I took a basic traditional scone recipe and replaced all the white flour with whole wheat. We use the Montana Prairie gold wheat berries.
I didn't use any white flour at all, I know a lot of recipes do half and half but I just wanted to use all whole wheat, and see how these would turn out. These scones were good! They reminded me somewhat of cornbread because of using all wheat. Hubby does not like cornbread so I was worried. He loved them, I think he had 3! :)
We drrrrrenched them in honey. Everytime I say drenched I roll my R's...it reminds me of Mrs. Margaret Harris in Anne of Avonlea, and I always laugh to myself. ;)
Whole Wheat Butter Scones
- 1 3/4 cups Whole wheat flour
- 3 TBS sugarshopping li
- 1/2 TBS baking powder
- 1/2 tsp. salt
- 1 stick unsalted butter, chilled and cut into bits
- 2 eggs, beaten with
- 1/4 cup milk
Mix together flour, sugar, powder, and salt. Cut in butter. Add eggs and milk. Form into ball and flatten to a 10" circle. Cut into wedges. Bake at 450 degrees for 15-18 minutes. 400 degrees if using a convection oven.
Enjoy with jam or raw honey! :)