I love Sundays…

This Sunday I decided to sneak out of bed and make scones for my sleeping hubby.

I discovered Whole Wheat Pastry flour last  week…I know I know…should’ve given it a whirl AGES ago, but I hadn’t.

Sooooo glad I bought a bag at Whole Foods this week – it’s totally made whole wheat baking a breeze…

Easy brezezy whole wheezy…

Like I totally impressed myself with these pancakes last weekend.

Now, on to the scones.

I had left over fresh organic raspberries and a grapefruit. Yeah baby, raspberry grapefruit whole wheat scones…and  boy, were they delish. Not too sweet,  just perfect with coffee, a lovely husband and the Sunday paper.

What could be better?

Adapted from Chocolate and Carrots

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Raspberry Grapefruit Whole Wheat Scones

Ingredients

  • 1 1/2 cups whole wheat pastry flour
  • 1/2 cup whole wheat flour
  • 1 tablespoon baking powder
  • 3 tablespoons turbinado (raw cane) sugar plus extra for sprinkling
  • 1/8 teaspoon salt
  • 5 tablespoons cold unsalted butter
  • zest of one grapefruit
  • 3/4 -1 cup fresh raspberries (I tore them up into smaller pieces)
  • 1/2 cup plain low fat Vanilla yogurt
  • 1/2 cup low fat milk

Instructions

  1. Preheat oven to 425°.
  2. Combine flours, baking powder, sugar and salt in a bowl and whisk together.
  3. Slice butter and drop into dry ingredients. If you have a pastry cutter, use it to cut the butter into the flour. If you don’t have a pastry cutter, use a knife to cut the butter into tiny pieces and mix it into the flour.
  4. Add raspberries and grapefruit zest and gently stir. You can use frozen raspberries, no thawing necessary.
  5. Gently mix in milk and yogurt. Eventually you’ll need to use your hands to knead the last of the flour into the dough.
  6. Form dough into a circle about that’s about an inch deep all around. Cut the circle into 8 slices, sprinkle with sugar.
  7. Separate slices and place on a baking sheet covered in parchment paper or foil.
  8. Bake for 15-20 minutes or until light brown.