Perfect texture as is.
I did a toaster oven whole wheat version w/ a few modifications. Since scones are really best served just baked, I decided to make a small toaster oven batch by halving the recipe. I replaced 2 t. of the milk w/ lemon juice and bruised the caraway seeds w/ the back of a spoon to release the flavor before adding to bowl. I also replaced about half of the baking powder w/ baking soda. Since I was making scrambled eggs anyway, it was no problem to get 1/2 of a beaten egg for the scones. To fit in the small toaster oven, I shaped the dough into a log, then pressed it on a piece of non-stick foil to ~ 3/4" thick rectangle which I scored into 6 triangles. For the 1st 13 min. of baking, I put another piece of non-stick foil loosely over the top, then removed it for the last 7 minutes.
A very important part of making whole wheat scones, or any whole wheat baked good, is to use a good brand of whole wheat flour which is made w/ fresh grains and stored properly before distribution. Whole wheat flour should not be bitter. If it is, it is rancid, shouldn't be used, and another brand should be gotten.
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8 users found this review helpful
Perfect texture as is.
I did a toaster oven whole wheat version w/ a few modifications. ...