You can put this dough together in just a few minutes. These scones are surprisingly light and are delicious as an after-school snack or with afternoon tea.
Recipe information
Yield
makes 8 scones
Ingredients
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Measure and mix together in a large bowl: 2 cups unbleached whole-wheat pastry flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1/4 cup sugar.
Step 3
Stir in: 1 1/3 cups cream.
Step 4
Mix until the dough just starts to come together; it will be sticky. Turn it out onto a floured surface and knead briefly, just enough to bring the dough completely together. Pat it into an 8-inch circle. Brush with: 2 tablespoons butter, melted.
Step 5
And sprinkle with: 1 1/2 tablespoons sugar.
Step 6
Cut the circle into 8 wedges and place the wedges 1 inch apart on a baking sheet lined with parchment paper or a silicone liner. Bake for 17 minutes or until golden brown.
Variations
Step 7
To the dry ingredients, add 1/2 cup chopped dried fruit (apricots, nectarines, or pears) or whole dried cherries, cranberries, raisins, or currants.
Step 8
Add the grated zest of a lemon or an orange.
Step 9
Cut out individual scones with a round cutter, or cut the scones into smaller shapes.
Step 10
Substitute unbleached all-purpose flour for whole-wheat flour.
