Eve's Garden Easy Morning Whole Wheat Scones

Eve’s Garden

Whole Wheat Fruit Scones

Serves 6 to 8 people, Makes 16 small scones

Preheat oven to 450 degrees

Mix together dry ingredients:
2 cups Whole Wheat Flour
¼ cup Sugar* (or try 1/8 c Brown or Turbinado Sugar & 1/8 cup white)
2 tsp Baking Powder
¼ tsp Baking Soda
½ tsp Salt

Crumble into the dry:
8 TBS Butter—1 stick
I use a pastry smusher (aka Pastry knife, pastry blender) to get the flour mix dispersed with the butter.
Store covered until tomorrow morning.

Mix together separately the wet ingredients:
6 TBS Cream
2 Eggs (Buy Local!)
Store in fridge ‘til morning.

In the morning quickly –not thoroughly–stir egg & cream mixture into the dry + butter mixture—you’ll still have obvious lumps of butter.

Add:
½ cup Fruit (Suggestions of combinations of fruit below)

Knead it all together 8 to 10 times.

Divide into two and cut each into 8 pieces-like a pizza.

Brush with egg white (or a little extra cream and egg mix) and dust on a few grains of turbinado sugar.

Bake on a buttered pizza pan for 8-10 minutes at 450 degrees.
Serve warm on a pretty garnished plate.

We serve it with a jelly or marmalade mixed half with butter.

Ideas for Sweet Scones:

- Dried & Fresh cranberries w rind from one orange is my favorite
- Fresh Oranges and a handful of chopped walnuts
- Dried Cherries soaked in Amaretto and a handful of slivered almonds.
- Dried Currants soaked in Brandy and pecan w 1 tsp grated fresh ginger
- Fresh berries & Hazelnut
- Pineapple with 2 TBS Shredded coconut and ¼ c Macadamias
- Apricot (combo of fresh and dried YUM!) & poppyseed
- Pear with 1 tsp Maple syrup or maple flakes
- Blueberry and 1 tsp lemon rind


To make Savory instead of sweet scones:
Reduce sugar to an 1/8 cup
Sprinkle course kosher salt instead of turbinado sugar on the top of the scone.

- Apple with Cheddar
- Asparagus and thyme
- Zucchini and pepper and spicy cheese
- Pepperoni, sundried tomato, and mozzarella
- Bacon, chive, cheddar