|Mmm . . .|
The two days that followed were cooler and more Spring-like, and I had to make the older boy buckle down and work on some homework so there was no forgetting what month it was.
|The biscuits that started the whole thing. So fluffy.|
|Same ingredients, different method, very different crumb.|
American Vanilla Scones
makes 12 medium-sized scones
4 ounces whole wheat flour
8 ounces all-purpose flour
1/4 cup vanilla sugar (or regular sugar)
1 Tablespoon baking powder
1 teaspoon salt
seeds of one vanilla bean, or 1 teaspoon vanilla extract
6 Tablespoons butter, cut into small chunks
1 cup milk
Preheat oven to 425 Fahrenheit. Cover a baking sheet with parchment and set aside.
Combine flours, sugar, baking powder, salt and vanilla bean seeds (if using) in a medium bowl, or a in a food processor work bowl. Whisk together for at least 30 seconds or 5 pulses of the food processor.
Add butter and cut in using two knives, a pastry cutter, or more pulses of the food processor, until butter pieces are the size of a pea or smaller.
If using a food processor, transfer flour mix to a medium bowl.
Add milk (and vanilla extract if using) all at once and stir just to combine. Turn out onto the counter and smoosh the dough together into a ball. It will be sticky, like a cookie dough. Cut dough in half, and shape each half into a circle about 3/4 inch thick on the baking sheet with lightly floured hands. Using a floured knife or bench scraper, deeply score each circle into 6 triangles.
Bake for 20-25 minutes until lightly browned. Allow to cool for ten minutes, then cut into triangles and eat plain or split in half and top with strawberry jam, butter, clotted cream, honey, or whatever will make your morning better.