Friday, October 9, 2009

Whole Wheat Scones

I adapted this recipe from one by Alton Brown:
1 cup AP flour
1 cup whole wheat flour (his recipe calls for all white flour)
4 t. baking powder
3/4 t. salt
1/3 c. sugar
6 T. butter (his recipe calls for butter and shortening combination)
3/4 cup milk (his recipe uses cream, I didn't have any)
1 egg

Mix dry ingredients, cut in butter. Measure milk, put an egg in the cup, beat lightly. Add wet to dry, mix. Pat out onto a floured surface and cut. I put some butter on top (would have brushed with milk, but used the last bit of it in recipe), then sprinkled them with turbinado sugar. Bake at 400, until nicely browned (I forgot to time it).

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