I made these scones last Sunday and am super happy with how good they turned out. I have a more recent love of scones after learning such an easy recipe last year. The scones are originally made with just cream (no butter). All you do is mix a few dry ingredients together, then stir in some cream. Don’t overmix. Add whatever mix-ins you’d like, just mixing to combine, flatten the dough on the counter and cut. So easy. The only other time I’ve ever even made scones were these a year ago. I don’t know why I’ve never eaten or baked scones before that, but I’m glad I now have such an easy recipe to whip some up when it strikes my fancy to do so.
I must just say that when I decided to try to make these cream scones a little healthier, I was worried what the great Chef Paige would think as I know she doesn’t alter recipes with whole wheat flour and when I went to look up her recipe on her blog, she specifically wrote in the recipe CREAM (no substitutions). Well, I was all set to see how these would turn out with whole wheat flour and half and half instead of cream. I decided if it didn’t work, I’d just not tell anyone. And as much as I make a lot of Paige’s recipe (as written), I’m actually really happy that these turned out so well with the changes I made. I’ve heard some say that they miss it when there is no butter in a scone, but I don’t know any different, so I’m happy. Will I always use half and half instead of cream from now on and whole wheat flour instead of all purpose? Probably not. But when I’m feeling the need to watch what I’m eating a little bit, these are perfect! You can find the “real” recipe on the link to Paige’s blog. (Yes, I realize it’s not like half and half is all good for ya, but with me, every little fat gram counts.) Here’s the recipe for the scones I made.
Delicious Whole Wheat Blueberry Lime Scones, by Katrina, Baking and Boys!
2 cups (240 grams) white whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
zest of 1 lime (1 teaspoon)
1 1/4 cup half and half (plush more for brushing on scones)
1 pint blueberries
Turbinado sugar (optional)
1 cup powdered sugar
1 1/2 tablespoons half and half (or milk)
1 1/2 teaspoons lime juice
Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
In a large bowl, combine the white whole wheat flour, baking powder and salt. In a small bowl, add the sugar and lime zest. Rub the zest into the sugar until well mixed and fragrant. Add the zested sugar to the dry ingredients and stir to combine. Pour the half and half into the dry ingredients and stir just barely to combine. Do no overmix. Add the blueberries and carefully fold in a few times. Turn the dough onto a lightly floured surface and knead just a few times until it’s formed into a ball. Lightly flatten the dough with your hands, then roll with a rolling pin until it’s about 3/4 inch thick. Slice the dough circle into desired size wedges. I made 12, 8 is more traditional. The dough is a little sticky. Carefully pick up each piece by scooping it with a spatula and placing them on the baking sheet. Brush each with half and half, then sprinkle with turbinado sugar. (You don’t NEED the turbinado sugar, especially if you’re glazing the scones, but I like the bit of crunch it adds.)
Bake for 12-15 minutes. Cool on baking sheet for a few minutes, then remove each scone to a cooling rack. While they are cooling, make the glaze, by adding the powdered sugar and a pinch of salt to a medium size bowl. Stir in the half and half and lime juice and whisk until smooth. Drizzle the glaze over the cooled scones. (Lay a cutting matt or the baking sheet under the cooling rack to catch the drips.)
You could just enjoy the scones like this, but since I was saving so much ;) on fat and calories, I decided to glaze them.
Try not to eat 3-4 of them at once!