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.
Ingredients
- 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)
Instructions
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Preheat oven to 450F and line a large baking sheet with parchment paper.
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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.
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In a large mixing bowl, sift the flours, baking powder, sugar, cinnamon and salt together.
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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.
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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.
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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.
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Bake for 18-20 minutes, until the scones are golden brown. Serve immediately.
Recipe Notes
*I used Italian plums but other varieties should work well