Whole Wheat Scones
- Yield: 6 to 8 pieces
- 7/8cup self-rising flour
- 3/4cup self-rising whole wheat flour
- 1teaspoon baking powder
- pinch salt
- 3tablespoons cold unsalted butter, diced, plus extra for greasing
- 2/3cup buttermilk
- beaten egg, to glaze
- butter, cream or jam, to serve
- Preheat the oven to 425F. Sift the flours and baking powder into a large bowl with the salt. Rub in the butter until the mixture resembles fine breadcrumbs. Alternately, blend in a food processor, then transfer o a bowl.
- Using a flat-bladed table knife, gradually work in enough milk to form a soft but not too sticky dough.
- Turn onto a lightly floured work surface and knead briefly to bring the dough together–over-handling will make the scones tough. Lightly press out to a 1-inch thickness and cut out rounds with a 2 1/2-inch cutter. Re-roll the trimmings if your like, but they won’t be quite as light.
- Put the scones on a lightly greased baking sheet, spaced well apart, and brush the tops with the egg–try not to let the egg run down the sides, as it will inhibit the scones from rising. Bake for 12 to 15 minutes, until well risen and golden. Transfer to a wire rack to cool. Serve warm or at room temperature, split in half and spread with butter or cream and jam.
Reprinted with permission from Alison Walker’s A Country Cook’s Kitchen (Rizzoli, 2012.)