In which we talk scones
Last week a reader requested the recipe for my Whole Wheat Cherry Scones--I think it was on Twitter, but I could be entirely mistaken. The recipe I use is based on the one in The Skinny: How To Fit Into Your Little Black Dress Forever by Melissa Clark and Robin Aronson. (There are loads of tasty things in that book, so you might want to grab a copy for yourself.)Fair warning--I bake in a casual fashion and this recipe reflects that. If you're a purist, stop reading now, I beg you.
Whole Wheat Cherry Scones
3/4 cup dried cherries, roughly chopped (I use one package of dried cherries. You can substitute dried cranberries, raisins, dried blueberries, whatever.)
2 c flour (I use white-wheat)
1 c whole wheat flour
1/4 c sugar (I use raw, and I use a scant 1/4 cup of sugar. In place of the extra sugar, I add a tablespoon of honey to the milk and egg.)
1 T baking powder
1 t cinnamon
1/2 t salt
5 T unsalted butter
2 eggs
1/2 cup milk (plus an extra sploosh. I don't know how much a sploosh is, but it's the extra bit of milk it takes for this dough to come together for me. The half-cup doesn't quite do it.)
Preheat oven to 450 degrees and line a baking sheet with parchment--no grease. Put the dried fruit in a sieve, pour boiling water over and let cool.
Combine flours, sugar, baking powder, cinnamon, salt. Cut in butter completely, add cherries.
In another bowl, whisk together eggs, milk, and honey if you're using it. Add to dry and mix just until it comes together. (This is where the extra sploosh might be necessary. Just don't over-sploosh.)
Pat dough into large circle, cut into wedges--there should be eight. You can also use a biscuit cutter or cut the dough into smaller pieces if you like. Brush each scone with a little extra milk, sprinkle with sugar, bake for 10-15 minutes.
In honor of the Fourth of July, I made some luscious lemonade. Cannot remember where I saw the recipe, so alas, I cannot give credit, but it's painfully simple: Juice several lemons. Add an equal part agave syrup which will make the lemonade honey-colored rather than yellow. Add water to taste. Thinly slice a lemon to float in the lemonade and chill thoroughly. (I used three large lemons and 2/3 c agave nectar. This made a small pitcher.) YUM.
Whole Wheat Cherry Scones
3/4 cup dried cherries, roughly chopped (I use one package of dried cherries. You can substitute dried cranberries, raisins, dried blueberries, whatever.)
2 c flour (I use white-wheat)
1 c whole wheat flour
1/4 c sugar (I use raw, and I use a scant 1/4 cup of sugar. In place of the extra sugar, I add a tablespoon of honey to the milk and egg.)
1 T baking powder
1 t cinnamon
1/2 t salt
5 T unsalted butter
2 eggs
1/2 cup milk (plus an extra sploosh. I don't know how much a sploosh is, but it's the extra bit of milk it takes for this dough to come together for me. The half-cup doesn't quite do it.)
Preheat oven to 450 degrees and line a baking sheet with parchment--no grease. Put the dried fruit in a sieve, pour boiling water over and let cool.
Combine flours, sugar, baking powder, cinnamon, salt. Cut in butter completely, add cherries.
In another bowl, whisk together eggs, milk, and honey if you're using it. Add to dry and mix just until it comes together. (This is where the extra sploosh might be necessary. Just don't over-sploosh.)
Pat dough into large circle, cut into wedges--there should be eight. You can also use a biscuit cutter or cut the dough into smaller pieces if you like. Brush each scone with a little extra milk, sprinkle with sugar, bake for 10-15 minutes.
In honor of the Fourth of July, I made some luscious lemonade. Cannot remember where I saw the recipe, so alas, I cannot give credit, but it's painfully simple: Juice several lemons. Add an equal part agave syrup which will make the lemonade honey-colored rather than yellow. Add water to taste. Thinly slice a lemon to float in the lemonade and chill thoroughly. (I used three large lemons and 2/3 c agave nectar. This made a small pitcher.) YUM.
Labels: domesticity
posted by deanna at
8:07 AM
6 Comments:
Oh, that was me! And this made my day. Thanks! Also, going to email you the limoncello recipe later today. Had to locate it. :-)
Any recipe that calls for a sploosh of anything is golden in my book! These sound delicious. I can't wait to try them out.
Thanks, Ali! I totally blanked on who asked for the recipe--all I had was a note that I was supposed to post it. ;-)
Sounds delish! Although, I had to stop reading and quickly log onto Twitter to follow your posts. I feel like such a stalker! :-)
I made these last night. So tasty. I'm wondering if the book mentions the calories per scone though? They seem fairly healthy, but I thought I'd ask.
Double-checked and the book doesn't give a calorie count, but the recipe calls for less fat than any other I've found so far. Glad you enjoyed them!
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