Late last night, I got the bug to bake. This morning, messy-haired and pj-clad with au lait in hand, I pulled out all of the fun and interesting flours I’ve been collecting in my fridge. A bag of Anson Mills graham flour immediately lassoed my attention. After much internal debate about what to do with it - apricot and brown butter torte, fromage blanc pancakes, cinnamon shortbread?! - I decided to bake a batch of scones. Because what sounds more comforting than a batch of warm, buttery scones?
GRAHAM SCONES Graham flour lends a sweet, nutty flavor and an incomparable crispness to this classic recipe. While warm out of the oven, I split and topped my scone with a generous pat of softened butter and a spoonful of raw honey. If you're in the mood to fancy things up, you could make a compound butter using a 2:1 butter to honey ratio: mix until well combined, mound mixture onto a large sheet of plastic wrap, roll to form a cylinder, twist ends, refrigerate until firm, then slice. 1 cup coarse graham flour ( Anson Mills is one great source)1 cup all-purpose flour1/2 cup 2 teaspoons baking powderheaping 1/2 teaspoon salt5 tablespoons cold unsalted butter, cut into small (1/2-inch) cubes2/3 cup heavy cream, plus a little extra (approximately 2 tablespoons)1 eggdash of vanilla extract (about 1/4 teaspoon)softened butter + honey for serving (optional) Preheat the oven to 425°F. Line a baking sheet with parchment paper.In a large bowl, whisk together the graham flour, all-purpose flour, Rapadura, baking powder and salt. Using your hands, a fork or, rub the butter into the flour mixture until the pieces of butter are incorporated and no large than a pea. Measure 2/3 cup cream into a one-cup or pint-sized measuring cup. Crack the egg into the cup and add the vanilla; whisk with a fork to combine.Pour the wet ingredients into the flour and sugar mixture, and stir with your hands or a flexible spatula until the dough just comes together. Let the dough rest for five minutes (coarse flours absorb liquid relatively slowly; this resting stage decreases the stickiness of the dough and prevents you from adding too much flour when shaping the scones).Dump the dough and any excess flour onto a clean workspace. Trying not to add too much flour; it will be a tad sticky and that is okay. Shape and pat dough into a rough circle, about 1 1/2-inches thick; do not overwork the dough or you could end up with sweet, buttery hockey pucks instead of delicate scones. At this point you can cut the circle into wedges or use a cookie cutter to get your preferred shape (I like them round). Transfer scones to the lined baked sheet; brush the tops with a bit of cream. Bake scones for 17 minutes (in my oven, they cooked best on the bottom rack), or until the tops are a dark golden brown. Serve warm with softened butter and honey.