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Author Notes: These are a variation on a multigrain biscuit recipe I developed several years ago. The original, which uses a bit of ricotta whey in the liquid ingredients, was inspired by Merrill’s version of the Fannie Farmer Cream Biscuits recipe. This is my younger son’s favorite scone (after fresh blueberry scones in the summer). I often make the dough in advance, cut the wedges but freeze them in a pulled-part circle, so I can quickly pop a batch in the oven on his first morning home, when he returns from college. Enjoy!! ;o) —AntoniaJames
- 1 cup all-purpose flour (125 grams)
- ½ cup barley flour or 2/3 cup whole spelt flour (74 grams)
- 1/3 cup whole wheat pastry flour (40 grams) (regular whole wheat flour works, too)
- ¼ cup toasted wheat germ (26 grams)
- 1 teaspoon kosher salt
- 1 tablespoon baking powder (aluminum free)
- ¼ teaspoon baking soda
- 3 tablespoons sugar + 1 tablespoon for sprinkling on top (4 grams + 1.3 grams)
- 1 teaspoon ground cinnamon + ½ teaspoon for sprinkling on top
- A large pinch of freshly grated nutmeg
- 3 tablespoons melted butter, plus another tablespoon for brushing the scones (44 grams + 14 grams)
- 1 teaspoon vanilla extract
- ¾ cup sour cream (170 grams)
- ¼ cup + 1 tablespoon heavy cream (57 grams + 14)
- Heat your oven to 400°F. Line a baking sheet with parchment.
- In a small bowl, combine the 1 tablespoon of sugar with the ½ teaspoon of cinnamon, to make the topping. In a large bowl, whisk together all of the remaining dry ingredients, except the currants. Sprinkle them over after you’ve whisked the other dry ingredients and lightly toss to coat. (You’re doing this to keep them from clumping together in the dough.
- In a medium bowl, whisk together thoroughly 3 tablespoons of the melted butter, the vanilla, the sour cream and the heavy cream.
- Gently stir the wet ingredients into the dry ingredients. Once combined, turn the dough out onto a floured surface. Very lightly knead about 4 quarter-turns. Flour your hands well if the dough seems sticky.
- Put the dough onto the parchment-lined baking sheet. Shape it into a 7” disk; then, brush with the remaining melted butter.
- Cut the disk into eight wedges. Pull them apart, leaving no more than an inch between the pieces. Sprinkle generously with cinnamon sugar. Bake for 15 minutes or until a rich golden brown around the edges. (If you like them lighter, take them out after about 13 minutes.)
- Enjoy!! ;o)
- This recipe was entered in the contest for Your Best Breakfast Baked Good
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