Prep 4 hrs
Cook 12 mins
Recipe found at inncuisine.com. The instructions are very detailed, but I found them really helpful as I'd never made scones before. Preparation time includes chilling time.
- 2 cups whole wheat pastry flour
- 1⁄3 cup granulated sugar
- 1⁄4 teaspoon kosher salt
- 2 teaspoons baking powder
- 2 small lemons, zest of (or 1 large)
- 1⁄2 cup dried fruit (any mix of cranberries, cherries, blueberries or raisins)
- 3⁄4 cup slivered almonds
- all-purpose flour, for dusting
- 3⁄8 cup frozen unsalted butter
- 2 large eggs
- 1⁄2 tablespoon pure vanilla extract
- 3⁄4 cup heavy cream
- Sift 1st 4 dry ingredients into a large bowl; stir in lemon zest.
- Chop frozen butter into pieces slightly larger than pea size (you can also do this step in a food processor).
- Add frozen butter to dry ingredients and cut in with a pastry cutter or your fingertips, until butter pieces are pea-sized.
- Chop dried fruit into pea-sized pieces (if desired).
- Add dried fruit and almond slivers to dry ingredients and combine with your hands (run your hands down the sides of mixing bowl and lift up through center a few times).
- Make a well in the center of the dry ingredients by gently removing ingredients from the center of bowl and stacking up the sides.
- In a separate mixing bowl, whisk together eggs, vanilla and heavy cream.
- Pour wet ingredient mix into center of well in dry ingredient mix.
- While turning the bowl with one hand, incorporate dry ingredients into well a little at a time.
- Once you have made it around the outside of the dry ingredients, fold mixture a few times until wet and dry ingredients are incorporated (if dough seems to thin, add a bit more flour and fold in; if dough seems to thick, add a touch more cream and incorporate. If needed, make these additions in small amounts).
- Remove dough from mixing bowl; wrap air-tight in plastic wrap; wrap tightly a 2nd time.
- Place wrapped dough in freezer until dough is no longer tacky and resists considerably when you poke it, yet is not frozen solid; approximately 3 hours.
- Sprinkle a large working surface with a light dusting of all-purpose flour.
- Remove dough from plastic wrap and center on floured work surface; sprinkle top of dough with a dusting of all-purpose flour as well.
- Using the palms of your hands, press dough outward into a level, 10x10-inch square; turning, flipping or dusting with additional flour as needed.
- Ensure square is level and of 1/2-inch thickness on all sides.
- Using the edge of a pastry scrapper or a pizza cutter (dusted with flour OR sprayed with non-stick cooking spray), cut the dough diagonally both ways from corner to corner, creating 4 equal-sized triangles.
- Next, cut dough from center to center of each side, lengthwise & crosswise; you will have now created 4 squares---each containing 2 triangles, or 8 triangles in total.
- Carefully lift each triangle-shaped piece using the flat portion of a pastry scrapper or a large spatula (dusted with flour OR sprayed with non-stick cooking spray), and place pieces onto a large (approximately 11x16-inch) lined cookie sheet (cookie sheet may be lined with a Silpat baking mat or parchment paper); leave AT LEAST 1 inch between each scone, using as many lined baking sheets as needed.
- Bake in a preheated, 375 degree F oven for about 10-12 minutes depending on the accuracy of your oven, or until scones have turned lightly golden on top and gently browned on bottom.
- Remove baking sheet from oven, allow scones to cool for a few minutes, then remove to wire rack to continue cooling.
- Serve scones warm or at room temperature, with honey, butter, fruit spreads, or an assortment of jams and jellies.
- Store leftover scones air-tight at room temperature.