A month ago I was invited to be part of King Arthur’s three-city Bake For Good tour which made it’s stop in Minneapolis, between Seattle and L.A. The tour combined two of my favorite things, baking and doing good for others, into one amazing weekend. It started on Friday with a day full of hands-on baking sessions where I learned a ton about bread baking and pie making. We baked loaves and loaves of bread and more pies than I’ve ever seen in one room, that were to be served the following day at Family Services Center, which is a temporary housing option for families experiencing homelessness in the Twin Cities. The following day we headed to Family Services Center to prepare a full meal to serve with our baked goods, and serve it to those needing a nice hot meal.
As you can imagine, the weekend was special for so many reasons. The best part for me was seeing the faces of those receiving the meal we cooked, especially the kids. It was humbling to see these families at one of the lowest times in their life, able to sit down and enjoy a good meal. It never ceases to amaze me the indescribable feeling one gets from doing something good for another human being, even something as simple as baking them a loaf of bread.
Everything we made, from the pies to the brownies to the chicken and macaroni cheese dinner were delicious, but the one thing that stuck with me (oddly enough) were the scones. Susan, our baking expert, made two versions of scones for us on Friday morning – one with white whole wheat flour and the other with 100% whole wheat flour. She explained to us the difference between the two types of flours, which is that white whole wheat flour is made from a lighter colored wheat, as opposed to the red wheat that whole wheat flour is made from. It is also lighter and more mild in flavor, which is appealing to those who are used to the flavor of all-purpose flour, making it a great alternative for someone who wants to eat whole grains, but isn’t a fan of the strong flavor of whole wheat flour.
Personally, I love the flavor of whole wheat bread most of the time, but there are times in life that call for white bread. Like sourdough. And scones, apparently. While I loved both of the versions of scones we sampled, I preferred the scones made with the white whole wheat flour. The other thing I loved about the scones was the sprinkling of sparkling sugar on top, which gave it an unmistakable sweet crunch in every bite!
When I was making these scones I didn’t have any sparkling sugar on hand so I decided to do the next best thing and add a crumble topping. As much as I love crumb toppings, I typically prefer not to make them because I feel they’re a hassle, but after a lengthy discussion during our baking sessions with Brenda from A Farm Girls Dabbles about how good crumb toppings are, I’ve been inspired to change my ways.
This scone recipe is adapted from King Arthur’s blueberry scone recipe, and it’s one of the best I’ve tried. I’ve had some bad scones in my life (hard, crumbly, yuck!) but these were not them. These scones were exactly what I hope scones to be like: firm but with a soft interior. The lemon zest and blueberries were a perfect match, and the crumble topping was definitely meant for this scone. They were definitely some of the best scones I’ve ever had.
Now, onto the giveaway! I’m giving away the essential King Arthur ingredients for making these scones! The winner will receive a 10 pound bag of King Arthur’s All-Purpose and 5 lb bag of White Whole Wheat Flour, White Sparkling Sugar, King Arthur Vanilla (the best!) and their Cocoa Powder (for all of your brownie baking needs). To enter, use the Rafflecopter below. Contest ends Wednesday May 21st at 11:59 p.m. Central time.
for the crumble topping:
- 1/4 cup King Arthur White Whole Wheat flour
- 2 tbsp brown sugar
- 2 1/2 tbsp butter
- 1/4 tsp cinnamon
for the scones:
- 2 cups King Arthur White Whole Wheat flour
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 6 tbsp cold unsalted butter cut into pieces
- 1 cup fresh or frozen blueberries
- 2 large eggs beaten
- 1/4 cup vanilla yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon grated lemon zest
- 1/2 teaspoon almond extract
To make the crumble topping:
- Combine all ingredients and work together with fingers, until course crumbs form.
- Set aside.
To make the scones:
- Preheat the oven to 375°F.
- Lightly grease a baking sheet, or line with parchment.
- In a large bowl, whisk the flour, salt, sugar, and baking powder.
- Add the butter and work it into the dry ingredients till the mixture is unevenly crumbly; use your fingers, a pastry blender, or an electric mixer.
- Fold in blueberries.
- In a small bowl, stir together the eggs, yogurt, vanilla extract, lemon zest, and almond extract.
- Add to the dry ingredients and stir very gently, just until combined.
- The dough will be quite moist, like cookie dough.
- Form dough into a ~8-9" wide disc, ~1" tall, adding 1-2 tbsp of flour if needed and place onto baking sheet.
- Using a large knife, cut into 8 triangles and gently space them apart about 1/2".
- Sprinkle with crumble topping.
- Bake the scones for 20 to 24 minutes, or until lightly browned and a cake tester inserted into a scone comes out dry.
- Remove from the oven, and serve warm.