I made scones today for the first time.
They were a bit wheat-y, but hit the spot.
I brought 3/4 of them into rehearsals - saving myself one for tomorrow morning and one for Sunday morning. They got devoured by my assistant and the stage manager. We all agree that they were a bit dry - so I think some yogurt or cream cheese or sour cream might help the recipe. I found this on line somewhere - and I added the raspberries -- the original called for dates.
Oven at 425
1 cup whole wheat flour
1 cup all purpose flour
2 tablespoons of sugar (I just can't go the Splenda route - just can't do it)
2 1/2 teaspoons of Baking power
1 teaspoon of salt
1 stick of butter (yikes - I know --maybe try margarine next time)
2 eggs
1/2 cup of milk
1/2 bag frozen raspberries
mix dry ingredients. fork in the butter until the dry mixture gets crumbly.
mix the egg and milk and pour over the mixture. Stir it pretty good. Add the raspberries.
dust a cutting board with flour and kneed the mixture. IT will be freezing with the frozen raspberries..
make 8-9 balls and place on a greased cookie sheet.
Bake for 15 mintues...
1 comment:
I'm with you on the anti-Splenda stance. Also, I think you could use 2 cups whole wheat pastry flour, though I think the net result is the same amount of fiber (as the current 1 cup white 1 cup whole version) because whole wheat pastry flour has less fiber than regular whole wheat flour. I'm looking forward to trying this one.
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