Lemon-rosemary scones
Instructions:
- 1 cup white whole wheat flour (4¼ ounces);
- 1 cup whole wheat pastry flour (4 ounces);
- ¼ cup sugar, plus extra for sprinkling;
- 1½ teaspoons baking powder;
- ¼ teaspoon baking soda;
- ½ teaspoon fine sea salt;
- 5 tablespoons chilled unsalted butter, cut into ½-inch pieces;
- ¾ cup sour cream;
- 2 teaspoons finely grated lemon zest;
- 2 teaspoons minced fresh rosemary;
- ½ cup lowfat buttermilk, plus extra for brushing.
- Position a rack in the center of the oven and preheat to 425 F. Lightly butter a baking sheet or line with parchment paper.
- Whisk together the whole wheat flour, whole wheat pastry flour, sugar, baking powder, baking soda, and salt in a large bowl. Scatter the butter on top. Using a pastry blender or your fingers, quickly rub the butter into the flour mixture until it resembles coarse meal with some uneven pebbles.
- Using a fork, beat the sour cream, lemon zest, and rosemary in a small bowl to blend. Add to the flour mixture, stirring and folding until pebbly. Add almost all the buttermilk (reserving folding until pebbly. Add almost all the buttermilk (reserving about 2 tablespoons) and gently bring a rough, patchy dough together with your hands. If a fair bit of flour remains, add just enough reserved buttermilk to gather the dough. Give the dough 4 to 6 gentle turns inside the bowl.
- Transfer to a lightly floured work surface and pat into a 7-inch circle, about 1 inch thick. Using a long, sharp knife dipped in flour, cut into 8 wedges. Place the wedges 2 inches apart on the prepared baking sheet. Brush with buttermilk and sprinkle generously with sugar.
- Bake until the scones are golden with brown edges and firm to the touch, rotating the baking sheet halfway through, 20 to 25 minutes. Transfer the scones to a wire rack to cool a bit. Serve warm or at room temperature.
- TO GET A HEAD START: See the Orange-Scented Scones with Dark Chocolate for make-ahead instructions. Scones freeze well for at least 1 month.
- TO VARY IT: Use 2 teaspoons orange zest instead of lemon zest.
- TO LIGHTEN IT UP: Use ¾ cup plain whole-milk Greek yogurt instead of the sour cream for tangier scones with a little less richness. Lowfat sour cream and 2 percent Greek yogurt will work—though personally, I would opt for mini-scones with fuller flavor (for shaping directions, see Orange-Scented Scones with Dark Chocolate). They will need a few minutes less baking time.