Wednesday, February 24, 2010

Healthy Whole Wheat and Flax Scone Recipe

from the original post at

Makes 2 Large Scones, Serves 1

1/2 cup White Whole Wheat Flour (essential! This is a whole wheat flour ground from a White Wheat, rather than Red, so it is lighter and has the mouth feel of processed white flour, but IS WHOLE GRAIN)
2 Tablespoons Golden Ground Flax Seed (optional? You don't have to, and I don't think it will affect the recipe, but I've never left them out, so be wary)
1 Tablespoon Aluminum Free Baking Powder
1/4 Teaspoon Salt
2 Tablespoons good cold unsalted Butter
1/3 Cup cold Buttermilk OR regular Milk with a few splashes of light (rice, white, apple cider) vinegar mixed in
A splash of Vanilla Extract
Large Crystal Sugar to top (quite optional)

*Be sure to keep many of these ingredients on hand for quick tweaking before baking. The dough texture and dryness are what make a good scone.

Preheat the oven to 375 degrees. Prepare yourself for the best breakfast experience ever. Place all dry ingredients in a large bowl. Mix well. Have cold buttermilk or milk/vinegar mixture prepared and in the fridge. You can add the vanilla to the milk to make everything quicker. Add cold butter to the bowl. With a long pronged fork, smash the butter into the dry ingredients, until the bowl is filled with little flakes of butter. To be honest, I never measure the butter, I just take a few huge chunks and start going at it. (By the way, butter is good for you. These scones are still healthy.)To scrape fork while mixing, use a knife, not your hands. This does not have to be precise, and while it should be incorporated, bigger flakes of butter mean a flakier scone. After this is completed, quickly make a well in the center of the flour/butter, and add the milk and vanilla. Use fork to gently combine ingredients. The dough should be quite dry, and getting the last bits of flour to pull together should be a small battle. Give the dough a few pushes and squeezes with your hand just to smooth it out and place on the center of a quickly buttered sheet pan. Make a square-ish shape, and then cut in half with a pastry cutter (great investment), or knife to make a classic scone triangle. Top with the sugar if desired, and bake for 15-20 minutes, or until just golden brown all over the top. Enjoy warm with clotted Devonshire cream (or lightly sweetened whipped cream) and jam, or just jam, but definitely include coffee or tea.

I've been enjoying these every morning. They make a really great breakfast, and can be spiced up any way. The ones above have added cinnamon, and I've recently been doing them with tons of huge frozen blueberries. Make them as savory or sweet as you like, but either way it's really fruity jam that gets them going. Just make them. Okay?


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