Whole Grain Scones

Before I get into this week’s baking adventure, I want to let you know that I probably won’t be blogging for the next 3 weeks. I am going to Russia this Friday and won’t be back until the end of the month. More specifically, I will be going to Novosibirsk in Siberia. So exciting. A chance to meet with like-minded colleagues and discuss areas of similar interest (sorry, it’s not about baking!). However, I hope very much to enjoy their famous black bread – and maybe even get a good traditional recipe!

My favorite scone eater is coming tomorrow, so I thought I’d try making some whole grain scones. Naturally, the traditional scones are marvelous, but in keeping with our attempt to eat more complex carbs, I put together the following, using the Whole-wheat Scones recipe from 100 Great Breads by Paul Hollywood, page 32 as a jumping off point.


Scones with whole wheat, soy, spelt, & gluten

Scones with whole wheat, soy, spelt, & gluten


3 ½ cups white whole wheat
¾ cup spelt flour
2 Tbl gluten flour
¾ cup soy flour
1 ½ Tbl baking powder
6 Tbl butter
2 large eggs
1/3 cup blue agave
1 ¼ cup almond milk

1 egg (for egg wash)
Sugar-cinnamon mixture

Makes 7 triangular scones
Preheat oven to 400 degrees
Line baking sheet with parchment paper

Mix dry ingredients together in large bowl
Make hole in center of the dried materials and add all of the other ingredients. Mix thoroughly with your hands.
Knead for 6 minutes.
Turn dough out onto floured surface and roll out to 2 inches thick circle. Cut into triangles.
Put scones onto lined baking sheet & brush with egg wash and sprinkle the sugar-cinnamon mixture over the tops.
Bake for 20 minutes. Transfer to wire rack to cool.

Results: Not bad. Not your traditional scones – too many unusual ingredients, but actually, not bad. We ate them with butter and jam. Of course, clotted cream would be best – but that’s another story.

Enjoy and see you in November!

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