there's nothin' like a big pile of scones right out of the oven. not too sweet...not too heavy...they're portable for on-the-go and just right to keep you going for a few hours 'til lunch.
you could even consider this a healthy breakfast because it's low in sugar, there's only 3 Tbsp. of butter and made with 1/2 whole wheat flour. keep your chips or other add-ins to a minimum and you're good to go...of course i did mention at the end of the ingredients that they are really delicious warmed up and dipped in maple syrup...oh well...
slightly adapted form Gina @ skinnytaste.com
(i highly recommend you visit her site for tasty healthier versions of sweets and savories)
3/4 cup cold buttermilk
1/8 cup sugar
1/8 cup sugar, a touch more if you like scones a bit sweeter. i used Zsweet substitute
1 1/2 tsp vanilla
1/2 tsp maple extract
1 large egg
1 cup AP flour
1 cup white whole wheat flour
1 Tbsp baking powder
1/2 tsp salt
3 Tbsp chilled butter cut into small pieces
3/4 cup butterscotch chips
for the top...1 large egg white, slightly beaten and approx. 1 Tbsp raw sugar
have on hand some maple syrup for dipping and dunking
OR homemade jams
have on hand some maple syrup for dipping and dunking
OR homemade jams
preheat oven to 375 F.
spray baking sheet with cooking spray ( i think i'll use parchment next time...i love parchment)
combine first 4 ingredients in a medium bowl. stir with a whisk
combine flour, baking powder, salt in a large bowl, stirring with a whisk. cut the chilled butter pieces into the flour mixture with a pastry cutter or 2 knives...until the mixture resembles coarse meal.
gently fold in the chips.
add the milk mixture, stirring just until moist and combined.
place dough on a well floured surface and knead lightly 4 times with floured hands
NOTE...this is a sticky-sticky dough. use flour, but try not to over-use.
form dough into a 9 inch round (about 3/4 to 1 inch thick) and place on baking sheet. using a floured knife, cut dough into 8 wedges. Gina at Skinnytaste cuts them into 12, but i like a bigger scone. cut all the way through. seperate them a little if you want...i did.
brush the tops with the egg white and sprinkle with the sugar.
bake until golden, about 18-20 minutes.
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