Whole Grain Scones Recipe

This is a highly adaptable recipe. You can replace the Heavy Cream with another liquid of your choice, such as Buttermilk, Sour Cream, or a Nut Milk. Don't add your egg/liquid mixture all at once: some whole grain flours are not as thirsty as others. Use any leftover liquid to coat the tops of the scones before going into the oven. A little sprinkle of sugar on top is also nice. The fruit or nut combinations are also endless. When adding fresh fruit or chopped chocolate, we increase the amount to 1 cup. Some of our favorites are:

Sonora + Sour Cream + Blueberries and Lemon Zest
Spelt + Buttermilk + Chocolate Chips and Toasted Walnuts
Hard White + Yogurt + Diced Frozen Peaches
Sonora + Coconut Oil (replace butter) + Coconut Milk + Diced Strawberries

Prep Time

20 minutes

Cook Time

15 minutes

Ingredients

2 ½ cups (11.25 oz) Whole Grain flour, such as Sonora

1/3 cup (2.33 oz) sugar

¾ tsp salt

1 tbsp aluminum free baking powder

1 stick (4 oz) cold unsalted butter, cut into ½-inch cubes

½ cup (3 oz) golden raisins or chopped fruit, chocolate or nuts *optional

1 cup (8 oz) heavy cream

1 large egg

heavy cream for brushing, optional

sugar (your choice: superfine or sanding) for sprinkling, optional

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Instructions

Preheat oven to 400 degrees F and line a baking sheet with parchment paper.

1. In a medium bowl, whisk together Whole Grain Flour, sugar, salt, and baking powder.

2. Using your fingers or a pastry blender, quickly cut in the cold butter, then add golden raisins (or fruit/nuts) and toss to combine.

3. In a liquid measuring cup, measure cream. Add egg to cream and whisk to blend. Pour into bowl with dry ingredients, starting with about ¾ of the liquid (you may not need all of it) and gently but thoroughly combine. *If you feel you've made a mistake and the dough is too soft, do not fear! Turn them into drop biscuits: use a large cookie scoop or 1/3 C measuring cup to scoop equal portions and drop onto baking sheet.

4. Turn dough out onto a lightly floured work surface. It’s okay if there are still some unincorporated dry particles. Using a bench scraper, gently give the dough a couple of folds, which will help incorporate any bits of dry flour still not mixed in.

5. Pat dough into a circle roughly 8 inches in diameter and 1 inch thick.

6. Using a knife, score and cut the dough into 8 equal wedges.

7. Place scones on prepared baking sheet, spacing them evenly. Brush with cream (leftover cream/egg mixture in your liquid measuring cup is perfect for this) and sprinkle with sugar if desired.

8. Bake for approximately 15 minutes, or until scones are golden brown around edges and just set in the middle.

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