The Scone Wars

Recently, Devon and I discovered the magic of the baby swing. It shuts off the crying and makes the baby sleep, which has been just short of miraculous. A true miracle would have been a swing that cleans poop out of our baby's vajayjay. With some of the extra time I'm no longer spending bopping up and down the hallway, I've been baking. These whole wheat scones are part of my effort to become to the scone master. It's a lot like a Jedi master but with less baby-stealing.

Whole wheat scones / Photo: Monica Jones

This recipe is modified from "How to Bake: Complete Guide to Perfect Cakes, Cookies, Pies, Tarts, Breads, Pizzas, Muffins" by Nick Malgieri.

Whole Wheat Scones

* This recipe works fine at sea level and about 5300 feet altitude. I haven't tested it higher. ** I used a scone pan because I don't play, but you can use a cookie sheet if you're a normal personal and don't have one. *** You can use 3 cups all-purpose flour instead of 2 cups AP flour and 1 cup whole wheat. If you do, increase the milk to 3/4 cup.

2 cups all-purpose flour 1 cup whole-wheat flour 1 tablespoon baking powder 1/2 teaspoon salt 5 tablespoons unsalted butter 2 eggs 1/2 cup milk egg wash: 1 egg beaten with a pinch of salt

Set the rack at the middle level of the oven and preheat to 450 F.

Combine the dry ingredients in a bowl.

Cut the butter into a dozen small pieces and rub evenly into the dry mix until it looks like fine cornmeal. I use a pastry cutter or a few pulses in a food processor for this step, but you can criss-cross two forks if you feel like slumming it.

Whisk the eggs and milk together and stir into the flour/butter mixture to form a smooth dough.

Divide the dough into 12 equal pieces if you have a scone pan. If you're a savage and you're using a cookie sheet, grease the cookie sheet with butter. Divide the dough into 3 equal pieces, then form each into a 5-inch disk. Using a sharp, floured knife, quarter each disk into 4 wedges. Place the wedges wide apart on the prepared pan.

Apply the egg wash evenly. Allow the eggs wash to dry, then apply again.

Bake the scones for 10 to 15 minutes, or until they are firm but not dry.