Whole Wheat Berry Scones

I haven’t had scones in months—maybe years. One of the reasons for that is that in Switzerland, they’re not offered in bakeries. And when they are, they’re usually dense and way too sweet. This morning, I decided to whip some up. They take 10 minutes to make and 12 minutes to bake. So quick!

For this recipe, I based myself on the blueberry & cream scones I’d eaten in Martha’s Vineyard, but added some whole wheat flour and wheat germ. They were as delicious as I remembered them to be. And at least, you get a little fiber.

 

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You can play around with these and substitute diced bananas and chocolate chips for the mixed berries. Or raisins. Or cubed, ripe peaches and brown sugar… The possibilities are endless.

 

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Makes 10 scones

1 cup all-purpose flour

½ cup whole wheat flour

¼ cup white sugar

2 tsp baking powder

½ tsp salt

2 tbsp melted butter

1 cup heavy cream

1 cup mixed berries

 

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  1. Line a baking sheet with a piece of parchment paper and preheat your over to 190 C or 375 F.
  2. Mix the flours, sugar, baking powder and salt in a medium-sized bowl.
  3. Pour in the butter and the cream, and mix carefully (i.e. just with a spatula or wooden spoon).
  4. Fold in the mixed berries.
  5. With an ice-cream scooper, scoop out the dough in 2-inch balls onto your baking sheet. Make sure to keep a little space between each scone.
  6. Bake for 12 minutes or until puffed up and firm to the touch.

 

raw:

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cooked:

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