These scones have a flaky rather than cakey texture. For that reason, this recipe works nicely for shortcakes. Think fresh strawberries with whipped cream for a Sunday morning breakfast.
(Makes about 12 scones)
Ingredients
- 2 cups stone-ground whole wheat pastry flour
- 1 tablespoon baking powder
- ½ teaspoon salt
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1 tablespoon sugar
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1 stick butter (¼ pound or 8 tablespoons)
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¾ - 1 cup whole milk
Directions
- Heat oven to 450 degrees. Place the butter and milk in the freezer to chill quickly.
- Combine flour, salt, baking powder and sugar. Blend thoroughly. Grate the stick of butter, using medium holes of the grater, into flour mixture and toss together until well mixed.
- Pour ¾ cup of very cold milk over the flour and butter mixture. Blend briskly with a fork. Add only as much of the remaining milk as you need to incorporate any floury residue. Knead briefly in the bowl to blend in the dry bits. Try not to handle dough any more than necessary, and try to keep the bits of butter intact.
- On a floured countertop, roll out dough to about ½-inch thick. Using a biscuit cutter or a knife, cut into circles or wedges. Arrange the pieces on an ungreased baking sheet.
- Push the remnants together, handling as little as possible. Roll out and cut the remaining dough.
- Bake for 15 minutes or until golden brown and puffy.
About the Author:
Miles Hassell, M.D., is an internist in private practice at Providence St. Vincent Medical Center in Portland. He is medical director of the Integrative Medicine Program at Providence Cancer Center. He encourages the vigorous use of evidence-based food and lifestyle choices and has been chosen as one of Portland’s Top Doctors. He lectures widely to physician groups about the appropriate integration of lifestyle and conventional medicine, and is often interviewed on health issues by local television and radio programs.
