Baking.... one of my life's passions! I truly LOVE to bake. Scones, muffins, cakes, breads, you name it I've probably tried to bake it. I love breads. But, what I love most of all is making them healthier so I can eat more of them! My body does not like white flour, so over the years I have learned how to take recipes and make them healthier so that I can still enjoy them!
Today I made my go-to scones; cinnamon whole wheat scones. I started making scones after my second son was born. I didn't do a ton of baking before that. I have memories baking with my Grandmothers growing up. They always made cookies and candies. I was a great taste-tester!
While in college, I used to go to Perkins to study. I could get a coffee and a GIANT muffin for cheap and be able to study at all hours of the night because they were open 24 hours a day. So, I think the combination of my grandmothers and Perkins from college gave me a love for baked goods. I know that sounds funny, but that's what comes to mind as I type this!
OK, back to the scones. They are so easy to put together and can be in the oven in minutes.
Mix the following together:
1 cup all purpose flour
1 cup whole wheat flour
1 Tbsp baking powder
2-3 Tbsp sugar
Cinnamon (I never measure, I just shake some in)
Next I add 4-5 Tbsp of unsalted butter. I use a pastry cutter to mix/cut this in. Once I invested in this simple pastry tool (I only paid $9 for mine), my life changed forever and scones were on the table regularly!! The final dough should have small crumbles in it, like the picture below.
Next, I add in my liquids: 1/2 cup of yogurt and 1/2 cup of almond milk. Typically, I use plain yogurt and add a splash of vanilla. Otherwise, if I have maple yogurt or even other flavors, I just use those. You can be really flexible here.
Stir in the liquids, but don't overmix. The far right picture shows what it should look like. I then just dig my hands in! I use the bowl at first and slowly knead in the bowl. This will save ton's of mess to clean up later and makes sure you get all of the ingredients mixed in.
Once it's more of a ball, I put on the counter and knead just until it holds together. You can also just pat at it trying to make it come together. This recipe is so forgiving because there isn't any fresh or frozen fruit. When I make my blueberry lemon scones, I have to be more careful or I will smash all of the berries.
After I knead it a few more times and shape it, it will look like the below picture (top left). I then sprinkle sugar and cinnamon on top and rub it around. Cut to the shapes you want and put on a baking sheet with parchment paper. Bake at 415F for 12 -15 minutes until baked through.
Enjoy with a hot cup of coffee or tea! It's hard for me to just eat one.
Happy Baking! Janel
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