Savory Whole Wheat Buttermilk Scones With Rosemary And Thyme Recipes

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SAVORY WHOLE-WHEAT BUTTERMILK SCONES WITH ROSEMARY AND THYME



Savory Whole-Wheat Buttermilk Scones With Rosemary and Thyme image

These rich, herbal scones are savory like American biscuits, with the added nutty, wholesome dimension of the whole-wheat flour. They're great with cheese and with salads, soups and stews.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, lunch, quick, side dish

Time 30m

Yield 12 small scones

Number Of Ingredients 9

150 grams (approximately 1 1/4 cups) whole-wheat flour
100 grams (approximately 3/4 cup) unbleached all-purpose flour
10 grams (2 teaspoons) baking powder
5 grams (1/2 teaspoon) baking soda
4 grams (approximately 1 teaspoon) brown sugar
5 grams (approximately 3/4 teaspoon) salt
70 grams (2 1/2 ounces / 5 tablespoons) unsalted butter
1 tablespoon finely chopped mixed fresh rosemary and thyme
125 grams (approximately 1/2 cup) buttermilk

Steps:

  • Preheat oven to 400 degrees. Line a baking sheet with parchment.
  • Sift together flours, baking powder, baking soda, sugar and salt. Rub in butter, or place in a stand mixer fitted with the paddle and beat at low speed until incorporated. Add chopped rosemary and thyme and buttermilk and mix just until the dough comes together.
  • Transfer to a lightly floured work surface and gently shape into a 1/2-inch thick rectangle. Either cut 2-inch circles with a biscuit cutter or cut into 6 squares, then cut each square in half on the diagonal. Transfer to baking sheet. Bake 15 minutes, until browned on the bottom. Flip over, bake 2 more minutes, and remove from the heat. Serve warm or allow to cool.

Nutrition Facts : @context http, Calories 121, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 5 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 201 milligrams, Sugar 1 gram, TransFat 0 grams

SAVORY WHOLE-WHEAT BUTTERMILK SCONES



SAVORY WHOLE-WHEAT BUTTERMILK SCONES image

Categories     Bread     Breakfast     Brunch     Bake     Quick & Easy     Mother's Day     Dinner     Buffet     Thyme     Potluck

Yield 12 small scones

Number Of Ingredients 9

150 grams (approximately 1 1/4 cups) whole-wheat flour
100 grams (approximately 3/4 cup) unbleached all-purpose flour
10 grams (2 teaspoons) baking powder
5 grams (1/2 teaspoon) baking soda
4 grams (approximately 1 teaspoon) brown sugar
5 grams (approximately 3/4 teaspoon) salt
70 grams (2 1/2 ounces / 5 tablespoons) unsalted butter
1 tablespoon finely chopped mixed fresh rosemary and thyme
125 grams (approximately 1/2 cup) buttermilk

Steps:

  • 1. Preheat oven to 400 degrees. Line a baking sheet with parchment. 2. Sift together flours, baking powder, baking soda, sugar and salt. Rub in butter, or place in a stand mixer fitted with the paddle and beat at low speed until incorporated. Add chopped rosemary and thyme and buttermilk and mix just until the dough comes together. 3. Transfer to a lightly floured work surface and gently shape into a 1/2-inch thick rectangle. Either cut 2-inch circles with a biscuit cutter or cut into 6 squares, then cut each square in half on the diagonal. Transfer to baking sheet. Bake 15 minutes, until browned on the bottom. Flip over, bake 2 more minutes, and remove from the heat. Serve warm or allow to cool. Advance preparation: These will keep for couple of days at room temperature and freeze well.

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