Similar in savory nature to American biscuits, these luxurious herbal scones have a nutty dimension that comes from the whole-wheat flour. A great accompaniment to soups, salads, and stews.
- 150 grams (about 1 1/4 cups) whole-wheat flour
- 100 grams (about 3/4 cup) flour (unbleached all-purpose)
- 10 grams (2 teaspoons) baking powder
- 5 grams (1/2 teaspoon) baking soda
- 4 grams (about 1 teaspoon) brown sugar
- 5 grams (about 3/4 teaspoon) salt
- 70 grams (2 1/2 ounces / 5 tablespoons) butter (unsalted)
- 1 tablespoon mixed fresh rosemary and thyme (finely chopped)
- 125 grams (about 1/2 cup) buttermilk
- Nutritional analysis per serving (12 servings)
1265 calories; 134 grams fat; 4 grams protein; 85 grams saturated fat; 34 grams monounsaturated fat; 5 grams polyunsaturated fat; 5 grams trans fat; 16 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 355 milligrams cholesterol; 379 milligrams sodium
The information shown is only an estimate based on the available ingredients and specified preparation. This should not take the place of a professional nutritionist’s advice.
- Preheat oven to 400 degrees, and line a baking sheet with parchment/baking paper.
- Sift together the flours, baking soda, baking powder, sugar and salt. Rub in the butter, or place in a stand mixer (with paddle attachment) and beat at a low speed until incorporated. Add the chopped thyme, rosemary, and buttermilk – combine just until the dough comes together.
- Lightly flour a work surface, and transfer the dough – gently shape into a ½ in thick rectangle. Either cut into 6 squares, then cut each in half diagonally, or use a biscuit cutter to cut 2-inch circles. Transfer to baking sheet, and bake for 15 minutes – until their bottoms have browned. Flip over, and bake for an additional 2 minutes before removing from the heat. Allow to cool, or serve warm.
- Prepare in advance: At room temperature, these biscuits will keep for a couple of days. They will also freeze well.