Last February, we found a recipe for Mint scones, and have made them a few times. They are quite good, though I have always liked this scone recipe from Fine Cooking. So when it came to making Christmas breakfast I combined the two and made some delicious mint scones. Turned out we only had 1 cup of white flour, so I used some whole wheat too…still tasted yummy, and maybe a bit healthier!
Whole wheat mint scones
Adapted from Fine Cooking
- 1 cup white flour
- 1 cup whole wheat flour
- 1/3 cup sugar
- 1 Tbs baking powder
- 1/2 tsp. table salt
- 6 Tbs cold unsalted butter
- 1 Tbs chopped fresh mint leaves
- 3/4 cup heavy cream
- 2 large egg yolks, lightly beaten
- 6 tsp (2 Tbs) of strawberry jelly
Preheat the oven to 400˚ and line a baking sheet with parchment paper.
In a large bowl, combine the flours, sugar, baking powder and salt and mix with pastry blender. Use the pastry blender to cut the butter into the flour until the largest pieces are about the size of peas.
Separate the egg, saving the whites. Add the egg yolks, mint and cream to the flour. Stir to combine and gently gather the dough into a ball. Place the dough in the center of the prepared baking sheet and pat it out into a disc about 1 inch thick. Slice into six wedges and spread the wedges out.
Using a spoon make an indentation in the wide part of each wedge. Add about 1 tsp jam into each indentation. Put the egg whites into the measuring cup that you used for the cream and mix it up a bit. (The original recipe called for using another egg and a Tbs of milk, but this seems to work fine and is a lot easier). Brush the tops of the scones with the egg white.
Bake for 18-22 minutes.
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