First lesson in Proper scones- how to add the butter. The trick to a light, flaky scone is not to mutilate or melt the butter. You want tiny little butter "balls" throughout the pastry. While the pastry is cooking, those little balls of butter melt,
1 1/2 cups whole wheat flour
1 1/2 cups all purpose flour
1 heaping tablespoon sugar
1 tablespoon baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tablespoon pumpkin pie spice
3 tablespoons COLD butter, chopped into small pieces
1 cup low fat buttermilk
1/2 c. raisins
1 cup powdered sugar
1 tablespoon pumpkin spice coffee creamer
1/2 tsp vanilla extract
Preheat oven to 400F
In a large bowl combine flours, sugar, baking powder, baking soda, salt and pumpkin pie spice and whisk to combine. Using a pastry blender (or 2 knives) coarsely incorporate
Stir in buttermilk and raisins, then knead mixture 5-6 times in the bowl. Overturn the dough onto a lightly floured surface, rolling out to about 374 inch thickness. Cut into triangles and place on baking sheet. Bake 12 minutes or until golden brown on top. Remove and place on cooling rack.
While the scones are baking combine glaze ingredients in a small bowl. Once they've been removed from the oven and cooled about 10 minutes, drizzle the glaze over tops of scones.
These seem to freeze well, not that they ever last long enough to freeze for later!
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