Bake the Bag - Wk 7: Scones

Bake the Bag - Wk 7: Scones

This week's bake the bag is for a batch of cinnamon whole wheat scones.  They're not bad as far as scones go, but my favorite recipe is still the orange cranberry scones with lemon curd.

These scones are, like all the scone recipes I've seen, incredibly easy to make.  Scone recipes usually consist of 

  1. Combine the dry ingredients
  2. Add cold butter until mixture is crumbly
  3. Add fruit/chips
  4. Pour in liquid ingredients until just combines

Steps 1 and 2 are super easy with a stand mixer - all I have to do is add the ingredients and mix on low for a few minutes.  

I found this recipe a little dry and the whole wheat is very dominating.  It could use more of something else, either cinnamon or chocolate or a fruit.

 ISO 1600 | f/2.8 | 1/50 | 24mm

ISO 1600 | f/2.8 | 1/50 | 24mm

In the above image is the dough just removed from the mixer.  It has just combined and I am about to form the dough into a disk.  Below, the scones have been cut into eight equal-ish triangles.

 ISO 1600 | f/2.8 | 1/50 | 24mm

ISO 1600 | f/2.8 | 1/50 | 24mm

 ISO 1600 | f/2.8 | 1/50 | 24mm

ISO 1600 | f/2.8 | 1/50 | 24mm

Now I've transferred the scones to a piece of parchment and pulled them apart for baking.  Below and the finished scones.

 ISO 1600 | f/2.8 | 1/50 | 24mm

ISO 1600 | f/2.8 | 1/50 | 24mm

Scott's Run Nature Preserve

Scott's Run Nature Preserve

Bake the Bag - Wk 6: Whole Wheat Carrot Cake

Bake the Bag - Wk 6: Whole Wheat Carrot Cake