WARNING! The aroma created in your house from these scones may weaken even the strongest of dieting willpower:)
They do have healthy spices, whole wheat flour, and plums. I used one sweet deep purple plum and one tangier red one so they're not super sweet. They do still have the signature richness from a dose of heavy cream typical in most scones.
I like mini scones but you certainly can make the more traditional larger ones if you prefer. This whole wheat moist dough is a fabulous base for fresh berries and apples as well. You can also switch out the alcohol and spices or add fresh herbs.
Plums are a beautiful blend of tart and sweet. You pierce the firm skin and get this juicy sugary explosion from the flavorful flesh. A perfect pairing with the cloves, cinnamon, ginger, and cinnamon schnapps.
Maybe not the typical fruit you normally find nestled in a whole wheat scone but just right for this months #TwelveLoaves group mission of making bread with stone fruit. After the recipe you'll find all the exciting details on how to join TwelveLoaves!
Ingredients For Scones
1 cup whole wheat flour
1 cup all purpose flour plus 1 rounded tablespoon
4 tablespoons dark brown sugar
1/4 teaspoon cloves
1/2 teaspoon cinnamon
1 tablespoon baking powder
1/4 teaspoon salt
1/2 teaspoon fresh ginger, grated
4 tablespoons cold unsalted butter, cut into cubes
3/4 cup heavy cream
1 egg slightly beaten
2 tablespoons honey
1 teaspoon vanilla extract
1 teaspoon cinnamon schnapps
1 1/2 cups plums, chopped small (I used 2 dark and 1 red)
approximately 1 tablespoon of Turbinado sugar
Directions For Scones
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
In a large mixing bowl whisk together first 7 ingredients. Add fresh ginger and butter. Work everything together with your fingers until the mixture is in course crumbles. You want the butter to remain as cool as possible and still be in pieces. You can do this part with the food processor if you want, but I prefer to just mix by hand because you still have to transfer it all to a bowl, so it's less to clean up.
Add the cream, egg, honey, vanilla, and schnapps. Knead the dough until it comes together. Dump the plums in and carefully press them into the dough until they are evenly distributed and you have a nice round ball of dough. As with any bread, handle it as little and as quickly as possible or the scones will be tough.This dough is somewhat wet and sticky because of the fruit but it will shape into a disk.
On a floured surface flatten the dough ball into a one inch thick disc. Use just enough flour to keep it from sticking to your hands as this will dry out the dough. Cut the disc into 4 equal sections. Slice each one into 4 pieces (2 rectangles and 2 triangles) Place scones on the baking sheet and sprinkle with Turbonado sugar. Bake for approximately 15 - 18 minutes or until they are golden brown.
Delicious with melted butter or softened cream cheese. Transfer the rest to a wire rack to cool. Store in a sealed container or Ziploc bag. Do not keep these on the counter more than a couple of days or they may mold due to the moistness from the fruit. Keep in the frig for a few days or freeze for 3 to 4 months.
Hosted by Paula from Vintage Kitchen Notes and Renee from Magnolia Days.
Summer is when we get to enjoy an abundance of fresh stone fruits at our markets. Let’s create some breads with their juicy deliciousness! Share your favorite stone fruit bread recipe(yeast or quick bread).
Let's get baking!
#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess.
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