Martha Rose Shulman'S Savory Whole-Wheat Buttermilk Scones With Rosemary And Thyme
- 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
- 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.
flour, flour, baking powder, baking soda, brown sugar, salt, butter, rosemary, buttermilk
Taken from www.epicurious.com/recipes/member/views/martha-rose-shulmans-savory-whole-wheat-buttermilk-scones-with-rosemary-and-thyme-52791031 (may not work)