Wednesday, November 21, 2012
Whole Wheat Scones
Have you ever had the wonderful opportunity to experience the British or Irish version of afternoon tea? I truly think this is something we're missing here in America. I love taking the time out of my day to make a pot of tea and to slowly enjoy it while munching on cakes, muffins, sandwiches or scones. Over the weekend, I made these Whole Wheat Scones from Paul Hollywood's 100 Great Breads, and I must confess, afternoon tea was on my mind, though these would make a splendid breakfast as well.
Top these fluffy delights with homemade jam, lemon curd, or if you're feeling particularly British, clotted cream...yum!
Whole Wheat Scones
1 & 2/3 cups white bread flour, plus extra for dusting
1 & 1/2 cups whole-wheat flour
scant 1/3 cup superfine sugar
1.5 tbs baking powder
3/4 stick butter, softened
2 medium eggs, beaten, plus 1 egg, beaten for eggwash
scant 1 & 1/4 cups milk
**Don't have superfine sugar? Add sugar to your coffee or spice grinder and grind until superfine.**
1. Preheat the oven to 400 degrees. Line a baking sheet.
2. Put the flours, sugar and baking powder into a large bowl and mix together.
3. Add the butter, eggs (except the egg wash egg), and milk and using your hands, mix together thoroughly for 6 minutes.
4. Turn the dough out onto a lightly-floured counter and, using a rolling pin, flatten it to about 2 inches. Using a round cutter, cut out the biscuits.
5. Put the biscuits on the baking sheet and brush with the eggwash. If you've the time, chill the eggwashed biscuits in the fridge for 30 minutes before baking to help with a straight rise. Remove the biscuits from the fridge, and brush the tops again with eggwash, being careful not to let it dribble down the sides, as this will hinder their rise in the oven.
6. Bake for 15-20 minutes until golden brown, then transfer to a wire rack to cool a little.