You wouldn't think you could get a fluffy and flaky scone from a whole-wheat recipe. However, like all the Moosewood and Mollie Katzen recipes I've tried, this scone far exceeds expectations. Of course, using 2/3 of a stick of butter doesn't hurt either. They were very easy to make and took only a short time to bake. They're not terribly sweet, so if you like a sweeter scone, add a little more agave and a few more currants.
In fact, these scones could easily pass for biscuits. Just leave out the currants and add a little cheddar cheese and some jalepenos.
These are definitely best 10 minutes out of the oven. However, if you do need to keep them for a few days, just warm them in the toaster oven, and they'll be good as new.
This recipe is adapted from the now-out-of-print Still Life with Menu cookbook by Mollie Katzen. It's a gorgeous cookbook with loads of original prints from Katzen. I highly recommend it.
I made a few minor changes to the ingredients and directions, so I'll publish it here as I made the recipe. Yogurt Scones (based upon the recipe of the same name from Still Life with Menu cookbook by Mollie Katzen.)
1 1/2 cups unbleached white flour 1 1/3 cups whole wheat flour 2 teaspoons baking powder 2 teaspoons baking soda 1/4 teaspoon salt 6 tablespoons very cold, salted butter 2 tablespoons agave nectar 1 1/3 cups Greek-style non-fat, plain yogurt 2 eggs 1-2 teaspoons milk heaping 1/2 cup currants
1. Preheat oven to 400 degrees F. Line two baking sheets with parchment paper. 2. Sift together the flours, baking powder, baking soda, and salt into the bowl of your food processor. 3. Cut the butter into 1-in slices, then add those to the food processor. Pulse the butter and the dry ingredients until you see a coarse meal. Transfer this into a large bowl. DO NOT USE AN ELECTRIC MIXER -- IT WILL OVER-MIX IT. 4. In a large measuring cup, beat the yogurt with one of the eggs. Add this to the dry ingredients with the currants and mix until the dry ingredients are moistened. If your dry ingredients are very dry and the mix absorbs all the liquid before the flours are incorporated, add a teaspoon of milk and mix a little more. Just be careful because you don't want to over-mix your dough or let it become too wet. 5. Using a large ice cream scoop, scoop out 12 even portions on the first cookie sheet, then the remaining six (evenly spaced) onto the second sheet. 6. Mix one teaspoon milk with the remaining egg and beat well. Using a pastry brush, lightly brush the tops of the scones with the egg wash. *If you're making a sweeter scone, you can add a teaspoon of agave nectar to the egg wash before beating it. Just remember to keep an eye on them if you go this route, as the tops will toast up very quickly this way. 7. Bake for 7 minutes, then turn the sheets and switch their positions in the oven (top sheet goes on the bottom, etc.). Bake another 7 minutes and cool on a wire rack until you just can't stand it anymore and have to try one with even more butter or jam.