Brown Sugar Wheat Scones
Source of Recipe
Gale Gand, Rick Tramonto & Julia Moskin, Food Network.com
Recipe Introduction
I love scones! It took me a long time to get used to their dry texture, but eventually I realized, a cup of warm vanilla chai and a brown sugar wheat scone is a wonderful way to wake up...especially on those winter mornings. These scones in particular remind me of many, many mornings in that old library office in Santa Cruz, waiting for the rain to subside and the chill to roll away. I love it!
List of Ingredients
- 2 cups all-purpose flour
- 1 3/4 cups whole wheat flour
- 1/4 teaspoon salt
- 1/4 cup light brown sugar, packed
- 3 tablespoons baking powder
- 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
- 1 1/4 cups whole, 2 percent fat, or 1 percent fat milk
- 1 cup currants or raisins (optional - I prefer them without either)
- 2 tablespoons heavy cream
- 2 tablespoons light brown sugar
Instructions
- Preheat the oven to 375 degrees.
- In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flours, salt, sugar and baking powder at low speed.
- With the mixer running, add the butter and mix until coarse and sandy. Add the milk and mix until almost combined, then add the currants and mix just to distribute them evenly through the dough. DO NOT OVERMIX; there may still be some flour not mixed in.
- Turn the dough out onto a lightly floured surface. Knead the dough 10 times.
- With a lightly floured rolling pin, cut out the dough 1-inch thick. With a biscuit or cookie cutter or a clean empty can, cut out circles about 2 1/2 inches in diameter. Transfer to an ungreased baking sheet with a spatula.
- Knead the scraps together just until combined, then roll out again and continue cutting out circles until all the dough is used up.
- Brush the tops of the scones with cream and sprinkle with brown sugar.
- Bake until light golden brown, about 15 minutes.
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