I was scrolling through my myriad posts on scones yesterday, looking for the recipe for the scones from Sundays at Moosewood. The ones I make all the time. The not-too-buttery but just-buttery-enough ones. Well, it wasn't there. So, it's your lucky day.
These scones are also not-too-sweet but just-sweet-enough. Ditto for whole wheat-i-ness. And if that's not doing it for you, you can always smother them with butter or put chocolate chips in the batter.
Moosewood Scones
Ingredients:
- 3 T butter, fridge temp
- 1 c whole wheat flour
- 3 c white flour
- 3 T sugar
- 1/2 t salt
- 1.5 c milk (I used soy unsweetened)
- 1.5 c dried fruit (I used raisins)
Instructions:
- Combine all of the ingredients except the fruit.
- Using a pastry cutter or a fork, "chop" everything together to form a dough. Pea-sized chunks of butter may remain.
- Fold in the fruit with your hands.
- Cover a baking stone with parchment paper and smoosh the dough out into a disk about 1 inch thick. There may be pieces of fruit/flour/butter left in the bowl that you can just sprinkle on top.
- Bake at 450 degrees for 20 minutes. Slice like a pie while still hot.
Enjoy,
Tofu
No comments:
Post a Comment