Right about now, I’m probably slathering sunscreen on the kids as we get ready to head out to the beach for the day, buckets and shovels and beach towels in tow. My week of vacation is nearing an end, but I’m not letting that thought interrupt my fun. I didn’t want to leave you all without a lovely post to read while I’m having fun in the sun, so I’ve asked the talented Jen Schall of my kitchen addiction if she would please – pretty please with a cherry on top – fill in for me for a day. And she agreed! So, check out her post below, and if you’re on twitter, you can follow her there, or you can become a fan of her facebook page. And definitely visit my kitchen addiction when you’re all done browsing here.
Whenever I write a guest post, I put a lot of thought into the recipe that I want to share. When Merry-Jennifer asked me to share a recipe here on the merry gourmet, she said I could write about whatever I enjoy most. So, I decided that I’d share my recipe for whole wheat buttermilk scones.
Long before I had my own kitchen, I spent a lot of time baking with my mom, and to this day I still have a passion for baking. I love to take recipes made with white flour and jazz them up a bit with healthier ingredients like whole wheat flour. That’s exactly what I’ve done with these scones.
You don’t have to have afternoon tea to enjoy these scones… They’re great for breakfast, lunch, or an afternoon snack. And, because they’re made with whole wheat flour, you can enjoy them without feeling any guilt!
1 1/2 cups unbleached all purpose flour
1 1/2 cups whole wheat pastry flour
2 tablespoons raw sugar
2 tablespoons milled golden flax
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup (1 stick) unsalted butter
1 egg
1 cup buttermilk
Half and half (about 1/4 cup)
Additional raw sugar for sprinkling on top
Preheat the oven to 450°F. Line a baking sheet with parchment paper and set aside.
In a mixing bowl, whisk together the all purpose flour, whole wheat pastry flour, raw sugar, milled golden flax, baking powder, baking soda, and salt. Cut the butter into chunks and rub into the flour mixture until it is crumbly.
In a separate bowl, whisk together the egg and buttermilk. Gradually add the wet ingredients to the flour mixture and toss lightly with a fork. Gently mix until the dry ingredients are incorporated and the mixture starts to resemble a dough. Turn the dough out onto a floured surface and gently knead a few times until it comes together.
Pat the dough into a rectangle approximately 1/2-inch thick. Use a bench scraper or a knife to cut the dough into wedges (don’t worry about having perfect shapes). Transfer each wedge to the baking sheet. Brush each scone with some half and half and sprinkle with raw sugar.
Bake the scones for approximately 15 minutes, until golden on top. Cool for about 10 minutes on the pan. Serve warm.
Adapted from The King Arthur Flour Baker's Companion.
