Very different from the other scones I’ve had, but just as good, or better! Add variety by putting in raisins, currants, chocolate chips or dried cranberries. These are also good if split open and filled with jam or butter.
Preheat oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
In a large bowl, stir together the all purpose flour, whole wheat flour, baking powder, 2 tablespoons sugar and salt. Using a pastry blender or fork, cut the butter into the flour mixture until it resembles fine bread crumbs. Stir in eggs and cream to make a firm dough. Turn mixture onto a lightly floured surface and briefly knead until dough sticks together.
Divide the dough into 8 or 10 pieces, and round out the edges. Place onto the prepared cookie sheet, brush with egg white and sprinkle with remaining sugar.
Bake at 400 degrees F (200 degrees C) for 12 to 15 minutes, or until golden brown.
Per Serving: 223 calories; protein 6g; carbohydrates 26.1g; fat 11.1g; cholesterol 75.3mg; sodium 341.3mg.
The quality of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always getting bigger as well as clear bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.