Tag Archives: Scones

Royal Honey(moon) Wheat Scones

I’m a little late for the royal wedding, I know.

I also didn’t watch it (but I kinda wish I did).  So when the urge struck me to bake, I decided to make some scones.  Honey-ey and wheat-ey ones.

And then I named them after the royal honeymoon.

Aside from their delightful taste, a nice thing about this recipe is that it only makes 6 hearty-sized scones.  A lot of times when I bake I suddenly realize I have 5,843 muffins or 635 cookies that are just begging me for some lovin’.  And really, I only was craving one or two cookies.  So if you want lots of scones, either halve the size of each scone or double the recipe (or both!).

Royal Honey(moon) Wheat Scones (adapted from In Great Taste by Evelyn Lauder)

  • 1 1/4 C whole-wheat flour (I used 1 C whole-wheat flour and 1/4 C buckwheat flour)
  • 1 T baking powder
  • 1/2 t baking soda
  • 1/8 t salt
  • 1/2 C water
  • 3 T honey
  • 1 T olive oil
  • 1 T vanilla extract

Preheat the oven to 375 degrees and line a baking sheet with parchment paper.  In a medium bowl, mix all the dry ingredients.  Add the rest of the ingredients and stir “vigorously” (the recipe says so!) until combined.

As you can see from my “ingredient” picture, I started off making barley flour, but my grinder wasn’t feeling up to the job so I switched to buckwheat/whole-wheat to save myself some time and energy.

Let the dough rest for a few minutes, then pat out on a floured surface into a circle about an inch thick (I told you, these are hefty scones!).

Using a glass or biscuit cutter, cut into rounds.  Reroll the scraps, and cut again.  I had exactly enough dough for six big fat scones.

Place them on the parchment paper and stick ’em in the oven for 10-12 minutes until golden brown.  Let them cool on a wire cooling rack.  If you have been cooking for years and somehow still don’t own a wire cooling rack, find some other adorable gadgets to cool the scones off on.

These were 4/$1 at a garage sale I went to a few years ago.  Score.

Enjoy these scones with a warm cuppa tea or coffee.  Or…just eat them plain!  They are faintly sweet with the honey and have a light nutty taste.  They are also surprisingly fluffy for something made with all whole-wheat flour (hello one whole tablespoon of baking powder).

Oh and…Got Milk? (Thanks for the mugs, Dad!)

And if you haven’t had enough Henry updates lately (because how can you have enough Henry updates?), here’s a nice montage of him lounging around in his ultimate favorite spot of all time–inside a cardboard box.

Any cardboard box.

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Cranberry Flaxseed Scones

Hi friends!  It’s Thursday…which means the weekend is almost here!  Fritz and I have a busy pretty and very fun weekend plan, which involves sleepovers, cooking, and Harry Potter.  So many things I like!

Yesterday I made cranberry flaxseed scones, and as I type this there are three left.  I made 16.  Nancy Drew might need to come around here and do some investigating because no one is taking the credit for their mysterious disappearance.  Although, yesterday I ate two–and I brought one to school and I gave one to Lola…you know what?  I might know where they went.

And that, my friends, is why I try to bake healthily.  Because I want to make food that I can eat without feeling (too) guilty; food that is good for my belly and my spirit.  And these scones definitely fit the bill.  They have that light and buttery scone taste with some serious cranberry tang.

Cranberry Flaxseed Scones (inspired by this recipe)

  • heaping 1/2 C fresh cranberries, mixed with 2 t honey 
  • 1 1/2 C all-purpose flour (it is a scone, after all)
  • 1/2 C whole wheat flour
  • 2 t baking powder
  • 1/2 t salt
  • 1/2 C lightly packed brown sugar
  • 6 T butter, chilled and cut into small pieces
  • 1/2 C skim milk plus 1-2 T if needed
  • 1 t vanilla
  • 1/8 C ground flaxseed

Cut the larger cranberries in half, leave the smaller ones whole and drizzle with honey to sweeten.

Pre-heat the oven to 400 degrees and line a baking sheet with parchment paper or spray with canola oil.  Mix together the flours, baking powder, salt and sugar.  Add the butter and blend until it resembles coarse crumbs.  Don’t overmix scone dough or it gets tough and heavy.

see those coarse crumbs?

Add the milk, vanilla, and flaxseed and mix until just blended.  Mix in those cranberries!

Divide the dough in half and set aside one portion.  Pat the remaining dough into a circle on a floured board.

Next, cut four times into eight wedges with a sharp knife.

Repeat with the other half of the dough, and alternate the wedges on the baking sheet.

Place into the middle rack of the oven and bake until lightly golden, about fifteen minutes.  Let them cool on a wire rack.

Once they are cool enough, take them outside to photograph because there’s not enough light in your house, even though it’s only 4:30.  Or just eat them.

It got chilly out there!  But I took out some of the pumpkin butter I had leftover from the pumpkin bars I made last week, and it went perfectly.  I couldn’t believe how good the combination was!  Such a holiday snack.

I hope you get a chance to make these because they are truly delicious.  My next project involves fennel, which I’ve heard so much about but never tasted.  I have some in the fridge, so give me some ideas!  What have you made with fennel?

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Filed under Breakfast, Desserts