Whole Wheat Cheddar Scones

Whole Wheat Cheddar Scones

I wanted to make a savory scone, but, I wanted to use whole wheat.  So, I came up with this recipe inspired by cheddar biscuits, for whole wheat cheddar scones with a little chipotle kick.  Hope you like it.
Love,
Susan

 

Whole Wheat Cheddar Scones

Yield: Makes 12 – 16 scones

·        2/3 cup all-purpose flour

·        2/3 cup whole wheat flour

·        1/4 cup corn meal

·        3 tablespoons sugar

·        2 teaspoons baking powder

·        1/2 teaspoon salt

·        ¼ teaspoon chipotle pepper

·        1 -1/2 cups shredded sharp cheddar cheese, divided (1 -1/4 cup and 1/4 cup)

·        3/4 cup + 2 tablespoons heavy cream  plus extra for brushing

 

1 Preheat oven to 425°F. In a large bowl, whisk together the flours, corn meal, salt, sugar, chipotle pepper, and baking powder. Stir in 1 1/4 cups of the grated cheddar cheese.

2 Make a well in the center of the flour mixture. Pour the cream into the center of the well and mix gently just to bring together the ingredients. If you need to add a bit more cream then do so a tiny trickle at a time. You just want everything to get wet enough so that the dough will clump together.

3 Turn the dough out onto a surface lightly dusted with flour. Knead the dough just a few times - maybe only three or four pushes. You just want it to come together.

4 Divide dough in half.  Pat each portion of the dough into a circle about 3/4-inch to an inch thick. Cut each circle into 6 – 8 triangles.  (Scones can be frozen at this point for later baking.)

5 Place on a parchment lined baking sheet, with at least an inch or two between scones. Brush the tops with a little more cream. Sprinkle tops with the remaining cheese.

6 Bake at 425°F for 11-12 minutes (if frozen, add a couple of minutes) or until golden brown.

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