Sunday, January 15, 2012

Wholewheat shortcake/ scone recipe

It's wintertime, and I love to bake and cook. It's the perfect time to do it because you don't really want or need to be outside as much as in the summer.

The following is a recipe for scones, using 100% whole wheat flour. I used our own Red Fife flour. For those of you just getting to know us, we grow natural, heritage grains and we stone-grind them in small batches. For more info on the grains and how to get them you can visit our website at

Back to the recipe! It's from a book called " Simply in Season" by Mary Beth Lind and Cathleen Hockman-Wert. (available at have to highly recommend it, I just LOVE it. It's especially useful if you're just getting used to the idea of eating seasonally. So, here goes:

Shortcake or scone recipe:

2 c whole wheat flour
1/2 c sugar ( I only added a sprinkling of ground stevia- also from our garden)
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
In a large bowl, mix together

2 tbsp butter (chilled)
Cut in with pastry blender( or fork!) until crumbly

1 c yogourt (I used homemade apple sauce, you could also use pumpkin purée, or...)
1 egg
Combine, then add to dry ingredients. Mix briefly. Pour into a greased 8x8 inch pan. Bake in preheated oven at 350F/180C for 30 mins; or drop by spoonfuls onto greased baking sheet, and bake at 400F/200C for 12-15 minutes. Serve warm.

For variations, you can add 1 c chopped dried fruit or chopped nuts.

We had it with a tunesian pumpkin soup I made. Yummy!

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