Delicious and flaky whole wheat scones are only about 30 minutes away. Make sure you pick up whole wheat pastry flour or you can swap all purpose in if needed.
2 1⁄4 cups whole wheat pastry flour or unbleached all-purpose flour
3 tablespoons cane sugar
1 tablespoon baking powder
1⁄2 teaspoon sea salt
10 tablespoons cold butter, cubed
3 tablespoons minced chives
1/2 cup crumbled feta
1 large egg
½ cup (45 ml) heavy cream, plus more for brushing
- Preheat the oven to 425 ̊F. Cover a baking sheet with parchment paper.
- Place the flour, baking powder, sugar, and salt in a medium bowl. Add the cold, cubed butter and using your hands, rub the butter into the flour. The end result should be a flour mixture that looks crumbly with pea-sized pieces of flour-coated butter.
- To the butter-flour mixture, add the minced chives and crumbled feta. Stir briefly to combine.
- In a separate bowl, whisk together the egg, and heavy cream. Pour into the dry ingredients and stir until just combined, adding a splash bit more cream if the dough feels dry.
- Turn out the dough onto a floured surface and gather into a semi-tight rectangle. Fold like a letter and flatten out again, using a rolling pin, into 1 ½” or so thick rectangle. Continue twice more then flatten once more.
- Using a knife or bench scoop, cut into 8 squares or triangles.
- Place the scones 1 to 2 inches (2.5 to 5 cm) apart on the baking sheet. Brush with heavy cream. Bake the scones until firm to the touch and golden, 18 to 20 minutes. Remove from the oven and transfer to a rack to cool.
Just remember- don’t overwork your dough to keep the butter still in small pieces!
- Serving Size: 1 scone
- Calories: 367
- Sugar: 6.4
- Sodium: 255
- Fat: 23
- Saturated Fat: 14.2
- Carbohydrates: 34
- Fiber: 1
- Protein: 6.9
- Cholesterol: 87
Keywords: savory scones, whole wheat scones, chive scones