Snowpocalypse scones

Last winter, the pacific northwest had a snowpocalypse and most of the region couldn’t leave the house for a week.  One of those snowy mornings I was home alone because Sam had flown home for the holiday and there was no way for me to get to work.  I decided to make myself a batch of scones.

While I have little sympathy given what we had last winter, this goes out to my East Coast friends trapped in their homes because of their own snowpocalypse.

Whole Wheat Scones After

Whole-Wheat Scones
7.5 oz all-purpose flour
7.5 oz whole-wheat flour
2 oz brown sugar
1 1/2 tbsp baking powder
3/4 tsp salt
6 oz cold butter
2 cold eggs, beaten
6 oz cold milk

Preheat the oven to 400º.  Combine the dry ingredients in a food processor.  Add the butter and pulse until the butter is cut into small bits.  You can also do this by hand.  Dump the mixture into a bowl.  Add the beaten eggs and most of the milk (hold some back as the dough may not need it) and mix with a wooden spoon.  Transfer to your counter and gently knead to make the dough cohesive.  Pat the dough out into a disk about an inch and a quarter.  Cut the dough into six wedges and transfer to a baking sheet.  At this point you can leave them plain, brush them with cream or milk, or egg wash them and sprinkle with turbinado or crystal sugar.  Bake the scones for about 15-20 minutes or until they are done and lightly browned.

Let these scones cool for a little bit, then split them open and generously slather with butter and jam.  The perfect breakfast for a snowed-in morning.