I received a Wondermill Grain Mill to test it in my own kitchen and participate in the Grain Mill Wagon Challenge. This is a compensated post and contains affiliate links. Views and opinions expressed are wholly my own.
Even fast and easy breakfasts are simple, now that I have my Wondermill Grain Mill. Freshly ground white whole wheat flour makes these delicious scones a family favorite. The flour is so light and nutty that David and the kids can’t even tell I used whole wheat flour! Enjoy!
Sour Cream Whole Wheat Scones
Tender, delicious and mildly sweet. You'll love these simple scones!
Ingredients
- 295 grams white whole wheat flour, freshly milled
- 12 grams baking powder
- 75 grams sugar
- 4 ounces (1/2 cup) whole milk
- ½ cup sour cream
- 1 teaspoon vanilla
- 5 Tablespoons COLD butter, cut into cubes
Instructions
- Mix flour, baking powder and sugar together in a large mixing bowl. Set aside.
- Whisk the sour cream, vanilla and milk, together. Set aside.
- Add the butter cubes to the flour mixture.
- Using a pastry blender or fork, cut the butter into the flour mixture, until it becomes coarse meal.
- Stir in the sour cream mixture.
- Stir only enough to moisten all the dry ingredients. The dough that forms will clump together, but have a very shaggy appearance.
- Pour the dough onto a very lightly floured work surface or a silicone mat and knead gently to form the dough into a smooth ball. Try not to work in a lot of extra flour or over-knead.
- Press the dough into a circular disc about ¾ inch thick. Cut into eight triangular sections.
- Place the sections onto an ungreased cookie sheet.
- Bake at 425 degrees for 12-15 minutes. Scones will be lightly browned on top.
- Our kids love these warm from the oven with nothing on them. I like them warm, but enjoy some toppings, too. Split and serve the scones with the toppings of your choice. I used cream cheese and hot pepper jelly and then butter and honey. So delish!
One Response to Sour Cream Whole Wheat Scones