The WonderMill Grain Mill makes quick work of whole wheat and renders a seriously soft, fluffy, almost biscuit-like scone. Such a treat. I can’t imagine using bagged flour from the store ever again.
So with my favorite grain mill on hand, I spent many hours last week in my kitchen (in between the Pinterest browsing and wardrobe shopping), making all manner of baked goods. Butter was cut into bite-sized cubes, flour ground, and raw milk thoughtfully poured. A few simple ingredients were combined to create melt-in-your-mouth, crumbly whole wheat scones. Even my husband declared the final result, “The BEST scones EVER!”
I love simplicity when it comes to baked goods and these scones are just that. They’re simple. For other flavor options, you can visit my blog, HERE. One of the things I love most about the simple, unassuming scone is that it can transform your morning coffee, or afternoon tea break with little more than a pat of pastured, organic butter, or a dollop of fresh, homemade berry jam.
- 2½ cups whole wheat flour, fresh ground or packaged
- 4 TB sucanat
- 1 TB baking powder
- ½ tsp good-quality salt
- 8 TB cold good-quality butter, cubed
- 1 egg
- ½ cup whole milk (I use raw)
- Topping:
- 1 TB butter, melted
- 1 TB sucanat
- Preheat the oven to 400F.
- Combine the dry ingredients in a large bowl: whole wheat flour, sucanat, baking powder, and salt.. Whisk together.
- Add the cold butter to the dry ingredients. Using a pastry cutter (like this) or your fingers, cut the butter into the dry ingredients. You're ready to proceed on when the butter resembles coarse crumbs.
- In a small bowl beat the egg and milk.
- Pour the milk and egg into the dry ingredients. Stir until just combined.
- With your hands bring the dough together (into an unformed ball) on a piece of wax parchment paper. Using your fingers push the dough outward into a circle (about an inch high).
- Cut the dough into eight slices (similar to cutting a pizza). Brush the melted butter over the top of the scones and sprinkle with sucanat.
- Place the parchment paper (and scones) in the oven, preferably on a baking stone or cookie sheet.
- Bake for 16-18 minutes.
- Serve with jam, butter, or honey.
