I made some whole wheat honey scones for breakfast this morning and they were so good!! I found a scone recipe that I liked, that used honey, and I adapted and made changes to the recipe to be made more whole foods friendly.
I made a double batch of scones, cooked up 1 pound of farm fresh bacon in my new cast iron pan, then Emily scrambled up 14 farm fresh eggs while Leanne made orange juice and filled a pitcher with our own goatÃ‚â€™s milk.
It is times like this that I really feel a lot of homesteading satisfaction!!
Now for the scone recipe:
Whole Wheat Honey Raisins Scones
2 cups whole wheat pastry flour
1 T baking powder
Ã‚Â¼ t baking soda
Ã‚Â¼ t salt
6 T butter
1 cup raisins
Ã‚Â¼ c honey
2 T yogurt
In a large bowl mix together the pastry flour, baking powder, soda and salt. Chop up the butter into squares and add to the flour mix. mix in the butter by using your fingers and working the butter into the flour mixture until the mix looks like coarse crumbs. In a 1 cup measuring cup measure out the honey and add the yogurt and the eggs. Mix this well. Add to flour/butter mixture. Stir until all has just combined. Try not to over mix this. It may still be a bit wet or sticky, but that is ok.
Lightly flour the counter top and dump the scone mix onto this and flatten them out to a circle that is about 8 inches. I sprinkle a little more flour on the top if still feels sticky.
Lightly spray a cookie sheet with non-stick spray and set each scone wedge onto the tray leaving about 1 inch space between them.
Bake at 375 for about 18 to 20 minutes. Enjoy!! Makes 8 scones.
AND.. while we made and ate breakfast, the puppies had their Ã‚â€œplay timeÃ‚â€Ã‚â€¦.
And then they were worn out!