Orange Whole Wheat Scones

Ingredients

• 300 g whole wheat flour (2 1/2 cups, cold)
• 62 g AP flour (1/2 cup, cold)
• 1/2 tsp salt
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 4 - 6 tbsp orange zest (from 2 large oranges or 3 small oranges)
• 142 g of unsalted butter (cut into small cubes, chilled (or frozen and grated butter))
• 1/2 cup buttermilk (or 1/2 cup of milk + 2 tsp apple cider vinegar, chilled)
• 60 g Honey (about 3 - 4 tbsp)
• 1 tsp vanilla (or 1 tsp orange blossom water)
• 115 g mascarpone cheese (softenend)
• 115 g heavy cream (chilled)
• 1 tbsp honey
• Fresh berries

Instructions

1. 1

   --- Orange Whole Wheat Scones ---

2. 2

   Preheat oven to 400°F/200°C.

3. 3

   Place the flours in a bowl with the salt, baking powder and soda. Whisk to combine.

4. 4

   Add the orange zest and butter. Rub the flour and butter together until you have coarse crumbs.

5. 5

   In a separate jug, mix the milk, honey and vanilla (or orange blossom water). Pour the milk over the flour as evenly as possible while mixing the flour mixture with a fork.

6. 6

   Use the fork to disperse the milk-honey mix through the flour to form a shaggy dough.

7. 7

   Place a piece of parchment paper on your working surface and turn the dough out onto the parchment paper. Gently bring the dough together to form a cohesive, but shaggy dough. Pat it gently to form a small flat shape. Dust lightly with flour if needed.

8. 8

   Cut the dough in half, and place one half over the other. Using lightly floured hands, gently pat down the dough again. Cut the dough in half again, and repeat. Repeat this process 1 - 2 more times.

9. 9

   After the final cut and layer, gently pat down the dough into an 8 inch circle or square that’s about ¾ of an inch thick. Using a sharp knife, cut the scones into 8 wedges. Place the parchment paper (with the scones) on a baking tray.

10. 10

    Use a spatula or cake lifter to separate the scones from the parchment paper and place them evenly apart (about ½ inch apart). This step is optional, as you can bake them without separating them if you prefer soft edges.

11. 11

    Brush the tops with an egg wash or milk wash and place the scones in the freezer for about 10 minutes. After 10 minutes, transfer the baking tray to the preheated oven. Bake at 400°F for 10 minutes. Then reduce the oven temperature to 375°F and bake for a further 10 - 15 minutes until the tops are slightly browned.

12. 12

    Remove from the oven and let them rest for a few minutes and serve. If the scones have cooled down, microwave the scones for 30 seconds until just warm. They are better eaten warm.

13. 13

    --- Mascarpone Whipped Cream ---

14. 14

    Place all the ingredients in a bowl and whisk until you have a thick whipped cream, with the consistency of cool whip. Cover and refrigerate until needed.

15. 15

    --- To Serve ---

16. 16

    Split the scones in half, butter the scone with a little butter and a drizzle of honey. Serve with fresh fruits and mascarpone whipped cream.