Whole Wheat Scones

These whole wheat scones are also known as Pilgrim Scones. The combination of all-purpose and whole wheat flours, honey, buttermilk and raisins makes these scones delicious as well as nutritious.

The scones are also very easy to make. If you're looking for an easy scones' recipe that doesn't use heavy cream or lard, try this one. I think you’ll be pleased.

Recipe for Pilgrim Scones

The recipe for these scones is found in a community cookbook called "What's Cooking at the Library?" sponsored by the Gwinnett County Public Library System. The cookbook is dedicated to the fight for the cure for cancer.

Ingredients:

• 1/2 cup butter, melted
• 1 1/2 cup white flour
• 2 cups whole-wheat flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup raisins
• 1 large egg
• 1/2 cup honey
• 1 cup buttermilk

Directions:

Mix dry ingredients and raisins together. In large bowl, mix egg, honey and buttermilk. Add flour mixture to egg mixture in 3 parts, alternating with melted butter. Make a big ball.





Cut into thirds. Make the thirds into flat balls. Cut these into fourths.





Place the cut pieces onto a greased baking sheet.




Bake them for 10 minutes at 425 degrees F. then lower to 350 degrees F. and bake until brown.




Cool the scones on a wire rack before serving.




Now, all you need to do is try these yummy scones yourself and let me know how you like them!





Happy Baking!
Cathy

Walnut Buttermilk Scones

These Walnut Buttermilk Scones are delicious! The buttermilk provides the moisture, the walnuts add a little crunchiness and the creamy cinnamon sugar topping puts them over the edge. Simply wonderful!

The actual name of the scones is "Spicy Walnut Buttermilk Scones" but my taste tester said they should be called "Delicious" so that's what I decided to call them.

The scones have a rather dense consistency and are made even more so by the chopped walnuts. If you prefer something different, you can substitute seedless dark raisins, dried currants, or chopped citrus rind for the nuts. You can also substitute various spices for the cinnamon.

I really like the combination of the walnuts and cinnamon, but I think these would also taste good with dried currants or raisins in addition to the walnuts and cinnamon. My son suggested that so I think I'll try that next time.

Walnut Buttermilk Scones
The recipe for these wonderful scones is from Biscuit Bliss: 101 Foolproof Recipes for Fresh and Fluffy Biscuits in Just Minutes by James Villas.

Makes: 1 dozen

Ingredients:

• 2 cups all-purpose flour
• 5 tablespoons sugar
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) chilled butter, cut into bits
• 1 cup buttermilk
• 1/2 cup finely chopped walnuts
• 1 tablespoon heavy cream
• 1/4 teaspoon ground cinnamon

Directions:

Preheat the oven to 425 degrees F. Grease a baking sheet and set aside.

In a large mixing bowl, whisk together the flour, 3 tablespoons of the sugar, the baking powder, baking soda, and salt. Add the butter and work it in quickly with your fingertips until the mixture is crumbly. Add the buttermilk and walnuts. Stir just till the dry ingredients are moistened.

Transfer the dough to a lightly floured work surface and knead about 8 times. Divide the dough in half.




Pat each half into a circle about 3/4 inch thick. Cut each circle into 6 wedges. Arrange the wedges on the prepared baking sheet about 1/2 inch apart.




In a small bowl, combine the cream, cinnamon, and remaining 2 tablespoons sugar, and stir until well blended. Brush the tops of the wedges with the mixture





Bake in the center of the oven till golden, 12 to 15 minutes.  Cool slightly.





Happy Baking!
Cathy

 

Cranberry-Orange Cream Scones

The original recipe for these Cranberry-Orange Cream Scones is from a handwritten manuscript dated from the 1920s. I’m using the version found in the cookbook Heirloom Baking with the Brass Sisters.

This is a very easy scone recipe. The cranberries give the scones a unique texture and the orange juice provides a hint of citrus flavor. Enjoy these scones with breakfast or afternoon tea.

Cranberry-Orange Cream Scones
Makes: 12 Scones
Source: Heirloom Baking with the Brass Sisters

Ingredients:

• 2 cups flour (plus 1/4 cup for kneading dough)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 cup butter
• 1/4 cup sugar
• 2 eggs
• 1/2 cup plus 2 tablespoons heavy cream
• 1 tablespoon grated orange zest
• 1 cup dried cranberries, plumped in 4 tablespoons orange juice*
• 1/4 cup sugar

*Plumping Raisins (or dried Cranberries): Using tea, orange juice or water, bring the liquid to a boil, immerse the raisins, and remove from the heat. Allow at least 30 minutes for raisins to absorb the liquid. If you don't use them the same day you plump them, refrigerate and use within 1 week.

Raisins plumping in orange juice

Variation: You can substitute a heaping cup of fresh blueberries for the cranberries if you like. Sprinkle the blueberries on top of the dough after kneading it twice, and then continue with the instructions.


Directions:

Set the oven rack in the middle position. Preheat the oven to 425F. Cover a 14-inch by 16-inch baking sheet with foil, shiny side up. Coat the foil with vegetable spray or use a silicone liner.

Sift together flour, baking powder, salt, and cinnamon. Cream butter and sugar in a medium bowl. Combine eggs and 1/2 cup of the heavy cream and add to butter mixture. Add grated orange zest and the sifted dry ingredients and stir until a soft dough begins to form.




Squeeze orange juice from cranberries and incorporate fruit into dough with your fingers.




Place dough on a generously floured surface. Knead gently five times, turning corners of dough toward the center. Pat dough into a 1/2 inch thick circle.




Using a floured knife, cut dough into 12 equal wedges. I cut them into 16 smaller wedges.



Using a floured wide spatula, transfer each wedge to baking sheet.




Brush wedges with the remaining heavy cream and sprinkle with sugar.




Bake 12 to 15 minutes, or until tops of scones are lightly brown and bottoms are golden brown. Place baking sheet on rack and cool about 10 minutes.

Here are the scones ready to eat!

Note: They are best when eaten the day they are made. You can serve the scones with warm butter and jam, but they don't need it. They taste great plain!

Happy Baking! 
Cathy