This was a successful experiment for a friend who requested a drop scone . He didn't want any dried fruit, or anything too sweet, so I simply added a little nutmeg and lemon zest for a little interest. He wanted "nooks and crannies" for slowly melting butter and this scone certainly has them! Quick and easy, too.
Preheat oven to 375F.
Fit a cookie sheet with foil or parchment.
6 T. cold butter, cut into tiny cubes
1/4 cup whole wheat flour, King Arthur
1 1/2 cups King Arthur all purpose flour
2 t. baking powder
pinch fresh nutmeg
1/4 t. fresh grated lemon zest
pinch of salt
1 cup buttermilk
Place flours and cold butter pieces in a mixer bowl and mix until incorporated.
Add the baking powder, nutmeg, and lemon zest and salt.
Pour in the buttermilk and just mix until it holds together.
Take a large tablespoon and scoop a spoonful of dough onto the cookie sheet, continuing until dough is used up. This recipe makes 8 scones.
Sprinkle scones lightly with a little sugar.
Place in preheated oven and bake for 25 minutes. They should brown very slightly.
Serve with soft butter and jams.
Featured in TasteSpotting, where they love a little butter.