Brown Sugar Wheat Scones

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Brown Sugar Wheat Scones

 

 

2 cups all-purpose flour

1 3/4 cups whole wheat flour

1/4 teaspoon salt

1/4 cup light brown sugar, packed

3 tablespoons baking powder

8 tablespoons (1 stick) cold unsalted butter, cut into

pieces

1 1/4 cups whole, 2 percent fat, or 1 percent fat milk

 

1 cup currants or raisins

2 tablespoons heavy cream

2 tablespoons light brown sugar

Preheat the oven to 375 degrees.

 

In a mixer fitted with a paddle attachment (or using a

hand mixer), mix the flours, salt, sugar and baking

powder at low speed. With the mixer running, add the

butter and mix until coarse and sandy. Add the milk

and mix until almost combined, then add the currants

and mix just to distribute them evenly through the

dough. Do not overmix; there may still be some flour

not mixed in. Turn the dough out onto a lightly

floured surface. Knead the dough 10 times. With a

lightly floured rolling pin, roll out the dough 1-inch

thick. With a biscuit or cookie cutter or a clean

empty can, cut out circles about 2 1/2 inches in

diameter. Transfer to an ungreased baking sheet with a

spatula. Knead the scraps together just until

combined, then roll out again and continue cutting out

circles until all the dough is used up. Brush the tops

of the scones with cream and sprinkle with brown

sugar. Bake until light golden brown, about 15

minutes.

 

Yield: 8 to 10 scones

 

 

 

 

 

 

 

 

 

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