Having just finished my first shift working at Irwin’s Neighborhood Bakery & Cafe, I’m posting my sort-of-whole-wheat-scones to celebrate. I will be mostly baking at Irwin’s, but today I learned the art of being a barista. I tried my hand at latte art, successfully and accidentally making a tooth design with foam.
Situated on the corner of Badgley and 40th street, the robin’s egg blue bakery serves many regulars. Liz, the patient soul who trained me, knew nearly everyone who came in by their name.
These particular scones were an accident in my own kitchen. I tried following another recipe but didn’t have most of the ingredients, so I just winged it and ended up loving the nutty, wholesome flavor of whole wheat flour. The subtle tang of lemon is somewhat surprising, but I think it’s what makes them special. I’m a sucker for most anything savory and baked with scallions. They’re great fresh out of the oven on their own, or split in half and spread with butter or goat cheese and sprinkled with sea salt.
Makes 12 scones
- 1 1/2 cups all purpose flour
- 1 cup whole wheat pastry flour
- 2 tablespoons sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground pepper
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 10 tablespoons (1 1/4 sticks) cold unsalted butter, cubed
- 1 teaspoon lemon zest
- 2 tablespoons thinly sliced scallions
- 1/3 cup finely chopped fresh flat-leaf parsley
- 1 cup buttermilk
Preheat oven to 400 degrees. Combine white flour, wheat flour, sugar, salt, pepper, baking powder and baking soda in a large bowl. Cut the butter into the dry mixture using a pastry blender, until the butter is in the size of peas or smaller.
Stir the lemon zest, scallions and parsley into the dry mixture. Gradually add the buttermilk, stirring until the dough comes together.
Turn the dough out onto a lightly floured surface and knead with your hands until it comes together into a ball. Divide the dough into two parts, and pat each piece into a flat round about 1/2-inch thick. Cut each round into six wedges.
Place the scones on a parchment-lined baking sheet. Baked until golden, about 20-25 minutes. Transfer to a cooling rack and serve warm.