Cammi's Scones

There’s an old saying that the definition of a successful dinner party it’s not what you put on the table but whom you put in the chairs.  Sharing food in the company of friends certainly enhances the flavour.

Last weekend I had a visit with my dear old friend Carole and brewed up some tea to go with these scones.  While the butter and jam added to the flavour, the special ingredient was having tea and buns with an old friend whom I see far too seldom.

The scone recipe is from another old friend, Cammi. I won’t forget the first time I had them.   She served them with strawberries and whipped cream in her beautiful kitchen with the tin ceiling tiles and glass cupboard doors.    Cammi is an amazing cook who has been an inspiration to me.  The first (and only) time, I had haggis was at her house, and her chocolate truffles are beyond delicious.  But I digress.  I have used this recipe of hers countless times.  I believe it is also “heartsmart”.

Cammi’s recipe follows, but when I baked them for Carole, I couldn’t find the whole wheat flour.  Instead I substituted half multigrain flour and half spelt flour. I find that multigrain flour gives a “heavier” product, while spelt flour gives a “softer” one, so I thought the two might balance each other out.  I wasn’t sure the gamble would work but in this case it did.



Whole wheat is a good source of calcium, iron, fiber, and other minerals like selenium.  Because it contains the bran which reduces the gluten development, baked products made from whole wheat flour tend to be heavier and denser than those made from white flour.  For that reason recipes often call for a mixture of whole wheat and white flours which ensures a lighter end product.

Whole wheat flour also has a shorter shelf life than white flour, as the higher oil content can make it go rancid so I store it in the freezer.

It’s sometimes hard to work with whole wheat flour so this is a gem of a recipe because it always works.   If you are going to serve it with a fruit topping, the added vanilla is perfect.  If you are going to serve it with cheese or something savory, then you might want to substitute an herb for the vanilla.  Whichever you decide, you won’t be sorry.

Cammi’s Scones

Combine:
1 cup all purpose flour
1 cup whole wheat flour
2 tsp baking powder

Mix together
1 egg
1 cup plain yogurt
1/4 tsp vanilla










Add the wet ingredients to the dry until just moistened.












Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick rectangle. Cut into circles with a cookie cutter of a glass, and place them 2 inches apart on a prepared baking sheet.

Bake 12 to 15 minutes at 400º, until golden brown on the bottom.

Alternatively, you could make a round shape and cut it into wedges for a more traditional scone shape.