2½ cups Sonora whole grain pastry flour
⅓ cup sugar
¾ teaspoon salt
1 tablespoon aluminum-free baking powder
1 stick (4 oz.) cold, unsalted butter, cut into ½-inch cubes
½ cup golden raisins
1 cup heavy cream
1 large egg
Heavy cream for brushing, optional
Sugar (superfine or sanding) for sprinkling, optional
Preheat oven to 400ºF and line a baking sheet with parchment paper.
In a medium bowl, whisk together sonora whole grain pastry flour, sugar, salt, and baking powder. Using your fingers or a pastry blender, quickly cut in the cold butter…
…then add golden raisins and toss to combine.
In a liquid measuring cup, measure cream. Add egg to cream and whisk to blend. Pour into bowl with dry ingredients and gently but thoroughly combine.
Turn dough out onto a lightly floured work surface. It’s okay if there are still some unincorporated dry particles. Using a bench scraper, gently give the dough a couple of folds, which will help any bits of dry flour.
Pat dough into a circle roughly 8 inches in diameter and 1-inch thick.
Using a knife, score and cut the dough into 8 equal wedges.
Place scones on prepared baking sheet, spacing them evenly. Brush with cream and sprinkle with sugar, if desired.
Bake for approximately 15 minutes, or until scones are golden brown around the edges and set in the middle.
Grist & Toll, 990 S. Arroyo Parkway, #1, Pasadena 91105. Hours: Friday-Sunday, 11 a.m.-5 p.m. GristandToll.com. 626.441.7400.
Freshly milled flours include Triple IV Hard Winter Wheat, Red Fife Hard Spring Wheat, Sonora Soft White Wheat, rye, buckwheat, teff, emmer, and Tibetan purple barley. Click here for complete list of spring products.
Examples of breads for sale include seeded ciabatta, spelt boule, rustic country and barley/whole wheat. Pastries may include cinnamon raisin morning buns, puff pastry with apricots and pastry cream, pistachio cream snails, and pain au chocolat.
Check the Grist & Toll Facebook page for their most recent products and special events.
All photos courtesy of Grist and Toll.