Breakfast Scones

June 23, 2007


Please don’t pass this along to Healthier-Than-Thou Tim, but I love whole wheat scones! There’s butter, naturally, in these, and also yogurt, which makes them nicely moist. How healthy is that! If you like your scones sweeter, use sweetened, chopped dates. If you love chocolate, trade out half the nuts for chocolate chips. Roll the dough if you want traditional-looking scones, but here’s a quick tip: use two spoons to drop the dough onto the baking sheet . So much easier! And the scones will have a crisper, more interesting texture. SAM

1 cup pitted, chopped dates
2 tablespoons cognac or water
1 cup unbleached soft wheat flour
1/2 cup whole wheat flour
2 tablespoons wheat germ
1 tablespoon corn meal
2 teaspoons baking powder
1 teaspoon baking soda
Salt to taste
2 tablespoons sweet butter, thinly sliced
1 cup rolled oats
1 cup chopped black walnuts
1 1/3 cups plain yogurt

Preheat the oven to 425° F. Combine the dates and cognac in a small bowl, cover, and microwave on high for 1 minute to plump.

In a large mixing bowl, combine the flours, wheat germ, corn meal, baking powder, baking soda, and salt. Cut in the butter with a pastry blender until the mixture resembles very coarse corn meal. Add the oats, dates, and walnuts and blend well. Add the yogurt and stir until just blended. The dough will be very sticky. Turn out onto a floured pastry board and roll to 3/4-inch thickness. Cut out the scones with a sharp-sided 2-inch cutter and place close together on an ungreased baking sheet. Or, with two metal serving spoons, drop the dough onto the baking sheet in 1 1/2-inch dollops. Bake for 25 minutes, turning the baking sheet once. Cool on a wire rack.
Makes about 14 2-inch or 20 dropped scones.