This recipe is based on the scone recipe found on Food Network by Alton Brown. It’s been modified to include whole grain wheat flour as well as different spicing using caraway and orange to give it a savory and sweet quality. It still works for breakfast but is also good for that 3pm mid-afternoon tea snack that gets me through the end of the work day.
To keep the scones tender, I mix all the ingredients by hand and add enough moisture to be able to handle the dough without it sticking to my hands. I flour the counter and either roll out or pat out into a circle by hand. I like to cut them into wedge shapes. Depending on the size you want the individual scones to be, I divide the dough into two rounds and then cut them into 4-6 wedges per round.
Orange Caraway Whole Wheat Scones
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 1/3 cup sugar (I like course)
- 6 tablespoons butter
- 3/4 cup whole milk
- 1TB - 1/4 cup cream
- 1 egg
- 3 TB of orange zest
- 1 TB caraway seeds partially crushed
- Heat oven to 375 degrees.
- In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well but just until all ingredients are incorporated. Cut in butter. For flakier scones, don't over mix and leave the bits of butter to the size of large peas. In a separate bowl, combine milk, cream with beaten egg then add to dry ingredients. Stir in zest and spices. Turn dough out onto a floured surface. Roll dough out and cut into wedge shapes. Makes 12. Bake for 15 minutes or until brown.
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