Sunday, January 10, 2010

White Whole Wheat Scones


I tried something new today - using white whole wheat flour instead of regular whole wheat or white flour for scones.

Let's start with the nutritional value of white whole wheat. I read several articles on the web about it, including one from the Mayo clinic. They all indicated that yes, indeed, white whole wheat is good for us. Read more here.

I modified a recipe from an old cookbook, Recipes from Scotland. I picked up this cookbook while I was on the Tea in London trip in March of 2007. The cookbook was first published in 1946. I have the ninth edition, from 1969.

Basically, I took a regular scone recipe and substituted white whole wheat flour. I also added frozen blueberries. One interesting feature of this recipe is that it called for syrup as the sweetener. I'm guessing this might mean golden syrup, which I didn't have. I did have leftover Caro syrup (from the homemade marshmallows), and that seemed to work OK.

The recipe also called for the flour measured in ounces. I'm glad I got out the scale (instead of chancing the Pyrex cup) because the measurement would have been off!
The recipe indicated that I should roll out the scones, which I didn't do because of the blueberries. And because I had added too much milk. ;-) My dough was very sticky. I had to bake mine about double the time called for because they were very think. Nonetheless, all's well...they tasted good!

As for the white whole wheat, I found it to be very pleasant. The taste was a little less nutty/intense and the texture was less crumbly than a normal whole wheat. I can't say I liked it better, as I'm a fan of regular whole wheat. However, the white whole wheat is a good transition tool for those in my life less inclined to enjoy the dark stuff! Plus, I think it will allow me to make some food items that don't work well with the dark stuff.

I encourage you to give white whole wheat a try! I used King Arthur flour. (Per the new blogging rules requiring disclosure in product reviews - I did NOT receive any money or product from the King Arthur flour company for this review.)

9 comments:

  1. We've been using the white whole wheat for a while now. Even though my kids like regular whole wheat breads, the white whole wheat pretty much goes unoticed in other baked goods.

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  2. I really like KA's white wholewheat flour. It's so easy to "hide" whole wheat flour and no one is the wiser.

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  3. I like white whole wheat or a mix of white flour and ww. I rarely use straight ww any more, as neither of us cares for it, no matter how healthy it is. Good for you for experimenting

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  4. Good job! They look yummy. I'm glad you were able to translate the recipe to work for you. Isn't baking fun!

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  5. Don't know how I've missed this, but I did not know there was such a thing as white whole wheat flour. I'll be giving it a try, so thanks!

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  6. Thanks! Had I seen that in the store, I would have assumed it was bleached whole wheat flour, not whole wheat flour from a white berry. I'm going to try this next time I'm shopping for flour!

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  7. Thanks for the review of white whole wheat flour. I'll give it a try.

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  8. Sounds and looks so good. I will have to try that flour.

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  9. Anonymous10:52 AM

    Hello Steph,

    I came across your blog while searching favorite tea things.
    The recipe for the scones sounds
    delish. I use King Arthur white
    whole wheat flour and think it's a
    good alternative. I have a tip if
    you would like to use another
    syrup sweetner other than Karo syrup.
    Agave syrup is a very sweet syrup,
    and is low glycemic..it gives a
    slow rise in blood sugar compared
    to corn syrup or honey, sugar, etc.
    It might do very well in your
    recipe.

    Thanks for sharing,
    Marianne Coyne

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