Whole Wheat-Raisin Scones - Powerful Handmade site

Whole Wheat-Raisin Scones

Sharing is caring!

Whole Wheat-Raisin Scones

C

Whole wheat flour scones used to imply heavy and strongly flavored, however the use of white entire wheat assists in keeping the integral lightness of the unique scones, with a a lot more refined taste.

At a look

Prep
Bake
Total
Yield
eight to 12 scones

Ingredients

  • 1 cup King Arthur White Whole Wheat Flour
  • 1 cup King Arthur Premium 100% Whole Wheat Flour
  • 1/2 cup wheat bran
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1/2 cup (eight tablespoons) butter
  • three/four cup buttermilk
  • 1 egg, separated
  • 1 cup raisins
  • coarse sugar

  • four oz. King Arthur White Whole Wheat Flour
  • four oz. King Arthur Premium 100% Whole Wheat Flour
  • 1 1/eight oz. wheat bran
  • 1/four ounce baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 7/eight ounce sugar
  • four oz. butter
  • 6 oz. buttermilk
  • 1 egg, separated
  • five 1/four oz. raisins
  • coarse sugar

  • 113g King Arthur White Whole Wheat Flour
  • 113g King Arthur Premium 100% Whole Wheat Flour
  • 32g wheat bran
  • 8g baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 25g sugar
  • 113g butter
  • 170g buttermilk
  • 1 egg, separated
  • 149g raisins
  • coarse sugar

Instructions

  1. Place the primary seven elements into the bowl of a meals processor, and whirl in short. (See “pointers”, under.)
  2. Cut the butter into 4 chunks, and pulse with the dry aggregate till it paperwork massive clumps.
  3. Whisk in combination the buttermilk and egg yolk, and upload to the processor bowl; procedure simplest till aggregate slightly clings in combination.
  4. Transfer the dough to a flippantly floured paintings floor, and gently and briefly knead within the raisins.
  5. Form the dough right into a flat disk about 7″ throughout, and reduce it into small or massive wedges, relying in your urge for food or waist dimension.
  6. Transfer the disk to a parchment-lined or flippantly greased baking sheet, and separate the wedges by way of pulling them aside about 1″, however nonetheless retaining them in a circle.
  7. Brush the tops of the scones with crushed egg white, and sprinkle with coarse sugar.
  8. Bake them in a preheated 375°F oven for 25 to 27 mins (for eight scones; rather less for smaller scones), examining at midpoint to recognize and switch.
  9. Remove the scones from the oven when they are a mild, golden brown, and funky them on a twine rack.
Facebook Comments

Other EXCITING Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

403 Forbidden

403 Forbidden


nginx
shares