A few weeks ago some friends of mine took me to a fantastic local tea room to celebrate my birthday with an afternoon of tea, scones and lovely conversation. Being a bit of a tea connoisseur and lover of all things pastry, this was a wonderful treat and such a fun way to spend time with my friends.
After eating delicious scones with Devonshire cream and strawberry jam at the tea room, I couldn’t get them off of my mind. I think I may have even dreamed about scones that night. To satisfy my craving, I made these Whole Wheat Lemon Cream Scones with a lemon yogurt sauce and fresh sliced strawberries. Let me tell you, nothing is better than a hot scone fresh from the oven to get your day off on the right foot; my family will attest to that.
Now, before you think that making scones is only for the baking elite, let me tell you, in my opinion, they’re actually easier to make than muffins. There’s no need for a mixer, no measuring and scooping batter into muffin pans – just one bowl and a baking sheet. Easy, peasy. Follow me. You’ll be so happy you did.
Good food starts with high quality ingredients, so grab a bag of Hodgson Mill Whole Wheat Flour and a bag of Hodgson Mill Naturally White Flour. Now we’re ready.
While many people think a scone can only be made with white flour, I like the idea of using some whole wheat flour in mine. They’re still flaky and delicate, but with the addition of whole wheat, they’re now a bit healthier, too.
In a large mixing bowl, mix together the flours, sugar, baking soda, salt, cinnamon and lemon zest.
Cut the butter into small cubes and cut it into the flour mixture with a pastry blender or a fork.
Do not take the butter out of the refrigerator until you’re prepared to mix it into the flour. It needs to be as cold as possible in order for it to make the scones tender and light. Some bakers even recommend cutting up the butter and then putting it back in the refrigerator or freezer to re-chill from the time it took to cut it up. I’ve found that if I work fast enough, I can skip that part and forge on with still-perfect results. But cold butter is definitely the key.
Cut the butter as quickly as possible until you have some pea-sized pieces and the mixture is crumbly.
Also, if you have to walk away from your bowl for more than a minute or you feel like the butter is getting soft as you cut it into the flour, put the whole bowl in the refrigerator to chill for 10-15 minutes. We must keep the butter cold.
In a small bowl, mix together the cream, milk, lemon juice, lemon extract and vanilla until well combined.
Make a well in the center of the dry ingredients and add the wet ingredients. Stir everything together just until combined. Make sure to do this quickly to keep the butter cold.
Turn the dough out onto a lightly floured piece of parchment paper on top of a baking sheet and knead it three or four times to bring the dough together into one mass. Add a tablespoon of flour at a time if the dough is very sticky.
Using your fingers, pat the dough into a nine-inch circle. If needed, wet your fingers as you press on the dough to keep them from sticking.
Use a sharp knife to cut the dough into eight sections. Don’t worry if the cuts go all the way through. Dip the blade of the knife in flour to keep it from sticking as it cuts through the dough. Brush the top of the dough with cream and then sprinkle it with several large pinches of sugar. Bake in a 400°F oven for 25 minutes or until deep golden brown.
While the scones are baking, mix together the yogurt and lemon curd in a small bowl. (This combination is heavenly and just may rival the Devonshire cream I had at the tea room.) Slice up a handful of strawberries and set both items aside.
When the scones are finished baking, remove them from the oven and cut them apart at the existing score marks. Serve immediately with a dollop of the lemon yogurt and fresh strawberries.
These Whole Wheat Lemon Cream Scones
are fantastic and taste even better with the lemon yogurt sauce and sliced strawberries on top. They’re tender and light (from the cold butter) and also healthier than an all-white flour scone because they include Hodgson Mill Whole Wheat Flour
in the dough. They also are so easy to make that you can’t help but want to make them again and again. I think these scones would also make fantastic strawberry shortcakes with a bit of vanilla ice cream swirled with lemon curd in place of the yogurt and sliced strawberries on top. I think I know what I’ll be dreaming about tonight. Enjoy!
Whole Wheat Lemon Cream Scones
- 1 1/2 cups Hodgson Mill Naturally White Flour
- 1/3 cup Hodgson Mill Whole Wheat Flour
- 1/3 cup granulated sugar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1 Tbsp. lemon zest
- 6 Tbsp. unsalted butter very cold and cut into small chunks
- 1/2 cup heavy cream
- 1/4 cup milk
- 1 Tbsp. fresh lemon juice
- 1 tsp. lemon extract
- 1/2 tsp. vanilla extract
- extra cream and sugar to glaze the top
- 1/2 cup plain yogurt
- 1 Tbsp. lemon curd
- 6 fresh strawberries sliced
To make scones: in a large mixing bowl, mix together the flours, sugar, baking soda, salt, cinnamon and lemon zest. Cut the butter into small chunks and add to the flour mixture. Quickly cut the butter into the flour mixture with a pastry blender or fork until it becomes crumbly and it is in small pea-sized pieces. Refrigerate the mixture if the butter becomes soft or if there is a delay in continuing with the following steps. It’s very important to keep the butter cold.
In a small bowl, combine the cream, milk, lemon juice, lemon extract and vanilla extract. Make a well in the center of the dry ingredients and pour in the liquid ingredients. Stir everything together until just combined. Turn the dough onto a lightly floured parchment-lined baking sheet and knead with your hands three or four times until it all comes together into one mass. Lightly press the dough into a 9-inch circle; using moistened finger tips to prevent sticking. Using a sharp knife, cut the dough into 8 sections; the cuts can go all the way through. Dip the knife blade in flour if it becomes sticky.
Brush the top of the dough with cream and sprinkle it with several large pinches of sugar. Bake in a 400°F oven for 25 minutes or until deep golden brown. Remove scones from the oven and cut the wedges apart at the existing score marks. Serve immediately with lemon yogurt and sliced strawberries. Scones are best eaten within an hour of baking, but can be cooled and kept in an airtight container for up to one day.
To make Lemon Yogurt: In a small bowl, combine the yogurt and lemon curd. Stir until well mixed. Serve with Whole Wheat Lemon Cream Scones. Refrigerate any leftovers.
Makes 8 scones
Adapted from: Home for the Holidays: Festive Baking with Whole Grains, by Ken Haedrich
You can find Whole Wheat Lemon Cream Scones and other recipes from Hodgson Mill by visiting the Recipes page.