Have you ever made scones and they are dry, flavorless and feel like a waste of calories? You will NEVER feel this way again if you try this recipe! These moist (sorry), flavorful, HEALTHY and easy to make sourdough scones made with fresh milled flour will become your family’s favorite treat.
Ingredients you’ll need:
- Soft white wheat (we get our organic berries from Azure Standard)
- Sourdough discard
- Organic grass fed butter
- Organic coconut sugar
- Pasture raised eggs
- Baking powder (aluminum free)
- Organic vanilla
- Organic heavy cream (or milk)
- Salt (Redmond’s Real Salt is the GOAT)
- Coconut sugar chocolate chips or other mix ins (Azure has a great price on these!)
Tools you’ll need:
- Mill for your wheat (We both love our Nutrimill mills!)
- Stainless or ceramic bowl
- Silicone spatula
- Cookie sheets
- Unbleached parchment paper
- Scale for measuring your wheat in. I love this one – it’s super affordable and I love that it’s raised up.
Tips for success:
- Don’t overmix your dough! If you overmix it, it can become dense and not rise as well.
- Keep your ingredients COLD. I recommend freezing your butter, and putting your flour in the fridge for a few after milling.
Why bake with fresh milled flour?
Fresh milled flour offers several health advantages over store bought, shelf stable flour. When wheat berries are freshly milled, they retain their nutrient rich bran and germ, which contain fiber, B vitamins, vitamin E, healthy fats, and minerals like iron and magnesium. Commercial flour has these components removed during processing and sits on shelves for months, losing nutritional value as the oils in the germ oxidize and vitamins degrade. Shelf stable flour also has many harmful ingredients added to it, like bromine, synthetic folic acid and preservatives.
Because fresh milled flour is whole grain by nature, it provides more sustained energy and better blood sugar stability compared to refined white flour. The natural oils and enzymes are also intact, which can make baked goods more flavorful and aromatic. It’s healthy AND delicious!
NOTE: If you don’t have the capability for fresh milled flour right now, you can easily swap this recipe out with all purpose flour ❤.
Soft and fluffy sourdough whole wheat Scones
Ingredients
Equipment
Method
- Mill your wheat. Put in the fridge to cool it off.
- In a large bowl, combine the flour, sugar (if using), baking powder and salt.
- Grate frozen butter into the dry ingredients with a cheese grater and cut in with a pastry cutter. You can use your hands if you don't have a pastry cutter. The flour+butter mixture should be crumbly and well mixed.
- Add in the mix ins and coat with flour. Put the bowl in the fridge to keep it cool.
- In a separate bowl, combine the wet ingredients.
- Fold the wet ingredients into the flour mixture. Be careful not to overwork the dough. If it is too dry, add a tsp of cream/milk at a time.
- On a clean lightly floured surface, shape the dough into an 8" diameter circle. Be careful not to press the dough down too hard. Cut the dough into 8 even triangles an arrange on parchment paper on a cookie sheet.
- Put the cookie sheet in your refrigerator and let ferment for 30+ minutes. You can ferment for up to 3 days for extra digestibility.
- When ready to bake, preheat the oven to 375 degrees.
- Brush the tops of the scones with cream and sprinkle with sugar (if using).
- Bake for 17-20 minutes. The scones should be brown on the bottom edges and firm all over.
- Take scones out and let them set on the pans for 5-10 minutes.
- Transfer the scones to a wire cookie sheet and let cool.
Notes
- The key to fluffy and tall scones is keeping the ingredients COLD. This includes keeping them in the fridge for at least 30 minutes before baking.
- Using frozen butter, cold eggs and cold cream will help keep the dough cold as well.
- Store in an airtight container for up to 5 days, or freeze fully baked. Pop frozen scones in the oven for a few minutes to reheat.
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