Whole Wheat, Cinnamon, Brown Sugar and Raisin Scones

· by · in Breakfast, Desserts, Muffins. ·

It bothers me that baking soda does so many things; ingredient, laundry booster, toothpaste, odor chaser and I’m pretty sure I have an aunt that swears it cured her goiter. At least I think it was an aunt…she had huge hands and I was too polite to ask the specifics of gender when we saw each other once a year at a Holiday meal. I got “shushed” when I asked my Mom, which I’m guessing meant she didn’t know either. In any case, I’m skeptical of anything that does too much. In my view, you specialize or you don’t do anything all that well. But I make an exception for the scone; breakfast pastry, dessert, side and companion to a hot cup of coffee any time of day. It’s amongst the most versatile of baked goods and one basic recipe can be the foundation for a world of creativity. This recipe serves 8 and it’s quick enough to throw together in the morning if you want to surprise someone with a hot breakfast.

Time: 5 minutes to mix, 15 Minutes to Bake

Ingredients (sub out the organic if you like.)
3 cups whole wheat flour
1/2 cup granulated, organic sugar
2 Tbsp organic brown sugar
5 teaspoons baking powder
2 Tsp Cinnamon
3/4 Cups raisins
1 teaspoon Kosher salt
3/4 Cup organic unsalted butter, cut into 1 inch cubes
1 egg, beaten
1 cup organic milk (skim, 1%,etc..your choice)


Directions
Preheat oven to 400 degrees (f) and lightly grease a baking sheet with non-stick canola spray. In a large bowl, whisk the flour, sugars, baking powder, cinnamon and salt. Add the raisins in the center of the bowl.  Cut in butter using a pastry blender or two knives. Mix the egg and milk in a small bowl, and stir into the flour mixture until moistened uniformly.
Briefly knead the dough on a lightly floured surface. Roll dough out into a 1/2 inch thick round slab. Cut into 8 wedges, and place on the prepared baking sheet.  Bake 15 minutes in the preheated oven, or until golden brown. Let cool on the sheet for 5 minutes then move them to a wire rack to cool. No worries if you want to eat them warm.
Tips:
Proper consistency after butter is blended in

once your butter is cut in, your dough should look like this

flatten to a round slab, 1/2 inch thick and cut into 8 wedges

A pastry blender is a little less work on chilled butter

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2 responses on “Whole Wheat, Cinnamon, Brown Sugar and Raisin Scones”

  2. Thanks for stopping by our blog Brittany. I started craving scones right after the bottom fell out of Seattle’s Indian summer. I checked out your blog and can see you’re a health conscious foodie. Same here (except on Sundays!). If you get the ambition to make these or something similar, you can cut the flour by 1/4 and sub in some large flake oatmeal but they’re fairly healthy with whole wheat and low sugar. I haven’t had time to post the bazillion variations I’ve concocted over the years but hopefully will get to those. Take Care!