Scones, either you get them or you don’t. It’s like jazz. I love ’em both. I was trying to explain them to my kids, “They’re kind of like a cross between a cookie and a biscuit, a muffin-cracker…” I appreciate their dryer and less sweet nature. I love that you can load them with fun dried fruits and citrus zests. And of course I think anything that complements my cup of coffee is pretty fantastic.
As organic as possible:
1 cup Whole wheat flour
1 cup Flour
2 tsp Baking powder
2 Tbsp Sugar
1/2 tsp salt
1/2 cup Butter (cold), cut into cubes
1/2 cup (rounded) dried Raisins
1 1/2 Tbsp Lemon zest
3 Tbsp Maple Syrup
3/4 cup Cream
Preheat the oven to 375°.
Whisk the dry ingredients; whole wheat flour, flour, baking powder, sugar, salt. Using a pastry blender or two table knives cut the butter into the dry mixture until it resembles pea sized crumbs. Add the raisins and zest, toss until evenly distributed.
In a small bowl whisk the egg. Add the maple syrup and continue to whisk until blended. Pour in the cream and whisk a little more.
Add the egg mixture into the dry ingredients. Gently stir until all is combined. Then place the dough onto a lightly floured surface and shape into a rectangle. (An oval will do fine, just try to cut even pieces.) Using a dough lift or knife, cut the dough in half lengthwise and across the center width making 4 small rectangles. Then cut those small rectangles in half through the width (making 8 squares). Next cut diagonally from corner to corner (making 16 triangles). Use the lift and place the triangles onto a Silpat or parchment lined baking sheet. Bake 20-25 minutes. Until the bottom is just browning.
Enjoy warm with cream… and a cup of coffee.
Adapted from Brown Eggs and Jam Jars Make Ahead Currant Scones