Scones are one of those things we mostly enjoy on special occasions, either at a high tea, from a good bakery, or prepared in our own kitchen. I think in the days ahead, we all should treat ourselves to something special, like a simple scone. These buttery treats are similar to biscuits, except they have a teaspoon or two of sugar added to the dough, and can be dotted with fruit, nuts or sandwiched with jam. I happen to adore them baked with marmalade in-between the layers, and my recipe for Kumquat Marmalade does wonders in these scones.
Whether it’s marmalade, strawberry, blueberry or apricot – it really doesn’t matter, a good jam or jelly will do. Using a whole-grain wheat, spelt or even buckwheat flour works nicely, and can hold up to any kind of jam. I prepared this recipe with whole wheat white flour, but use what you have in your pantry.
Keeping scones light and flaky, means not overworking the dough. Treat them like you would a new baby – be delicate, yet efficient. The crumbs are your friends and when you add liquid, they should sing in perfect harmony. Hmm, what a nice thought…..hanging with your friends again.
1 cup whole wheat white, 100% whole wheat, spelt or buckwheat flour
1 cup all-purpose flour
4 tablespoons granulated sugar, divided
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
8 tablespoon cold butter, diced
2/3 cup half & half or whole milk
1/2 cup marmalade, jam or jelly or any kind
(Makes 8 Scones)
- Preheat oven to 350 degrees. In a large bowl, add flours, 2 tablespoons sugar, baking powder, baking soda and salt, whisk.
- Add butter, and using a pastry blender or your hands, mix dough until coarse crumbs. In a large measuring cup, whisk together half & half and egg. Add egg mixture to flour mixture, stir until just combined.
- Dump dough out onto counter and divided into two 6-inch rounds. Spoon marmalade into top of one round. Using a bench-scraper or large spatula, place second round of dough on top of marmalade.
- Slice with a knife into 8 triangles. Place each scone onto a parchment lined baking sheet, sprinkle with remaining sugar. Place in refrigerator for 20 minutes to chill before baking.
- Bake for 22-25 minutes, or until light and golden brown. Remove from oven and let cool for 5 minutes, before removing from pan. Don’t worry, they will slide apart a bit naturally when baking. Serve warm or at room temperature. Enjoy!