Savory Whole-Wheat Buttermilk Scones With Rosemary and Thyme
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 150grams (approximately 1¼ cups) whole-wheat flour
- 100grams (approximately ¾ cup) unbleached all-purpose flour
- 10grams (2 teaspoons) baking powder
- 5grams (½ teaspoon) baking soda
- 4grams (approximately 1 teaspoon) brown sugar
- 5grams (approximately ¾ teaspoon) salt
- 70grams (2½ ounces / 5 tablespoons) unsalted butter
- 1tablespoon finely chopped mixed fresh rosemary and thyme
- 125grams (approximately ½ cup) buttermilk
Nutritional analysis per serving (12 servings)
121 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 3 grams protein; 197 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees. Line a baking sheet with parchment.
- Step 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.
- Step 3
Transfer to a lightly floured work surface and gently shape into a ½-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.
- Advance preparation: These will keep for couple of days at room temperature and freeze well.
Private Notes
Comments
Yummy savoury scone! Mine came together really easily, thx to the weights. Rather than sift, i measured all dry into a bowl and whisked them together. Without buttermilk i tried equivalent weight of yogurt—not nearly wet enough, so added two splashes of milk. Came out great! Not sure why would need to flip for 2min on otherside. With fan setting on my oven, mine were baked through at 15min.
I made these the other night to go with a homemade chicken soup and they were amazing, stealing the show. I took the advice of other cooks and added additional butter (3 Tbsp.) and buttermilk (1/4 cup) and the result was excellent. The batter seemed just right (i.e. not too dry). Definitely recommend, especially if you are looking for a whole wheat biscuit option.
I used celery salt instead of standard salt and ended up with a delicious scone that tasted and smelled of Thanksgiving stuffing. Will make again.
Dry, but tasty. I will increase buttermilk next time and take out at 15 minutes (no flip over). I served with cottage cheese, berries and nuts.
Reduced whole wheat flour to 1 C whole wheat and Added 1/4 C Flaxseed meal Reduced baking soda to 1/4 tsp Reduced salt to 1/4 tsp Increased buttermilk to 5/8 C Used greased surface rather than floured to shape rectangle Did not flip over for 2 minutes
Reducing baking soda and salt is the way to go. Wish I followed your advice. Batch I made was inedible -- bitter and salty. Thought I was being accurate by going by weight, but apparently, my scale isn't accurate at these small weight levels. Had I gone with teaspoon measurements, I might have realized the amounts were too much.
Delicious! I had them with butter and a dash of salt flakes, right out of the oven.
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