When you have a plum tree in your backyard and a penchant for baking, things like plum scones seem inevitable. Zero complaints over here, our whole street smells like magic! Keep reading if this sounds like your ‘jam’.
Living in the Okanagan, nearly everyone has some sort of a fruit tree. The plum tree was my favourite as a child (I mean, I think I say this about every tree lol, but this one really was special). Our grandparents had an Italian plum tree that, just like our tree now, had branches that litterally hung to the ground with ripe, perfectly juicy plums that a person can’t get enough of.
And plums are so PRETTY! I have a huge list of plum recipes on my list that I want to tackle over the next couple of years (yes, it’s that long), but if you’re looking for a bit of extra baking inspiration for plums that need a home right now try out my Plum Coffee Cake, my Plum Oat Bran Muffins or perhaps my Roasted Plum Yogurt Parfaits with Honey Cardamom Granola.
In any case, these scones are perfect for weekend entertaining, baking something fun with the kids or taking something special to a close friend who needs a ‘food hug’ (wouldn’t these be cute placed in a little basket lined with a white dish towel or lace napkin with a little package of gourmet butter, some nice tea and her favourite magazine for someone who needs a little lift in their day?). If apples are more up your alley I made this Apple Scone version that is simply amazing too!
A couple of notes about this recipe. First, when you’re making scones be careful not to overwork the dough (or it will get tough). It should look rough and barely hold together when patted in a disc as per below. Keep your butter or vegan butter very cold: some people even freeze it – this is what creates a flaky scone! I would love to work on a gluten-free version of this, I think it would be so awesome! The sprinkle of sugar on top is completely optional (see below) but adds such a beautiful glitter to them for special occasions. I used a 3″ biscuit cutter which worked well. Lastly, these are without a doubt best served fresh out of the oven. I always wait to put them in the oven until I absolutely know when my guests are going to arrive. Seriously, channel your inner Martha Stewart and make these; there is NOTHING that will impress someone more than pulling fresh scones out of the oven for guests.
Whole Wheat Plum Scones
Cozy plum scones are just what fall weather ordered: grab a cable knit sweater and a cup of tea (and a best friend) and your morning or afternoon is complete! These are best served warm out of the oven, but can keep in a covered container for a couple days. You can double the batch for a bigger crowd.
- 1 egg at room temperature
- 1/2-2/3 cup 2% milk or unsweetened almond milk
- 3/4 cup whole wheat flour
- 1 1/4 cup all-purpose flour
- 1 tablespoon baking powder
- 2 cups diced fresh plums (1/2" pieces)*
- 1/3 cup sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/3 cup cold butter or vegan butter, cut into 1/4" cubes
- 3 tablespoons cream, 2% milk or unsweetened almond milk (optional)
- 2 tablespoons coarse sugar (optional)
Preheat oven to 450F and line a large baking sheet with parchment paper.
Crack the egg into a 1 cup glass measure, mix well with a fork. Add the milk to the 2/3 cup mark and mix well again.
In a large mixing bowl, sift the flours, baking powder, sugar, cinnamon and salt together.
Using a pastry blender or your fingers, blend in the cold butter until it is the size of peas. Add the plums and toss together until the plums are incorporated.
Add the egg mixture to the flour mixture and mix together with a fork or rubber spatula in a folding motion until just combined. Avoid over-mixing it as they will get tough.
On a well-floured surface, pat the dough together in a 2” high circle and using a sharp knife or a 3"-round biscuit cutter, cut the scones into 6 wedges or circles. Place the scones on the prepared baking sheet, evenly spacing them apart. Brush the tops of the scones lightly with the cream or milk and sprinkle lightly with the coarse sugar if desired.
Bake for 18-20 minutes, until the scones are golden brown. Serve immediately.
*I used Italian plums but other varieties should work well