32 minutes
Delightful whole-wheat scones with a golden crust and tender crumb, perfect for pairing with your favorite spreads.
Unbleached Whole-Wheat Pastry Flour
cups
teaspoons
teaspoons
cups
cups
Unsalted Butter, melted
tablespoons
1. Preheat Oven and Mix Dry Ingredients
Preheat your oven to 400°F. In a large bowl, combine 2 cups of unbleached whole-wheat pastry flour, 2½ teaspoons of baking powder, ½ teaspoon of salt, and ¼ cup of sugar. Stir these dry ingredients together thoroughly.
2. Add Cream
Pour 1⅓ cups of cream into the bowl of dry ingredients. Using a spoon, gently stir the mixture until the dough just starts to come together.
3. Knead and Shape Dough
Lightly flour a surface, then turn out the dough and knead it briefly. Shape the dough into an 8-inch circle using your hands.
4. Prepare for Baking
Melt 2 tablespoons of butter and use a pastry brush to coat the top of the dough. Sprinkle 1½ tablespoons of sugar evenly over the buttered surface.
5. Cut and Bake
Cut the dough circle into 8 equal wedges. Arrange these on a baking sheet lined with parchment paper or a silicone liner, leaving some space between each wedge. Bake for about 17 minutes, or until they are golden brown.
6. Cool and Serve
Once baked, allow the scones to cool slightly before serving. Enjoy your freshly baked scones warm with your favorite spread or topping.
Use chilled butter and cut it into small cubes. Work it into the flour until you have a sandy texture with some pea-sized pieces remaining.
Mix only until the dough comes together. Overmixing can lead to tougher scones.
Use a mix of whole-wheat and all-purpose flour to maintain tenderness and whole grain flavor. A 50/50 ratio is a good start.
Use a sharp pastry cutter or knife and press straight down without twisting for maximum rise.
Ensure all dairy ingredients are chilled to maintain the dough’s temperature until baking, promoting better rise and texture.
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