Whole Wheal Scones
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Here's a whole-grain version of that longtime favorite the scone.
Makes 12 scones
4 hours, 30 minutes
4 cups whole grain flour, plus more if needed
2 tablespoons baking powder
1 teaspoon salt
8 tablespoons (1 stick) unsalted butter or vegan butter cut into 1/2-inch pieces
1 cup raisins (optional)
1 1/2 cups buttermilk, plus more if needed
Jam (optional), for serving
Hot tea or coffee (optional), for serving
Preheat the oven to 160°c. Mix the flour, baking powder, and salt together in a large bowl. Add the butter and use your fingers to pinch the butter and the flour mixture together; when it's all combined, it will resemble large bread crumbs.
Use a wooden spoon to mix in the brown raisins, and then add the buttermilk. If the dough is quite sticky, add more flour, 1 tablespoon at a time, until the dough has the texture of modeling clay. If it's too dry, add more buttermilk, 1 tablespoon at a time, until it's wet enough.
Turn the dough out onto a floured work surface and roll it out into a rectangle 1/4 inch thick. Cut the dough into 12 (3-inch) squares. Leftover scraps can be rerolled to make more scones.
Oil a baking sheet. Fold each square of dough in half diagonally to form a triangle, and lay it on the sheet. Bake the scones until the tops are golden brown, about 30 minutes. Serve warm, with jam and a pot of hot tea or coffee if you like.
1. Place 1 tablespoon lemon juice, lime juice, apple cider vinegar, or white vinegar in a measuring cup.
2. Add enough non-dairy milk (of your choosing) until it reaches the 1-cup line; stir with a fork or whisk.
3. Allow mixture to rest for 5-10 minutes.