These scones are a huge hit around our house and they're entirely whole wheat which is an added bonus :) This batch will make 18 large scones so there is plenty to warm up for the following day.
- 6 cups freshly ground soft wheat berry flour milled on your finest setting or 6 cups of whole wheat flour
- 1 cup sucanat or white sugar
- 4 teaspoons baking power, preferably aluminum free
- 1 1/2 cup unsalted butter
- 3 cups milk or buttermilk
- 1 cup sliced strawberries
- 1 cup raspberries
Cut the cold butter into your flour until it resembles a course texture similar to corn meal. I actually like to use my food processor to do this as it only takes a couple of pulses to cut the butter in nice and fine :)
Next add your sugar and baking powder and use a fork to sift it through your flour/butter mixture. Once you've done that you can add your raspberries and strawberries and gently coat them with your flour mixture. I had the berries frozen in the freezer from last summer but you can substitute any sort of berry in their place. Blueberries are lovely also :)
The final step is to add your milk and blend it all together just until your flour is moistened. Don't over mix it! Using an ice cream scooper or spoon similar in size scoop nice plump balls of your scone batter onto parchment covered cookie sheets and bake at 425 degrees Fahrenheit for approximately 15-20 minutes or until nice and golden brown. You can test them by inserting a knife into the center of a baked scone and if it comes out clean then it is done. Another way to test if they are finished baking is to gently press down on the top of the scones and if they spring back up after you release your finger then they are finished :)
Enjoy devouring these delicious goodies!