When baking these scones, be sure to use whole wheat pastry flour, which is less dense than whole wheat flour. Mixing in some all-purpose white flour also lightens the texture of the scones, so they're more delicate and tender. More Breakfast Pastries
This was my first time making scones. They came out fantastic! I did make a few changes - I only had enriched bleached white flour, so that's what I used. I also had to make my own buttermilk (3 parts plain yogurt to 1 part milk), and I did not toast the very thin almond slices that I had. Instead I just added them to the topping mixture. I did have to add a little more "buttermilk" to the original dough, since it was extremely dry and wouldn't hold together. The cooking time was about 5-6 minutes less than the 30 minutes. When they came out, they were light fluffy and shaped like bumpy mountains. The almond extract gave just the right amount of almond flavoring. I will definitely make these again!
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