Tuesday, September 13, 2016

Bernadette Petrotta Bakes Scones

"A few years ago, my etiquette colleague, Maura Graber, invited authors Mary Platis and Laura Bashar to her beautiful Graber Olive House for a book signing event featuring their book, Cooking Techniques and Recipes with Olive Oil. Since Maura knows how much I love to cook with olive oil (and I truly love scones), she sent me a signed copy of the book and a wonderful bottle of her company's extra virgin olive oil. I was thrilled! I therefore decided to share my version of this wonderfully nutritious recipe from the book, along with a photo or two."– Bernadette Petrotta

Whole Wheat Scones with Blueberries and Lavender ~ These were baked by Bernadette Petrotta of the Polite Society School of Etiquette in Washington. They really do look tasty. Thank you, Bernadette! 
Graber Olive Oil... wonderful!

2 cups whole wheat flour
l/3 cup fresh lavender, loosely packed
1 tablespoon baking powder
l/8 teaspoon salt
l/4 cup raw sugar plus l/2 teaspoon to top scones
l/3 cup Graber Extra Virgin Olive Oil
l/4 cup nonfat Greek yogurt, plain
l/4 cup low-fat milk
l large egg
l tablespoon wheat bran
4 ounces fresh blueberries
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or use a silicone baking mat.

2. In a food processor, pulse to combine flour, lavender, baking powder, and salt. Pulse l/4 cup raw sugar with the flour mixture.

3. Pulse and pour Graber extra virgin olive oil into the mixture, until crumbly.

4. In a small bowl, whisk together the yogurt, milk, and egg. Pulse and combine egg mixture with the rest of the ingredients.

5. Turn crumbly dough onto a lightly floured surface or silicone baking mat and press dough together to form a circle or rectangle l/2-inch thick. Press wheat bran onto all sides of the dough.

6.  Spread most of the blueberries onto half of the dough and fold the empty half over it.

7.  Press any runaway and remaining blueberries onto the top of the dough.

8.  Cut into 6 equal pieces, garnish tops with 1/2 teaspoon raw sugar, and transfer scones onto prepared baking sheet. (I used a round biscuit cutter for my scones)

9.  Bake for 12 to 15 minutes, until golden. Allow scones to cool on the baking sheet for 5 minutes. 

10.  Serve warm or place on a cooling rack to cool completely.

NOTE: If you do not have fresh lavender, substitute with dried culinary lavender, available in specialty food stores.

Note: Once you have made these scones and you understand the consistency of the dough, you can make them without a food processor.

Typically, scones are made with cold butter and white flour. These whole wheat scones are not only moist and crumbly, but also bursting with flavor from fresh blueberries and lavender. They are perfect to enjoy with your morning tea or for an afternoon snack. And they are so healthy, too!