Name one person who doesn't love a scone. Pumpkin are my favourite with creamy butter but the jam and cream come in a close second. I've been making scones are far back as under 10 thanks to the girl guides badges.
To keep on the healthier side of life, this whole-wheat scone means you can have your cake and eat it too. Bon appetit!
- 150 grams (approximately 1 1/4 cups) whole-wheat flour
- 62 grams (approximately 1/2 scant cup) unbleached all-purpose flour
- 40 grams (approximately 1/3 cup)oatmeal
- 10 grams (2 teaspoons) baking powder
- 5 grams (1/2 teaspoon) baking soda
- 25 grams (approximately 2 tablespoons) raw brown sugar(turbinado)
- 3 grams (approximately scant 1/2 teaspoon) salt
- 70 grams (2 1/2 ounces / 5 tablespoons) unsalted butter
- 125 grams (approximately 1/2 cup)buttermilk
- 75 grams (approximately 1/2 cup)raisins
- Preheat oven to 180 degrees celcius. Line a baking sheet with parchment.
- Sift together flours, baking powder, baking soda, sugar and salt. Stir in oatmeal. Rub in butter, or place in a stand mixer fitted with the paddle and beat at low speed, or pulse in a food processor, until incorporated. Add buttermilk and raisins and mix just until dough comes together.
- Transfer to a lightly floured work surface and gently shape into a 1/2-inch thick rectangle. Cut either into 2-inch circles with a biscuit cutter or into 6 squares, then cut each square in half on the diagonal. Transfer to baking sheet. Bake 15 minutes, until browned on the bottom. Flip over, bake 2 more minutes, and remove from the heat. Serve warm or allow to cool.
- Advance preparation: These will keep for couple of days at room temperature and freeze well.
Recipe and photo courtesy of Martha Shulman, New York Times