Popular Features:
View Cart

Lemony Light Wheat Scones

 
Lemony Light Wheat Scones
default recipe image
photo credit: Ev Thomas
Scones made with whole wheat and white flour, cream, eggs, butter and lemon peel. 
Recipe By: Stone-Buhr Flour
  • PrepN/A |
  • TotalN/A |
  • ServesMakes 12 scones.
Print
0
Be the first to rate!0
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


Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.
za'atar trending spice try it now

Featured Recipes

  • Zatar (Zaatar)

    A recipe for your own Zatar Herb Mixture [ZAH-tar]. In Jordan, a spice mixture called zatar is a popular condiment and used to season fried and barbecued meats.

  • Middle Eastern Yogurt Cheese

    Yogurt cheese (labneh) is a simple Middle Eastern cheese made with homogenized milk and yogurt. This recipe for making your own yogurt cheese only uses 2 ingredients. Start with Greek yogurt if you have it. Serve the cheese topped with olive oil, zaatar, and salt. Scoop with pita bread.

  • Hummus

    In the US hummus is typically eaten as a snack or an appetizer. It's a simple combination of chickpeas (garbanzo beans) tahini paste, lemon juice and olive oil with a little optional paprika and cumin. Serve with pita bread.

  • Adas Polo

    This recipe for Adas Polo is from an Assyrian friend. The dish combines Basmati rice, lentils, onion, beef, raisins and saffron.