- 2 cups whole wheat flour
- 2 tablespoons sugar
- 1 tablespoon baking powder (3
teaspoons)
- 1/2 teaspoon salt
- 1/3 cup shortening or margarine
- 1 medium egg
- 1/2 cup milk or yogurt or buttermilk
(powdered is fine)
- 1 tablespoon sugar, for sprinkling
In your favorite large mixing bowl combine
the flour, sugar, baking powder, and salt.
Use a fork or your hands to cut in the
shortening or margarine like you would for
biscuits. Be careful not to over mix. The
mixture should be crumbly, and the fat
should be in chunks the size of peas or
dried beans. In a measuring cup, measure the
milk of your choice. Crack in the egg and
beat until smooth. Pour this into the dry
ingredients in the mixing bowl. Stir the
mixture with a fork, forming a soft dough.
Scatter a little extra flour about the dough
and form it into a cohesive ball. Knead the
dough in the bowl about 8 or 10 times. Do
not over mix. Pat the dough into a large
circle about 1/2-inch thick on a well-oiled
pizza pan or cookie sheet. Use a pizza
cutter or knife to cut the circle into 8
pie-shaped wedges. Sprinkle the sugar on top
if desired. Bake at 425° for about 15
minutes. The scones will be well-risen and
golden brown. Serve hot right away with
margarine and jelly. I prefer these with
orange marmalade. In addition to breakfast,
scones are excellent with tea, or coffee for
a snack. Serves 8.
Scone Variations:
Apple Scones
Peel, and chop 1 or 2 apples. Make sure the
chunks are very small, 1/2-inch square, or
smaller. Add the apples to the dough after
adding the milk and egg mixture. Also add a
teaspoon of cinnamon and a dash of nutmeg
with the flour. Proceed as directed.
Blueberry Scones
Increase the sugar to 1/4 cup. Add 1/2-cup
fresh or frozen blueberries when you add the
milk and egg mixture. Be careful not to
squash the blueberries as you knead the
dough briefly before cutting. Proceed as
directed.
Orange Cranberry Scones
Increase the sugar to 1/4 or 1/3-cup. Add
1/2-cup chopped fresh or frozen cranberries
when you add the milk and egg mixture. Also
add a tablespoon of grated orange peel to
the dough. Proceed as directed.
Cinnamon Nut Scones
Add 1/3-cup finely chopped walnuts and 1
teaspoon of cinnamon when you add the milk
and egg mixture. Proceed as directed.
Raisin Scones
Add 1/3-cup plumped raisins and 1 teaspoon
of cinnamon when you add the milk and egg
mixture. Proceed as directed. (To plump the
raisins, soak them in hot tap water for a
few minutes, and then squeeze to drain
well).
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