Tiny Whole-Wheat Pepper Scones |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Scones can be made up to 2 weeks in advance. Just let cool completely and store, tightly wrapped, in your freezer. To serve, heat, wrapped in aluminum foil, in 350-degree oven until hot. Adapted from Good Food Magazine, August 1987 Ingredients:
3/4 cup all-purpose flour |
3/4 cup whole wheat flour |
1 1/2 teaspoons baking powder |
1/4 teaspoon baking soda |
1 1/2 teaspoons fresh coarse ground black pepper |
1/4 teaspoon salt |
2 tablespoons vegetable shortening, cold |
2 tablespoons unsalted butter, cold |
1 large egg, lightly beaten |
3/4 cup plain yogurt |
Directions:
1. Heat oven to 400 degrees.
2. Mix flours, baking powder, baking soda, pepper, and salt in mixing bowl. Cut in shortening and butter with pastry blender until mixture resembles oatmeal. Add egg and yogurt; mix with fork just until dough comes together.
3. Turn dough out onto well-floured surface and knead gently about 8 turns. Roll or pat dough 1 inch thick. Cut out scones, using 1-1/4 round cutter. Place 1/2 inch apart on nonstick baking sheets.
4. Bake scones until puffed and golden brown, 12-15 minutes. Transfer to rack and let cool several minutes before serving.
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