I’m going to tell you a secret: I had never made scones before 😮 And I really don’t know why, because they were super easy and super tasty. Alas, I am glad I am no longer a “scones virgin.” Sorry, I’m kinda awkward.
Anyways, these scones were really really yummy! I had to healthify them because, well.. of course. I had to! And I actually went easy on the whole wheat flour because the last experience I had wasn’t the most pleasant. I made that Dark Chocolate Yogurt Cake from How Sweet It Is (that I Facebooked about), and I think I did like one cup whole wheat + the rest white flour, and it tasted so… wheaty? I don’t know, but it wasn’t very good. I didn’t like it. Tip: if you’re planning on making that cake, use white flour… and white flour only. I speak from experience. I guess now I know better than to attempt using only whole wheat pastry flour for cakes. DON’T DO IT! Scones and cookies are more bread-y than cake, so I guess that’s why using whole wheat in recipes like this isn’t a problem. If you try and fail, don’t say I didn’t warn you.
At work, Mary Jo and I signed up to do the Great American Bake Sale, and all the profits will go to charity to benefit the fight against childhood hunger. I obviously love baking, so I’m really really really excited 😀 If anybody is interested in joining our baking “team,” let me know! All you have to do is bake a thing or two, and bring it to HealthQuest the day of the bake sale. You don’t even have to stay if you can’t cause like I said, all the money will go to charity. But we will give you credit! We have a $500 team goal, but we also have like 200 days to reach our goal, so we will do multiple bake sales. The first bake sale is going to be Wednesday, April 20th 11-7! So you should definitely stop by and buy a thing or two.
I found the base recipe for these scones in my baking binder, but I know I didn’t make it up. I’m certain of it. But it’s a print-out and I didn’t say what blog I got it from? So, I’m not sure. Sorry!
- 1 cup unbleached all-purpose flour
- ½ whole wheat pastry flour
- 2 tbsp white sugar
- 2¼ tsp baking powder (this is not a typo! I'm serious)
- ¼ tsp baking soda
- ¼ tsp salt
- 6 tbsp unsalted, cold butter
- 1 egg yolk
- ¼ cup + 2 tbsp buttermilk
- ½ cup dark chocolate chips
- ½ cup roughly chopped almonds
- Place rack in the upper third of the oven and preheat to 425F. Line a baking sheet with parchment paper and set aside.
- In a mixing bowl, sift together flour, sugar, baking powder, baking soda, and salt.
- Cut in butter until mixture resembles coarse meal. (To do the "cutting," use a pastry blender, or two knives, or rub in the butter with your fingers).
- In a measuring cup, combine the buttermilk with the egg yolk and beat lightly to combine.
- Add to flour mixture all at once, mixing enough to make a soft dough. Knead a couple of times inside the bowl, then mix in the chocolate chips and almonds.
- Turn out onto a floured surface and knead until the dough is soft and pliable and stays together easily.
- Roll out to a circle about 1-inch thick. Using a pizza cutter, cut into 4, 6, or 8 triangles.
- Place on prepared baking sheet and bake for 12-15 minutes. Let cool slightly and enjoy!