400 Oven (make sure oven rack is centered)
Baking Pan (Lined w/parchment or greased)
2 T. Melted Butter (for brushing tops)
Measure and Whisk together in large bowl:
- 2 C Whole wheat PASTRY Flour (or All Purpose flour if you cant find pastry flour.)
- 2 1/2 t. Baking Powder
- 1/2 t. Salt
- 1/4 C Sugar
(whisk in dried currents, raisins, cranberries, etc., if desired)
Add 1 1/3 C Cream, stirring just until dough begins to come together and cream has absorbed - it will be sticky. DO NOT try and cut calories by using Half and Half or milk – the scones will be dry and hard
Turn onto lightly flowered surface and knead a few times being careful not to overwork dough.
Pat and Shape gently into 8" circle with even thickness and smooth edges.
Brush with melted butter and sprinkle with sugar.
Cut into 8 or 12 wedges and transfer to baking sheet. You may also cut with biscuit cutter or other shapes.
Bake for 17 minutes or until golden brown.
Remove from pan and gently transfer to cooling rack.
You may add glaze if you wish after scones have cooled for a couple of minutes. I just make a glaze from juice of a lemon and confectioners sugar, adding sugar and whisking until I get a mixture that is thick but will still pour. I pour a dollop on each scone and spread with fingers. It will harden as scones finish cooling.
ENJOY and feel free to share any of your favorite recipes - email firstname.lastname@example.org