Sunday, October 18, 2009
I like to use whole wheat flour along with all-purpose flour in most of my scone recipes. It does make them crumblier, but I like that flaky, rustic texture. The ones I baked this morning included dried blueberries, grated coconut, and chopped walnuts. For those of you who prefer pecans, and you know who you are, please feel free.
This recipe is similar to my Nutty Coconut Scone recipe.
1 1/4 cups white whole wheat flour
1 cup all-purpose flour
1/2 cup golden brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon freshy grated nutmeg
1/2 cup unsalted butter, chilled, cut into 1/2-inch pieces
2 large eggs
1/4 cup half 'n half
1 teaspoon vanilla extract
1 1/2 cups chopped walnuts
1 cup dried blueberries
1/4 cup shredded coconut
1 tablespoon additional half 'n half
1-2 tablespoons Turbinado sugar
Preheat oven to 425 degrees. Line a baking pan with a sheet of parchment paper.
In a large bowl, stir together the flours, brown sugar, baking powder, salt, and nutmeg. Add the butter, and cut into the flour with a pastry cutter or your fingers (I use my fingers) until the mixture resembles coarse crumbs. In another bowl, mix the eggs, half 'n half, and vanilla; then add to flour mixture. Don't overmix. Add the nuts, blueberries, and coconut, just until combined.
Drop mixture onto parchment paper-lined pan and form into a 9-inch diameter circle. Brush half 'n half over the top; dust with sugar. Slice into 8 wedges. Bake for 20 minutes or until a toothpick or cake tester inserted in center comes out clean. Remove pan from oven; reslice wedges; transfer to a rack to cool.