scone creations! (Note: I made a couple of minor substitutions.)

Chocolate Chip Scones with Raw Sugar

Whole Wheat Scones
from Chocolate and Carrots
1 1/2 cups whole wheat pastry flour (soft white wheat)
1/2 cup whole wheat flour (hard white wheat)
1 tablespoon aluminum-free baking powder
3 tablespoons cane sugar
1/8 teaspoon sea salt
5 tablespoons cold unsalted butter, cut into tiny pieces (1/4 inch or smaller cubes)
1/2 cup plain 0% fat Greek yogurt 
1/2 cup raw milk
1 cup total of add-ins (ie: chocolate chips, nuts, cranberries, apple slices, cinnamon, blueberries, orange zest, or perhaps a combination!)
optional toppings: raw sugar, powdered sugar icing, etc.

Apple Raisin Cinnamon Scone with Icing

Preheat oven to 425°. Combine flours, baking powder, sugar and salt in a bowl and mix until well blended. Add butter to dry ingredients and mix until butter is spread throughout. Add whatever fun add-ins you wish to include. Gently mix in milk and yogurt until you’re able to switch to kneading it with your hands. Form dough into an 8 inch circle and cut into eight slices. Be sure to separate the slices and place on a baking sheet with parchment paper. To get that nice browning on top, brush with water and bake 15 minutes or until browned. 

Note: If desired, sprinkle the tops with raw sugar prior to baking. Or if you prefer, brush with water, bake, and after they cool, drizzle with icing.

This weekend a few friends gathered for high tea to celebrate a birthday. Besides the Chocolate Chip Sconce and the Apple Raisin Cinnamon Scones, I made a few Blueberry Scones with Orange Zest and Orange Icing. Just be sure to use dried blueberries if you want to avoid blue scones! 

According to my discerning taste tester, they received a 5 star review.


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