Tuesday, June 24, 2008

Whole Wheat Cheddar Scones


The last bout of baking books I ordered, I had two I knew I wanted - The Essential Baker & Great Coffee Cakes, Sticky Buns, Muffins and More. Either those two books didn't add up to $39 to get the free shipping, or I just got really enticed by this little Simply Scones cookbook. Because really, what's better than scones?? I think the brownie scones really helped win me over, but so far all I've made are the cheese scones. Cheese scones are the kind I grew up eating (and I'm undecided as to whether they have to be refrigerated).


Lisa and I have been talking about scones as she seems to be the master of making healthy and delicious scones - like Coconut, Currant and Cashew Yogurt Scones and Sour Cherry Jam Scones! And go check out how beautiful and high they are. Mine were so flat. Lisa says that you can take out the eggs without replacing them with anything and the scones should be fine, though they will be drier (correct me if I'm wrong Lisa!) My guess is that you'd need to add a bit more milk though if it seems too dry, or yogurt can act as an egg replacer. Mmm yogurt cheese scones. (Edit: Lisa says she replaces an egg with 1/4 cup soy yogurt. And that "a scone made with eggs gives you a more "cake-like" texture where as a scone made without eggs has a more "bread-like" texture".)

This is a simple scone recipe that you can modify and make whatever kind of scone sounds good to you! I think it would be good with a mix of dried fruit, such as apricots, figs and raisins. And I like that there's no sugar in it.

Edit June 21/10: While these scones were decent, for a whole wheat cheese scone I'd recommend making these instead.

If this sounds good, you might also like:
Peanut Butter Chocolate Chip Scones
Pecan Sour Cream Biscuits
Apricot Orange Scones

Whole Wheat Cheddar Scones
Adapted from Simply Scones

Makes 8 scones.

2 cups whole wheat flour
2 tsp baking powder
1/4 tsp salt
Generous dash ground black pepper
1 1/2 cups shredded Cheddar cheese
1/3 cup unsalted butter, chilled
1/3 cup milk
2 large eggs

Preheat oven to 400F.

In a large bowl, stir together the flour, baking powder, salt, and pepper. Stir in the cheese. Cut the butter into 1/2 inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the milk and 2 eggs. Add the milk mixture to the flour mixture and stir until combined.

Spread the dough into an 8 inch diameter circle in the center of the prepared baking sheet. With a serrated knife, cut into 8 wedges. Bake for 15 to 17 minutes, or until the top is lightly browned and a cake tester or toothpick inserted into the center of a scone comes out clean.*

Transfer the scones to the wire rack to cool. Serve warm, or cool completely and store in an airtight container in the refrigerator.

*Personally it seems really weird to test a scone with a toothpick, but maybe that's just me.

19 comments:

VeggieGirl said...

Oooh, whole-wheat scones?? Perfect!!

Haha, it's not just you - I don't know if I'd test it with a toothpick either ;0)

Oh for the love of food! said...

Hi there, these scones look really yummy - I've never had savory scones before to be honest, just the plain ones with cream and strawberry jam;o)

Deborah said...

A whole cookbook about scones? Count me in!! I love savory scones, and these sound delicious!

Erin said...

These scones look so perfect and delicious!

Lisa said...

Scones are one of my very favorite savory treats. I'm sure I will be trying this at some point in the near future. Yum!

giz said...

Did you hear that? The scone said "eat me, I'm delicious".. oh okay... if I must.

Grace said...

red lobster's cheese biscuits are just about my favorite bread-type offering of all time. i have a feeling these would be just as tasty, but a little easier on the waistline. :)

Amanda said...

I was thinking about buying Carole Bloom's "Essential Baker" too. Do you like that book? Is it easy to read?

Hannah said...

Scones are wonderful, whether they're for breakfast, dessert, or snack! Now, those brownie scones you mentioned sound amazingly decadent... I must find this recipe!

LisaRene said...

Looking good! These would be excellent with a soup or salad for lunch. Then again they would be excellent all on their own :)

I typically replace an egg with 1/4 cup soy yogurt to account for the hydration. From what I have read, a scone made with eggs gives you a more "cake-like" texture where as a scone made without eggs has a more "bread-like" texture.

Looking forward to your post on brownie scones, YUM!

Kevin said...

Those scones look great!

Magnolia Wedding Planner said...

Wow those scones look delicious hun! thanks for the great photos !
have a good day dear!
:-D
Silvia

Bellini Valli said...

I love savory scones!!!!!!!!!!!!

Maria said...

Just found your blog and I love it! Thanks for so many great recipes...I read every single post:) Can't wait to try them!

Lore said...

Oh man! I would devour them in 2 minutes!!!

Johanna said...

I love cheese scones - and these would appeal to me. Your quest for eggless scones sounds interesting. I always thought pumpkin scones strange because they have an egg - my idea of scones is that most don't have eggs but just flour, butter and some liquid but would need to check with my mum who is scone guru.

Mariquail said...

I just made these, (subbed 1/2 cup with whole wheat pastry flour). I used medium cheddar and added red peppers. Ultimately I think I would add a bit more cheese and something sharper than medium. They're tasty though, thanks for the recipe!

eatme_delicious said...

Mariquail: Glad you liked them! Adding red pepper sounds like a great idea. I used old cheddar but I agree, a stronger cheese (like aged old white cheddar) would probably be really good.

Anna said...

These scones look delicious and I love scones! The whole wheat flour makes them even more appealing. Your photographs are outstanding.