Whole Wheat Scones
Whole wheat scones are a healthier alternative to traditional scones, thanks to the whole wheat flour, which contains more fiber and nutrients. The flour lends a slightly nutty flavor to the scones, which remain crispy on the outside and crumbly on the inside. An excellent choice as a welcome snack, for an afternoon snack, or with a hearty soup. Simple to prepare and guaranteed to be a favorite!
Ingredients for this recipe
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Preparation Steps
1
Activate the yeast: combine the lukewarm milk, sugar, and yeast in a bowl. Let it stand for 10 minutes, or until foamy.
2
In a large bowl, combine the whole wheat flour and salt. Cut in the butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
3
Add the sour cream, egg, and activated yeast mixture. Mix until a dough forms. Knead well.
4
On a lightly floured surface, roll out the dough to about 2 cm (¾ inch) thickness. Fold the dough in thirds, like a letter, to create layers.
5
Cover with a clean kitchen towel and let rest for 30 minutes to rise slightly.
6
Roll out the dough again to about 2 cm (¾ inch) thickness. Use a cookie cutter or biscuit cutter to cut out scones.
7
Place the scones on a baking sheet lined with parchment paper and brush the tops with a beaten egg.
8
Bake in a preheated oven at 350°F (180°C) for 20-25 minutes, or until golden brown.
9
Let cool slightly before serving. Enjoy fresh, with a crispy exterior and soft, crumbly interior.
