May 3, 2010: Whole Wheat Scones

With Mothers' Day around the corner, how to celebrate is on every one's mind. The kindergarten class at Mariposa (the elementary school where I run the front office) is planning to treat their mommy's to a tea party. Their teacher, Miss Debbie, asked me for some ideas and scones immediately came to mind. Since Mariposa is a health-conscious community, I adapted my scone recipe by substituting whole wheat flour for the white. I used half whole wheat pastry flour and half regular whole wheat. The result was surprisingly light with a pleasingly nutty and grainy texture. Serve them with preserves and a dab of Devonshire cream or freshly whipped heavy cream at your next tea party.

WHOLE WHEAT SCONES
One dozen

1 cup whole wheat pastry flour
1 cup regular whole wheat flour
2 t baking powder
1/2 t baking soda
Scant 1/2 t sea salt
2 T organic sugar
8 T unsalted butter, cut into pieces
1 egg yolk
3/4 cup buttermilk
1 egg white
Additional organic sugar for sprinkling

Pre-heat your oven to 375 degrees F.

Put both flours, baking powder, baking soda, sugar, and salt into the bowl of your food processor. Pulse a few times to mix the dry ingredients. Add the cut-up butter and pulse until the mixture resembles coarse meal. Add the egg yolk to the buttermilk and gently blend together with a fork or small whisk. Add this mixture to the dry ingredients in the food processor. Pulse the mixture just until it starts to hold together. Do not over-process! Turn the dough onto a lightly floured surface and gently knead about a dozen times, until it holds together. Divide the dough in half. Form each half into a ball, then using your knuckles, pat each ball into a 6-inch disk. Cut each disk into 6 wedges. Carefully transfer each wedge onto a baking sheet lined with parchment paper. Brush each scone with lightly beaten egg white and sprinkle with sugar crystals. Bake for 18 to 22 minutes, until medium brown. (Check the scones at about 10 minutes and change the position of the baking sheet from front to back for even baking.)Although scones are best served fresh, you can store them in an airtight containter then refresh them in a 350 degree F. oven for a few minutes.