using whole wheat flour in scones?

Feb 28, 2006 21:50

ok, so in an effort to procrastinate even further this week, i want to make some scones from a recipe a friend wrote out for me (not sure where it is from). I was wondering: would it be ok to use all whole-wheat flour in this recipe? Here, let me write out all the ingredients:

ingredients )

flours, breads-scones

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Comments 11

halloween13 March 1 2006, 03:21:15 UTC
I make scones all the time but I can't give advice on making them vegan. I think I would use whole wheat pastry flour but if you don't have any I would maybe use 1/2 and 1/2. You can get a nice unbleached organic flour to use for 1/2 and then use normal whole wheat for the other 1/2.

Just some ideas.. Good luck!

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kitty_stockings March 1 2006, 03:39:10 UTC
right-on, 1/2 and 1/2 sounds good to me! thanks!

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parsnippity March 1 2006, 04:38:55 UTC
Whole wheat pastry flour (not regular ww) is the ONLY flour I use in scones. I make them with Earth Balance, and they taste all buttery, crumbly, and perfect. It's easy to overmix scones, and ww pastry flour prevents that.

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saucypunk March 1 2006, 04:53:02 UTC
on a slight tangent, I made the plain scones from Vegan with a Vengeance today (which don't include any margarine), and they came out decent but I think would have been improved with some Earth Balance. Any suggestions on how to incorporate it into the recipe? I was thinking I'd just use less soy milk...?

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parsnippity March 1 2006, 05:00:42 UTC
No, you cut it into the dry ingredients with a pastry blender or a couple of knives until it resembles coarse crumbs, add just enough soy milk so that it comes together, and then drop spoonsfull onto a cookie sheet covered with parchment. They'll be sloppy-looking but incredibly tasty. You can make the dough smooth by kneading it briefly and then cutting it into triangles, but you have to be very careful not to overmix or you'll develop the gluten and make the scones all chewy. It's just like making biscuits.

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parsnippity March 1 2006, 05:01:25 UTC
Oh, and start with the EB VERY cold. If it gets melty, it won't be as good.

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afewregrets March 1 2006, 04:43:09 UTC
I actually just made some veeeg scones this evening. I always buy whole wheat flour, and sometimes it can be frustrating (especially when we're used to fluffy white cakes and pastries) but it doesn't really cause any trouble with the recipe. Basically you will get a heavier tasting result.

And you have to be good about checking when stuff is done because it's already brown! haha.

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kitty_stockings March 1 2006, 05:17:13 UTC
hmm, ok, i can deal w/ heavier tasting, as long as it doesn't mess w/ the actual state of the scones (i.e. they don't turn to puddles of burnt-on-the-outside, uncooked-goo-on-the-inside, like my doomed pumpkin loaf) I'll be sure to check often, too, especially considering my oven runs REAL hot! Thanks for the advice!

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robing March 1 2006, 14:10:15 UTC
I wanted to make scones using the recipe I posted a few days back and discovered I didn't have any all purpose flour. However, I did have whole wheat pastry flour, so I used that instead. The scones rose the same and tasted pretty good, but they are wholesome (heavy and filling!)
In the future, I think I would try half all purpose and half whole wheat pastry.

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