- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- ½ cup quick oats
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- Zest of 1 orange, ½ teaspoon pure vanilla extract, 1/8 teaspoon almond extract (optional)
- 1 cup fresh or frozen fruit (do not thaw), raspberries, blueberries, OR dried cherries, and/or dark chocolate pieces (optional)
- ½ cup (1 stick) unsalted butter, very cold (35°F-40°F)
- ½ cup plus 3 - 4 tablespoons heavy cream, cold
- 1 large egg, cold
- 1 tablespoon heavy cream, for brushing
- Demerara sugar, raw sugar, sparkling sugar, or granulated sugar
- Raw, sliced almonds or nuts of choice
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Work with cold ingredients; the colder the better. In large bowl, blend all-purpose flour, white whole wheat flour, oats, sugar, baking powder, salt and zest, if desired. Cover and chill in refrigerator.
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Preheat oven to 425°F.
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Using large holes of a box grater or food processor, grate the very cold butter and toss into the chilled flour mixture. Or, cut butter into large pieces and using a pastry blender, cut butter into flour mixture until size of large peas.
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If adding fruit or chocolate, lightly toss into the flour and butter mixture.
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In a measuring cup, whisk together ½ cup plus 2 tablespoons heavy cream, egg and flavoring, if desired.
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Drizzle the liquid mixture over the dry ingredients and toss gently to moisten. Using a bowl scraper or spatula is helpful. If it is too crumbly, drizzle with an additional 1 – 2 tablespoons of cream.
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The dough will be ragged and may not hold together perfectly but turn it onto a lightly floured work surface and press it together quickly to form a disc. Pat or press with a light hand into an 8-inch x 1-inch circle.
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Place the circle of dough onto a parchment-lined baking sheet. With a bench knife, bowl scraper or sharp knife, cut into 8 even wedges. Lift and pull the wedges apart, separating them at least an inch, or evenly space wedges across the baking sheet.
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For topping: If desired, brush with cream and sprinkle with sugar and/or nuts.
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Bake 15 – 18 minutes until golden and internal temperature is 200°F in center. Transfer scones to wire rack and let cool 10 minutes before serving or glazing.
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NUTRITION INFORMATION PER SERVING (1 SCONE, without optional ingredients and toppings, 92g): 360 calories, 20g total fat,12g saturated fat, 0g trans fat, 75mg cholesterol, 290mg sodium, 40g total carbohydrate, 3g dietary fiber,13g total sugars, 5g protein, 9mcg folate, 0mg vitamin C, 1mg iron.
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“Scones are a baking tradition I make because we are both Scottish and Irish in our household. The ‘top-o’-the-morning’ greeting equals ‘The best part of the morning to you.’ A typical response would be, ‘And the rest of the day to you.’”
— Sharon DavisThis recipe is part of the 2024 Eat Wheat Recipe Book.