Whole Wheat Cinnamon Scones

My quest for whole wheat food continues. I made lasagna with “whole grain” noodles. Only after I woke up with puffy hands did I read the box. Whole wheat and semolina blend. I guess that was the problem. I found a great pie crust that I made for a quiche–whole wheat but still tender.  For freshly milled wheat I used soft white berries, and used 1 1/2 cups of the freshly milled flour and only 4 Tbl. milk. Yummy!

I found a recipe for cinnamon scones on the King Arthur Flour website that was a great springboard for my whole wheat version. Here’s my version with fresh flour, oats, and none of those expensive cinnamon nuggets. Their method of mixing the butter with the mixer instead of a pastry cutter worked so well, I’m abandoning my pastry cutter for good.

Whole Wheat Cinnamon Scones

Scones

1/2 cup half and half or whole milk or evaporated milk

3 cups freshly milled (soft wheat berry) wheat

1/2 cup oats (I press my own but store bought are fine)

1/3 cup sucanat (or white sugar)

1 tablespoon baking powder

3/4 teaspoon salt

1/2 cup cold butter, cut into pats

2 large eggs, lightly beaten

1 teaspoon extract

Filling

5 tbl butter, 3/4 cup sucanat (or brown sugar), 2 tbl ground cinnamon, 1 tsp milk or water

Glaze (Thick)

2 cups confectioners’ sugar, 1 tsp ground cinnamon, 3-5 tbl water or milk (or more), 1 tsp cinnamon

DIRECTIONS

1) In the bowl of a stand mixer, mix all filling ingredients until well blended. Pour into small bowl to wait for later.

2) Scrape mixer bowl, but don’t take time to wash it.

3) Mix wheat, oats, sucanat, baking powder and salt in the mixer bowl.

4) Add the butter until the mixture is crumbly. They’re right, it’s fine to have a few chunks of butter.

5) Stir eggs and vanilla into milk. Pour this into the mixer and mix just until it started to hold together.

6) Scrape the dough onto a well-floured work surface. Pat/roll it into a rough 9″ square, a scant 3/4″ thick. Make sure the surface underneath the dough is very well floured. If necessary, use a giant spatula (or the biggest spatula you have) to lift the square, and sprinkle more flour underneath.
7) Spread the filling over the dough. Fold one edge into the center and over the filling, as though you were folding a letter. Fold the remaining edge over the center to complete the three-fold. You’ll now have a rectangle that’s stretched to about 4″ x 12″. Gently pat/roll it to lengthen it into a 3″ x 18″ rectangle; it’ll be between 3/4″ and 1″ thick.
8) Cut the rectangle into six 3″ squares. Transfer the squares to a lightly greased (or parchment-lined) baking sheet. Now you have a choice. For large scones, cut each square in half diagonally to make a triangle; you’ll have 12 scones. For medium scones, cut each square in half diagonally again, making four triangular scones from each square. Gently separate the scones (if you like scones with crunchy edges), leaving about 1″ between them. For softer scones, separate the scones just enough to break contact between them.
9) You may also choose to make scone strips, or tiny squares. Cut each 3″ square into three 1″ x 3″ rectangles, for a total of 18 scone strips. Gently separate the strips, leaving about 1/2″ between them. Or cut each 3″ square into nine 1″ squares, to make 54 bite-sized mini scones.
10) For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
11) (At this point I brushed the scones with milk and sprinkled on some Demerara sugar. Some people don’t like a glaze–go figure!) Bake the scones for 16 to 20 minutes, or until they’re golden brown. Remove the pan from the oven, and allow the scones to cool right on the pan. 

Going into the oven...

11) Make the glaze by stirring together the sugar, cinnamon, and water. If the sugar seems particularly lumpy, sift it first, for an extra-smooth glaze.
12) Now you’re going to coat each scone with glaze. You can dip each one individually, which is quite time-consuming. Or line a baking sheet (with sides) with parchment, and pour about half the glaze atop the parchment. Set the scones atop the glaze, swirling them around a bit to coat their bottoms. Then drizzle the remaining glaze over the top. Use a pastry brush to brush the glaze over each scone, to coat it entirely. The glaze is very thin, so this is easily done. (My recipe for glaze is very thick and meant to be drizzled on. I think the scones get soggy if you dip them, but to each his own. For the official glaze, use 3 1/2 cups powdered sugar, 7 tbl water and 1 tsp. cinnamon) Here’s the instructions for the official thin glaze:
13) Transfer the scones to a rack set over parchment, to catch any drips. As you pick each scone up, run its sides over the glaze in the bottom of the pan, both to use up some of the extra glaze, and to make sure all sides are coated. Allow the glaze to set before serving the scones.
Yield: one dozen triangles, 5″ x 3″; 2 dozen triangles, 2 1/2″ x 3″; 18 strips, 4″ x 1 1/2″; or 54 mini (1 1/2″) squares. 

There are two different pages on the King Arthur Flour site : this one is an excellent demonstration of shaping scones different ways. This one is simply the recipe.

No glaze on these--once I put the glaze on my hands were too sticky to take pictures and once they were clean the scones were gone!

 

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Filed under Recipes, Whole Wheat Baking

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