Biscuit, Scones 

For the NordicWare mini scone pan which is 8x8 by 1 inch, divided into 16 triangles.

Cut butter into 8 pieces and set in freezer.
1/2 c (1 stick) unsalted butter

Spray scone pan and sift flour to coat the spray. Shake to evenly disperse then shake out excess.

Mix together in the food processor:
10 oz whole wheat pastry flour
1/2 t salt
2 t baking powder
1/4 c sugar

Process butter into the flour until butter disappears with no chunks left.

In large bowl mix together:
2 eggs
5 oz milk
1 oz whole milk yogurt

Add any 'add-ins' like: currants, dried cherries, blueberries, chocolate chips.

Mix butter-flour mixture into milk mixture with rubber scraper, just until all flour is moistened. Do not overmix!

Drop batter into pan, spread throughout evenly, but it will rise to fill in the pan, you don't have to even the tops.

Sprinkle the tops with sugar.

Bake at convection bake 375* for about 20-25 minutes until golden browned.

Let sit in pan 5 min then shake to loosen and remove to a wire rack.

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