Savory Whole-Wheat Buttermilk Scones With Rosemary and Thyme
These rich, herbal scones are savory like American biscuits, with the added nutty, wholesome dimension of the whole-wheat flour. They’re great with cheese and with salads, soups and stews.
- 150grams (approximately 1 1/4 cups) whole-wheat flour
- 100grams (approximately 3/4 cup) unbleached all-purpose flour
- 10grams (2 teaspoons) baking powder
- 5grams (1/2 teaspoon) baking soda
- 4grams (approximately 1 teaspoon) brown sugar
- 5grams (approximately 3/4 teaspoon) salt
- 70grams (2 1/2 ounces / 5 tablespoons) unsalted butter
- 1tablespoon finely chopped mixed fresh rosemary and thyme
- 125grams (approximately 1/2 cup) buttermilk
- Preheat oven to 400 degrees. Line a baking sheet with parchment.
- Sift together flours, baking powder, baking soda, sugar and salt. Rub in butter, or place in a stand mixer fitted with the paddle and beat at low speed until incorporated. Add chopped rosemary and thyme and buttermilk and mix just until the dough comes together.
- Transfer to a lightly floured work surface and gently shape into a 1/2-inch thick rectangle. Either cut 2-inch circles with a biscuit cutter or cut into 6 squares, then cut each square in half on the diagonal. Transfer to baking sheet. Bake 15 minutes, until browned on the bottom. Flip over, bake 2 more minutes, and remove from the heat. Serve warm or allow to cool.
- Advance preparation: These will keep for couple of days at room temperature and freeze well.