MARTHA ROSE SHULMAN'S SAVORY WHOLE-WHEAT BUTTERMILK SCONES WITH ROSEMARY AND THYME

MARTHA ROSE SHULMAN'S SAVORY WHOLE-WHEAT BUTTERMILK SCONES WITH ROSEMARY AND THYME image

Yield 12 small scones

Number Of Ingredients 9

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150 grams (approximately 1 1/4 cups) whole-wheat flour
100 grams (approximately 3/4 cup) unbleached all-purpose flour
10 grams (2 teaspoons) baking powder
5 grams (1/2 teaspoon) baking soda
4 grams (approximately 1 teaspoon) brown sugar
5 grams (approximately 3/4 teaspoon) salt
70 grams (2 1/2 ounces / 5 tablespoons) unsalted butter
1 tablespoon finely chopped mixed fresh rosemary and thyme
125 grams (approximately 1/2 cup) buttermilk

Steps:

1. Preheat oven to 400 degrees. Line a baking sheet with parchment. 2. 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. 3. 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.