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Whole Gourmet Natural Cooking

Anything Goes Scones
Yield: 8-12 scones

This versatile recipe can be used on any whim. Choose a filling from the ideas below or use them as a guide to create your own favorite scone.

SCONES
1 cup unbleached flour
1 cup whole wheat pastry flour
1/3 cup unrefined sugar
1 tablespoon baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into small pieces
1 egg
1/2 cup cream or milk
1 teaspoon vanilla extract
cream or milk for brushing
Anything Goes Filling (below)

ANYTHING GOES FILLINGS
Lemon Blueberry - 1 cup fresh or dried blueberries, zest of 1 lemon and 1 teaspoon lemon juice

Cranberry Walnut - 1/2 cup dried cranberries, 1/3 cup chopped walnuts and 2 teaspoons orange zest

Cinnamon Oatmeal - 1/2 cup rolled oats, 1/3 cup raisins, 1 teaspoon cinnamon and 2 teaspoons orange zest

Apricot Date - 1/2 cup chopped fresh or dried apricots, 1/3 cup pitted chopped dates and 2 teaspoons orange zest

Classic Current - 1/2 cup currents and 2 teaspoons orange zest

Ginger - 1/3 cup finely chopped crystallized ginger and 2 teaspoons lemon zest

Lemon Poppy Seed - juice and zest of 1 lemon and 2 tablespoons poppy seeds; Increase sugar by 1 tablespoon

Preheat the oven to 375 degrees. Line a sheet pan with parchment paper or a baking liner. To prevent the bottoms of the scones from browning, place the pan inside another sheet pan of the same size or larger.

In a food processor, pulse the flours, sugar, baking powder, and salt to blend. Pulse the butter into the flour mixture just until the largest pieces are the size of peas and the rest resembles breadcrumbs. Pulse in the egg, milk, and vanilla just until the dough wants to start to come together. Transfer the dough to a large bowl and, with your hands, knead in your choice of Anything Goes Filling.

Transfer the dough to lightly floured surface and pat it into an 8-inch round about 3/4-inch thick. Cut the round into 8 or 12 wedges (or use a fluted cutter) and place them at least 1/2 inch apart on the prepared pan. Brush the top of each scone with a couple teaspoons of cream or milk and bake 12-15 minutes, until golden brown. Serve warm.