The urge to make scones hit me in early January. I wanted a perfect-for-me scone: not greasy, not overly sweet, full of whole ingredients, and easy to pull together in the morning before breakfast. I made many batches of scones and finally came up with this recipe.
Alas, Alex doesn’t think they are scones. He says they are more like muffins without the shape or biscuits without the fluff. Out the other side of his scone-crumbed mouth he admits that it doesn’t matter what I call them so long as I keep making them. Done and done!
These scones are a breakfast or tea time treat. Lil likes them with chocolate, so I use fair trade dark chips, the healthiest chocolate choice. With whole wheat flour, buttermilk, and less fat than most recipes, enjoy my real food interpretation of scones.
1 cup white whole wheat flour
2 tsp baking powder
½ tsp salt
¼ cup sugar
½ tsp cinnamon
5 Tbsp unsalted butter
1 cup cultured buttermilk
1 tsp vanilla
½ cup dried fruit, nut, chocolate chip or a combination thereof, chopped
- Heat oven to 400 degrees F.
- Mix flours, baking powder, salt, sugar and cinnamon in a medium mixing bowl.
- Using a pastry cutter or two knives, cut in butter until mix resembles fine meal.
- In a liquid measuring cup, measure buttermilk. Add egg and beat lightly with a fork. Pour vanilla into this liquid measure.
- Mix together liquids into flours, stirring just until mixed. Add dried fruit, nuts, or chips and stir to distribute evenly. Do not over mix.
- Turn dough out onto floured surface. Dough will be sticky but use floured hands to gently form into a round.
- Cut round into six equal triangles. Place each on a silicone- or parchment-lined baking sheet.
- Bake for 15-20 minutes or until browned on top. Serve warm.
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