Bonus Post: My Sunday Morning Treat – Whole Wheat Scones
Okay, okay… I know I’m supposed to be doing a post on squash… But I didn’t make it to the farmers market last weekend. Boo! Hiss! So my squash post will be slightly delayed. As amends, I thought I’d fill my dead cyberspace with the recipe that’s become my new Sunday morning ritual: Whole Wheat Scones.
A lot of us Southerns aren’t terribly familiar with scones. We’re biscuit people, gawd-durn-it! If you’ve never made scones… If you’re not even sure you like scones… I encourage you to try these. Scones are kinda like the beautiful love child of a buttermilk biscuit and a shortbread cookie. I love ’em!
Whole Wheat Scones
2 cups of whole wheat flour (maybe slightly more, depending on humidity, etc.)
2 tsp. baking powder
3/4 tsp. kosher salt
1/3 cup sugar, preferably turbinado
6 tbsp. butter, cut into small slices
3/4 cup of skim milk
1 large egg, lightly beaten
Preheat oven to 400 degrees and line a baking sheet with parchment paper. Place all the dry ingredients (flour, baking powder, salt, and sugar) in a large mixing bowl and stir them with a fork or whisk to combine. Add the butter to the bowl and combine it with the dry ingredients by pinching everything together with your finger tips. Keep pinching and pinching until the butter in completely incorporated and the texture of the mixture is something like very, very coarse corn meal. Add the milk and egg and stir with a fork just until everything comes together. There shouldn’t be any dry bits in the bottom of the bowl, but the mixture shouldn’t be uniform either. It’s going to look lumpy. It’s okay!
Sprinkle a little flour on your countertop and turn the dough out of the bowl. If the dough is so sticky that it’s adhering to your fingers like crazy, then sprinkle some more flour on top of it and work it in VERY GENTLY with your hands. The dough will be soft compared to pizza or bread dough. Again, it’s okay!
Gently pat the dough into about a 10 inch round. It will probably be about an inch thick, maybe a little less. Cut the round in half, the halves in half, and then the quarters in half to make eight pieces. Transfer the pieces to the baking sheet.
Now put the baking sheet into the over and bake for about 17 or 18 minutes. The scones are done when they’re slightly golden brown on top and a knife or toothpick inserted in the center comes out clean.
In case you were wondering…
Why is it so important to be gentle with the dough? It’s really important not to over-mix or over-work the dough because it will ruin the texture of the final product. The scones will turn out hard and tough and they won’t rise properly. Messing with the dough too much is probably the most common mistake people make when making scones and biscuits from scratch.