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Barton Mills Scones Whole Wheat Scones with Summer Fruit.

Whole Wheat Summer Fruit Scones

This scone adapts well to many different fruits. For small berries, just rinse and add them as described in the recipe. For stone fruits or figs, rinse and chop into half-inch chunks; no need to peel. If you have frozen fruit, you may add it to the recipe frozen; no need to thaw.

Ingredients  

  • 1⅔ cups fresh milled whole-wheat flour
  • ¼ cup organic cane sugar
  • 1 tablespoon baking powder
  • ½ teaspoon fine sea salt
  • 6 tablespoons unsalted butter, cold and cut into ½-inch cubes
  • 2 cups fruit, rinsed and chopped into a ½-inch chunks
  • 6 tablespoons cream
  • 1½ tablespoons honey
  • 1 egg

Directions 

  • In a medium bowl, mix together flour, sugar, baking powder, and salt. Add butter cubes and, using a pastry cutter or your hands, work the butter into the flour, breaking up any large pieces and working until no more large chunks are visible. The flour will start to look yellowish and take on a crumbly appearance. Stir in the fruit.
  • In a separate bowl, whisk together cream, honey, and egg. Add all at once to the fruit mixture. Stir and fold batter with a spatula until no more dry flour remains. Be gentle so you don’t smash the fruit too much. Turn the dough out onto a clean work surface and knead 3–4 times, just until the dough comes together. Flour the surface.
  • Pat or roll your dough into an 8-inch circle. Cut into 8 equal triangles. Transfer to the freezer for the 10–15 minutes you preheat the oven. Set your oven to 400 degrees (see note below). Transfer scones to a parchment-lined baking sheet, spaced at least 1 inch apart. [Optional: brush with extra cream and sprinkle with turbinado (or raw) sugar.] Bake for 18 minutes or until a gentle press on the center of the scones feels firm.

Notes

Any of Barton Springs Mill’s wheats will work for this recipe. I recommend Rouge de Bordeaux for its deliciously spiced natural flavor. If you choose an ancient wheat like emmer or einkorn, the scones will work better in a smaller size. Pat the dough into an 8-inch square and cut into 16 equal squares. Proceed with recipe but bake for only 15 minutes.