Whole wheat scones
POSTED ON December 10, 2009
This fall my sister got a serious “baking bug” and made everything from delicious ginger carrot layer cakes, biodynamic quark cheese cakes and pavlova, to whole wheat shortbread and a tiramisu (“pick me up” in Italian) that lived up to its name so much so that I was tipsy after I ate a piece and couldn’t sleep!
So when she brought a jar of her plum jam over, I knew it was time to bake scones and put the kettle on.
I’m excited to say that this recipe has been passed down for four generations, changing and evolving along the way. My mother has been making variations for as long as I can remember. If you stop by her house in the afternoon, you may be lucky enough to be served these scones with her home made black berry jam and whipped cream.
Although these are not vegan, they are 100% local, which for me is thrilling. I love knowing who made the butter and ground the flour and I wonder if my grandmother did too.
Grandma’s whole wheat scones
3 1/2 cups whole wheat flour, plus more for shaping scones
1 tablespoon baking powder
3 tablespoons maple sugar (grandma used white sugar)
1 teaspoons sea salt
2 oz unsalted butter
zest of one lemon
1 cup whole milk
2 eggs, beaten
Whipped cream and jam to serve
Pre-heat oven to 350 degrees Fahrenheit.
Sift flour, baking powder, maple sugar and salt into a medium size bowl. Cut butter into flour using your finger tips until well combined. Mix in lemon zest.
Whisk milk and eggs together and set aside 1 tablespoon to use as a glaze. Stir wet ingredients into flour-butter mixture and carefully mix until just combined.
Turn out onto a well floured surface and gently press dough until its about 3/4 inch thick. Use a small glass, about 2 inches in diameter to cut out 15 scones. Place on a parchment lined baking sheet, brush with egg-milk mixture and bake 20 minutes.
To serve: cut in half, spread with jam and top with cream. Enjoy with a good cup of tea.
Makes 15 scones
POSTED IN Baked Goods