Wholesome Buttermilk Scones with Whole Wheat (Fruit Optional)

When I was young, a very large pear tree grew outside our kitchen window.  From that tree, my mother made pear preserves which I'll never forget.  When she made biscuits, I'd pile those crisp, thick slices of pear preserves on top of my biscuit halves.  I was in pure, pear-pleasure heaven!  Now, my brother has pear trees and recently very generously shared a large jar of his preserved pears, reminiscent of Mother's.

We agreed that the best way to enjoy these coveted preserves was on top of biscuits.  In pursuit of a more healthy version, I set out to make whole-wheat biscuits.  After a couple of attempts, I decided the biscuits made with all whole-wheat flour were too much of a good thing and that scones made partially with bleached, all-purpose flour would be a better alternative.

I am particularly delighted to share with you my wholesome, light and tender, whole-wheat scone creation.  My favorite way to eat these scones is split and toasted, which brings out the nutty flavor of the whole wheat.  Of course, I have to spread them with a little butter and pear preserves!

                                       Big, Bold and Beautiful...

                               
                                    This Scone Is No Wimp!

8 Large Scones

Ingredients

• 1 1/3 c. bleached, all-purpose flour
• 2/3 c. whole-wheat flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 TB light brown sugar
• 1/4 c. + 2 TB cold butter
• 1 slightly beaten whole egg
• 1 c. buttermilk*
• 1 tsp. pure vanilla extract
• about 1/2 c. bleached, all-purpose flour for kneading
• butter-flavored cooking spray 
• 1 slightly beaten egg white
• 3 TB turbinado sugar (Sugar In The Raw)

Directions

1. Preheat the oven to 450º.
2. Sift the first 5 ingredients together in a medium-large mixing bowl.  Blend in the light brown sugar with a fork or whisk.
3. Cut the butter into small pieces and add to the dry ingredients with a pastry blender or fork until you have very coarse crumbs or the butter is pea size. (Don't over process...it's better to have larger, rather than too small, pieces of butter!)
4. Make a well in the center of the mixture.  Add the slightly beaten whole egg, buttermilk and vanilla. Mix just until moist.
5. Kneading Process:  Flour your hands and a medium-large cutting board.  Turn the dough out onto the board...it will be very sticky.  Sprinkle a little of the all-purpose flour on top of the dough.  Using a floured pastry scraper, scrape the edges of the dough toward the center to incorporate the flour. Then start lightly kneading with your hands.  To achieve moist scones, add as little flour as possible as you knead, utilizing the pastry scraper as necessary.  Knead about 8 times.
6. Pat the dough into about a 3/4" thick, 6 1/2" to 7"circle. Using your floured pastry scraper or a very sharp knife, and without sawing, cut the dough into 8 equal wedges.  (If you cut straight down without a sawing motion, the scones will rise better.)
7. Spray a baking sheet with the butter-flavored cooking spray.  Place the wedges in opposite directions about 1" apart on the sheet.  If necessary, reshape the wedges a little with your fingers.
8. Brush each wedge with some of the slightly beaten egg white and sprinkle liberally with the turbinado sugar. Very lightly press the sugar into the scones with the back of a plastic spoon.
9. Bake for 10 minutes or until the scone tops are light golden brown and the bottoms are golden brown when slightly lifted.

Tips

These would be good with one of the following options stirred in just before adding the wet ingredients:
                     1 tsp. orange zest and/or 1/2 c. dried cranberries
                     1/2 c. golden raisins
                     1/2 c. blueberries
                     1/2 c. chopped, dried apricots
                     1/2 c. peeled, chopped apple

*See my Morning Muffins with Bran and Raspberries where I explained the powdered blend for buttermilk, which I often use in lieu of regular buttermilk, because the blend has a better shelf life.

This recipe is the basis for a good scone.  For a more traditional American scone, just use 2 c. bleached, all-purpose flour and omit the whole-wheat four.

For a festive-holiday look, try sprinkling the scones with colored sugar in lieu of the raw sugar just before baking.

If toasting, make sure you place the top of the scone with the sugar coating facing up, so it will not stick to the toaster rack!


                                           My Favorite Way...

                               

                                    Toasted, With Pear Preserves!


This healthy and nutty-flavored scone is sure to help Santa and Chanukah Harry power through the holidays!  Enjoy!

Happy Holidays!

Printable Recipe

Morning Muffins with Bran and Raspberries

Ready for a moist, tender and satisfying muffin?  Unless you're having brunch, you don't need much more than one or two of these healthy little devils (maybe add some yogurt?).  They're so easy; plus, you can make ahead and keep in the refrigerator a few days or just freeze.  I've had this recipe drafted for some time...thought I should share it while raspberries are still in peak season.

                                      What A Way To Start The Day!

                                        Or, Take A Mid-Day Break!


Adapted from cooks.com recipe search

Makes 18 muffins

Ingredients

• 3/4 c. Kellogg's Original All-Bran cereal
• 1 c. buttermilk*
• 1 egg, slightly beaten
• 1 c. light brown sugar
• 1/3 c. vegetable oil (I used canola oil)
• 1 1/4 c. sifted all-purpose bleached baking flour
• 1 tsp. baking soda
• 1/4 tsp. salt
• 3/4 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• optional:  1/2 c. toasted chopped walnuts
• 1 c. fresh or frozen raspberries*

*Tips:  Since I don't typically buy buttermilk, I use Saco cultured buttermilk blend which is a canned powder:  refer to the can for directions and proportions on mixing with water.  If you elect to use this blend, I suggest you make a cup ahead for this recipe and add as you normally would add buttermilk.  I've found this blend at Kroger and Walmart, and you can also order it through Amazon.

The original recipe called for raisins and carrots or apples.  These sound like great options if you want to try them: see the link above.

Directions

1. In a medium bowl, mix the All-Bran, buttermilk, egg, brown sugar and vegetable oil.  
2. Preheat the oven to 425º and let the muffin batter stand for 10 minutes.  
3. In a larger bowl, combine the dry ingredients (and the optional nuts if you like).  
4. Make a well in the center of the dry ingredients and add the buttermilk-bran mixture: mix just enough to incorporate the dry ingredients.  Gently fold in the raspberries.  The batter should be lumpy.
5. Line the muffin tins with paper liners or grease well.  Fill 1/2 full with the batter.  Bake for 15 to 17 minutes or until a toothpick comes out clean when inserted in the center of a muffin.  Cool the muffins in the pans about 5 minutes before releasing.

Spread some butter* on these beauties, have a nice cup of coffee and you're guaranteed to enjoy your day!

*Since I've made this recipe, I've made a raspberry butter which would be fantastic with these muffins...see my Very Berry Butter (adapted from Foodista).

Printable Recipe

Dixie Girl Makes Yankee Cornbread

My mother was from California and moved South after marrying my father.  She was a great cook and baker, and many of her recipes were of a Southern influence. She never became a full-fledged Southern cook, and she always referred to her cornbread as "Yankee cornbread".  As a  Dixie girl influenced by my mother's recipe, I developed my own "Yankee cornbread".  Just what everyone wants, you'll find this cornbread moist inside and crunchy outside.  A cast-iron skillet is essential in achieving the crunchy crust.  Enjoy it with my Chili with Character~No Beans or Beans and Tailgates!

                                        I'll Have a Piece of That!

Serves 4**

Ingredients

• 1 & 1/2 c. stone-ground yellow cornmeal (white is fine)
• 2/3 c. all-purpose flour
• 3 TB sugar
• 1/2 tsp. baking soda
• 2 TB baking powder
• 3/4 tsp. salt
• 1 egg (slightly beaten)
• 1 TB plus approx. 1/4 cup* vegetable oil
• 1 & 1/4 c. buttermilk (You can substitute cultured Buttermilk Blend - See my Morning Muffins with Bran and Raspberries for more details on this blend.)

Directions

1. Preheat oven to 425º. In a mixing bowl, whisk together the dry ingredients.
2. Make a well in the center of the dry ingredients; add the egg, 1 TB vegetable oil* and buttermilk. Mix just until all the ingredients are incorporated.  Let the batter sit while you prepare the skillet.  (You'll see the batter start to rise in the bowl - that's good!)
3. Add enough oil, approx. 1/4 cup*, to a seasoned 8" cast-iron skillet to a depth of approx. 1/4";  using a brush, coat the sides of the skillet with some of the oil. 
4. Heat greased skillet in oven for about 10 minutes or until a drop of cold water sizzles.
5. Handling the hot skillet very carefully with oven mitts, take out of the oven and pour the batter into the skillet.  (You'll notice the edges of the batter start to cook right away.)
6. Place the filled skillet back into the oven and bake for approx. 22 minutes or until firm and a toothpick inserted in the center comes out clean.
7. Carefully remove the cornbread from the oven.  After about 5 minutes, loosen the cornbread from the edges of the pan with a knife and turn out onto a serving plate. Enjoy!

**Tip:  For 8 servings, use a 10" skillet and double the ingredients, except use about 1/3 c. plus 2 TB oil to grease the skillet and bake at 450º for approx. 25 minutes.

Printable Recipe

                                         Pass the Butter Please!