Using White Whole Wheat (a couple of scone recipes)

This past June when I visited Manhattan, Kansas for the "Festival of Breads"  we took a tour of a flour processing plant.  They made white whole wheat and gave each of us a bag. 

I had not used this flour before and I asked them about it.  The manager of the co-op said that white whole wheat has not caught on with the consumer. 

Since we were given the bag of white whole wheat, and being the frugal person that I am, I hauled it home to Minnesota to use. 

I have been using it in baking because I think that whole wheat is always better and this white wheat is great because it does not change the texture of the product.

Below is a picture of Mocha scones and Maple pecan scones.  They are darker because of the flavoring. 

I recommend using part white whole wheat in your baking recipes for better nutritional value.  The product looks and tastes great.

Note when I mix my scones I always use a pastry blender.  Recipes often tell you to use a fork when mixing the liquids with the dry.  I continue to use my pastry blender as this keeps the pastry flaky and does toughen as easily with gluten over development.

left maple pecan, right mocha

 

Maple Pecan Scones /  preheat oven to 375 degrees
3/4 c pecans
3/4 c butter
3/4 c milk with 1/2 t vinegar
2 c flour
1 c white whole wheat flour
1/2 c oatmeal
1/4 cup brown sugar
1 T starch
1/2  salt
2 1/2 t baking powder
1/3 cup maple syrup
1/2 t maple extract

Mix pecans, flours, salt, baking powder, oatmeal, brown sugar and cut in butter with a pastry blender until you have pea size chunks of dough.

In a separate container mix all liquids and egg together (beat to mix egg with other ingredients).  Make a well in the center and cut the liquid into the dry ingredient with the pastry blender.  Until blended well.  Dough should be somewhat sticky.  (I do not like overly dry scones)

Drop on baking sheet in 1-1/2 to 2 inch size scones.  Flatten slightly with the bottom of a glass dipped in sugar.

Bake at 375 degrees for 15 to 18 minutes.  They should spring back to touch.  They will be crispy on the outside and soft on the inside.


Mocha Scones / preheat oven to 375 degrees.
1/2 c brewed coffee
1/2 c milk
1/4 c sour cream
1/2 c butter
1 egg
1 t vanilla
2 c flour
1 c white whole wheat flour
1/2 c sugar
1 T baking powder
1/2 t salt
3/4 c semi sweet chocolate chips
3/4 c white chips

In a bowl combine the flours, sugar, salt, baking powder, chips and cut in the butter with a pastry blender until you have pea size chunks of dough.

In a separate container mix all liquids, sour cream and egg together (beat with fork to mix) make a well with the dry ingredients, pour in the liquids and continue to cut with pastry blender until all is well blended.  Dough will be sticky.

Drop on baking sheet in 1-1/2 to 2 inch size scones.  Flatten slightly with the bottom of a drinking glass dipped in sugar. 

Bake at 375 degrees for 15 to 18 minutes.  They should spring back to the touch.

With love from your retired FACS teacher,

Jane