Recipes
Ingredients
Conversions
Gram Conversions
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
Videos
Popular Features:
Cooking Videos
Join now!
Sign In
View Cart
Recipes
Ingredients
Conversions
Gram Conversions
Gram Conversion Calculators
Grams To Cups Conversions
Gram Conversions - Ingredients By Category
Gram Calculator - Simple
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
g
Recipes
Lemony Light Wheat Scones
Lemony Light Wheat Scones
Lemony Light Wheat Scones
photo credit: Ev Thomas
Scones made with whole wheat and white flour, cream, eggs, butter and lemon peel.
Recipe By:
Stone-Buhr Flour
Prep
N/A
|
Total
N/A
|
Serves
Makes 12 scones.
Print
0
1
2
3
4
5
Be the first to rate!
0
Browse More In
Stone Buhr Flour
Rolls Biscuits and Crackers
Email
Ingredients
2
egg
1 1/2
cups
Stone-Buhr unbleached white bread flour, plus extra for shaping
1
Tbsp
grated lemon peel
3
tsp
baking powder
1/2
cup
Stone-Buhr whole wheat flour
1
Tbsp
sugar
1/4
cup
butter cut into pieces (1/2 stick)
1/2
tsp
salt
1/3
to
1/2 cup cream (or milk)
Topping:
1
egg
white, lightly beaten with 2 Tbsp. sugar and
2
tsp
grated lemon peel, until sugar is dissolved.
Instructions
In a medium bowl, mix both flours, the baking powder, sugar and salt. Add the butter and lemon peel.With a fork, cut in the butter until mixture resembles coarse crumbs. In a small bowl, whisk 1/3 cup cream with the 2 eggs. Add to the dry ingredients, and gently stir until moistened and well mixed. If the dough seems too
dry, add the rest of the cream. It should be firm enough to handle, but still very soft.
Scrape onto a lightly-floured board, and knead gently and briefly until blended just a few seconds. Pat the dough into a 9 x 6-inch rectangle.With a floured chef ’s knife, cut into (6) 3-inch squares, then cut each square into a triangle, to get 12 pieces.
Make topping.
Place scones 2-inches apart onto an oiled baking sheet. Brush each with the topping.
Bake in a pre-heated 425°F oven for 12 to 15 minutes, until a golden brown.
Cool scones slightly on a rack. They are best if served warm, but can be frozen or re-heated.
Reviews
[0]
Please login to submit a review
Be the first to review this!
You May Also Like
Christmas Wreath Bread
Grandma’s Bread
Annadama Batter Bread
Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.
Featured Recipes
Bone Sukin' Rosemary Lamb Shanks
Lamb shanks are simmered in wine, seasonings, rosemary and onion.
Smoky Chipotle Pot Roast
Smoky Chipotle Pot Roast recipe uses a cross rib roast (chuck shoulder roast, chuck arm roast, chuck eye roast). Roast is rubbed with a nice smoking chipotle chili powder, then browned and simmered with tomatoes and diced chiles. Serve with roasted root vegetables on the side.
Quick Fish Stock
This is a quick fish stock you can make in only 30 minutes with a few common ingredients. Use quick fish stock as a substitute for fresh stock in soups, chowders, sauces or for any recipe calls for fish stock. Perfect for any fish stock emergency.
Winter Creme Fraiche Baked Potato Soup
Recipe features creme fraiche, cheddar cheese, potatoes, bacon and onion.