Whole Wheat Scones
|Stone ground whole wheat flour||2 1⁄4 Cup (36 tbs), unsifted|
|Baking powder||2 Teaspoon|
|Butter/Margarine||1⁄4 Pound (1/2 Cup)|
|Eggs||2 , lightly beaten|
|Milk||1⁄3 Cup (5.33 tbs)|
In a large bowl stir together whole wheat flour, baking powder, salt, soda, and 2 tablespoons of the sugar until thoroughly blended.
Cut butter into chunks, add to bowl, and rub mixture together with your fingers until butter particles are no longer distinguishable.
Measure 1 tablespoon of the beaten eggs and set aside.
Stir milk into remaining egg until blended.
With a fork, combine milk and egg mixture with flour mixture until evenly moistened.
With your hands pat dough (it is sticky) into a ball and place on a floured board.
Knead dough lightly 2 or 3 turns, then place on a lightly greased baking sheet and pat into a smooth circle about 8 inches in diameter.
Use a sharp knife dipped in flour to cut circle into 8 wedges; leave wedges in place.
Brush with reserved egg and sprinkle with remaining 1 tablespoon sugar.
Bake in a 400° oven for 30 minutes or until golden brown and a skewer inserted in center of a wedge comes out clean.
Cool about 5 minutes before serving.