I like scones! They are one of my favorite things to bake. I like them so much that I’m writing a book about them. I guess you could call it a bit of an obsession….
My favorite flour to use for making scones is soft white wheat. The flavor is very subtitle. From the taste and texture in the finished product you would almost think you were eating a scone made from white flour. I chose to soak my flour because it improves the taste, texture and nutrition of the product.
This recipe is very versitle. You can easily add in chocoalte chips, blueberries, lemon zest or whatever you are in the mood for.
Basic Soaked Scones
3 cups soft white wheat flour
6 TBS butter
3/4 cup milk
1/4 cup palm sugar
1 TBS lemon juice, apple cider vinegar or whey
1 TBS baking powder
1/4 tsp unrefined salt
Comide the flour, sugar, milk and acid medium of choice in a medium sized bowl. Gently mix together with your hands until all the liquid had been absorbed. Cut in the butter with a butter knife. Gently knead the butter into the dough. Cover and leave on counter for 12 to 24 hours.
When you are ready to bake preheat the oven to 350. Sprinkle the salt and baking powder over the dough. Gently incorporate into the dough. Turn the dough out onto a lightly floured surface using sprouted wheat flour or unbleached white flour. Kneed for one minute. If you kneed too long the tough with become tough. The goal is to have light and fluffy scones. Pat the dough into a 6-inch circle that is ½ and inch thick. Cut into 6 even pieces. Place on a stoneware or stainless steel cookie sheet. Bake for 15-20 minutes, or until the scones are lightly golden brown.
Enjoy with Devonshire cream, lemon curd, whipped cream or a pat of grass fed butter.