Welcome to my very first post on The Tested Recipe. I am a collector of cookbooks, recipe cards, recipes cut out of magazines, online recipes and more! I love to try new recipes and also tweak them slightly to fit the type of result I am looking for. I hope to share with you my recipes and ideas for healthy and delicious living here!
I also have another blog that I share with my mom Serena called Soup to Nuts Almanac. In that blog we started sharing our gardening adventures as well as other pursuits. I realized that especially in the off season I was taking over the blog with my recipes! So, I have decided that I needed a separate blog to talk about my culinary pursuits. I will still post ocasionally on Soup to Nuts Almanac about gardening projects and family news.
This year I realized that I wanted to pursue my culinary career by starting a personal chef business focusing on using local produce and ingredients. In the next year or so I will be preparing for this adventure which I will share with you in this blog. For about four years I had a small baking business that I ran along with my mom and sister in law called "Farmer's Tea." Many of our pastries were seasonal and we featured local and in season ingredients in our scones, pies and cakes. I want to combine what I learned from this experience with my love of cooking and baking to create a chef service that brings joy and health to my community. In this blog I share a whole grain recipe that I created recently that will surely be featured in my future personal chef menus!
Scones are some of my favorite pastries! I love how soft and buttery and creamy they can be! The other day I decided to create a whole grain version of the cream scones that were very popular at the farmer's market stand that I used to run with my mom and sister in law. The whole wheat pastry flour makes these scones very soft and the butter melts as they bake which makes them very tasty!
These scones are great served with soup on a cold day or at breakfast with soft butter and jam.
Enjoy these scones hot from the oven today!
Yield: 12 small scones
Ingredients:
1 cup whole wheat pastry flour
1 cup all purpose flour
1/4 cup old fashioned rolled oats + extra for sprinkling on top of the scones
1/3 cup sugar
1 tablespoon baking powder
11 tablespoons chilled unsalted butter, cut into small pieces
1 cup whole milk + extra for brushing on top of the scones before baking
1. Preheat oven to 400F. Line a baking sheet with a sheet of parchment paper.
2. Blend whole wheat pastry flour, all purpose flour, oats, sugar and baking powder in a bowl using a wire whisk. Add butter and cut in using a fork or a pastry blender. The mixture will resemble a coarse meal.
3. Make a well in the center of the dry mixture and add the milk in the well. Mix with a wooden spoon or a spatula. Stir just until moist.
4. Transfer this very soft and sticky dough to a lightly floured surface and gently knead until smooth, about 8 turns.
5. Divide dough in half; pat each portion into a 3/4 inch thick round. Cut each round into 6 wedges and transfer them to the prepared baking sheet, spacing them 1 inch apart. Brush the tops of the rounds with some milk and top the rounds with a sprinkling of rolled oats.
6. Bake the scones until light brown, about 10-15 minutes- up to 20 minutes. Some of the butter will melt during baking but it makes the scones very moist.
Enjoy these and savor every moment!
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