Cinnamon Whole Wheat Scones

 

Its week 7 of KAF’s Bake the Bag featuring a Cinnamon Whole Wheat Scone recipe. 

I am pretty picky about my scones. I really enjoy the fluffy ones with the texture like a buttermilk biscuit.

Usually what I see are the crumbly dry things that I can’t for the life of me understand how these things sell. I have tried it multiple times at various places and I did not like them. In my opinion, the only way the dry crumbly ones make sense is when you serve it like a shortcake with a berry mixture and whipped cream. With those, it sort of softens the texture making it good. I know people love their fair scones and whatever the heck they serve around here and definitely, to each their own. I’ll continue making it the way I enjoy it until I find another version I love more.

These scones are super cinnamony with both ground cinnamon and cinnamon chips/bits so you gotta love cinnamon, sorry Alex. (my friend who is not a fan of the cinnamon). The scones are fluffy and tender almost like a cream scone.

It really is hard to tell that it is made with wheat flour. Had one right out of the oven and it was delish.

I divided the dough in half.  One portion I baked up right away and the second one I rolled out into a circle/disk, sliced it into 6 and froze it to bake later.  I found I preferred a frozen scone better for no good reason. I did not notice a difference and they tasted the same. I love the convenience of taking it out of the freezer on demand to bake up when I needed something for tea time.

I am happy to add this to my recipe box of favorites.

Scones

  • 2 cups King Arthur White Whole Wheat Flour
  • 3 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (8 tablespoons) cold unsalted butter
  • 1/2 cup cinnamon sweet bits, cinnamon chips, or the chips of your choice
  • 1 large egg
  • 1/2 cup milk
  • milk, for brushing scones
  • coarse white sparkling sugar, for topping

Directions

  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silpat.
  2. Combine the flour, sugar, baking powder, baking soda, cinnamon and salt in a medium-sized bowl.
  3. Cut the butter into pats, and work it into the dry ingredients until the mixture is unevenly crumbly. Add the cinnamon bits, stirring to distribute them.
  4. Whisk together the egg and milk, and add to the dry ingredients in the bowl. Stir into a dough.
  5. Transfer the dough to a lightly floured work surface, and divide it in half. Shape each half into a disc that’s about 4 3/4″ wide and a scant 1″ tall.
  6. Place the discs on the prepared baking sheet. Brush them with milk, and sprinkle heavily with coarse sparkling sugar.
  7. Cut each disc into six wedges. Pull the wedges apart so there’s about 3/4″ between them; they’ll expand as they bake.
  8. Bake the scones for 20 to 25 minutes.
  9. Remove the scones from the oven, and cool them on a rack.
  10. Store leftover scones, well wrapped, at room temperature for several days; freeze for longer storage.

 

You can check out the original recipe here: Cinnamon Whole Wheat Scone

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