Been meaning to post this recipe, too. I am a fan of easy-to-whip-up baked goods that include whole wheat flour and seasonal fruits. I’m, also, into using yogurt in baked goods, instead of milk. Yogurt gives the food a dense attribute and I, somehow, feel that I am filling Charlotte’s tummy for longer with these ingredients. She burns through food so fast, these things occupy my mind. I plan to experiment with other whole grains, too, like spelt and rye. I will report back. For now, love these….
Grape Whole Wheat Scones
1 cup whole wheat flour
1 cup white flour
1 tablespoon baking powder
1/4 cup sugar
1/2 teaspoon salt
6 tablespoons chilled, unsalted butter
1 cup grapes, sliced in half
3/4 cup plain, full fat yogurt
In a large mixing bowl, combine flours, baking powder, sugar, salt.
Slice butter into small pieces and work into the flour with the tips of your fingers until the mixture feels like it is full of small pellets.
Stir in the grapes.
Gently stir in the yogurt until the dry ingredients are wet, being careful not to over-stir.
Pat into circles using just your hands or a round pastry cutter. Cut in half to make half-circles, or leave as large circles about 3 inches wide for bigger, but fewer, scones.
Place on a parchment paper-lined baking sheet. Bake in an oven pre-heated to 425 degrees until the edges are golden brown, about 15-20 minutes.
Recipe inspired by Smitten Kitchen’s Whole Wheat Raspberry Ricotta Scones Recipe.