When you’ve been away, even just for a few days, it’s always nice to get back in the kitchen and make something healthful!
When winter holds on, even a mild one like this year, we can get in a rut and realize we are staying in the house way too much. Even when the days are bright and blue, there’s apt to be a harsh wind as well that reminds us spring for real is still a ways away. We don’t need any excuse at all to escape, even if it’s just for a couple of days.
We try to be good…
We took a little trip to the shore, lots of delicious seafood and long breakfasts while gazing at the sea. But it can be really hard to eat healthy when you are in an area of temptation with only restaurant food available! I was successful most of the time, but it’s not always possible. Our hotel had some lovely healthful breakfast items, but dinners were another story. Delicious as it is, it is always good to get back to our own kitchens and the foods we love.
Now, it’s time to use the basil
While stocking up at the co-op upon our return, we found some beautiful basil plants for the windowsill. They always smell like summer. I’m afraid they won’t last a long time, I’ve already begun snipping away at the aromatic leaves. While they last, we’ll enjoy tossing the leaves in just about everything. Here, they ended up paired with some sun-dried tomatoes in whole wheat scones. The fresh basil won’t have a pronounced flavor in baked goods, so adding a bit of the dried as well enhances it.
Because mother always did
I added the cornstarch, which has no gluten, because my mom always did in order to keep them tender. The whole wheat flour is nutty in flavor and full of fiber and good nutrition. The scones came out very tender, so thanks Mom!
Let’s talk fat
Since my husband’s heart attack and my steadily creeping up cholesterol levels, we’ve been working on the amount of saturated fat in our diet. In addition to keeping the fiber high in these, I really want to keep the saturated fat down. I used egg whites instead of whole eggs, and a vegan butter rather than dairy as it has half the saturated fat and no cholesterol. I also used a plant milk to further reduce the saturated fat. These substitutions all worked well. However, you can certainly use the real thing if you have no health concerns!
Whole Wheat Scones with Sun-Dried Tomato and Basil
- 1 1/4 cups white whole wheat flour
- 1/4 cup cornstarch
- 2 tbsp. sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tsp. dried basil
- 1/3 cup cold vegan butter, cut into small pieces
- 4 or 5 large fresh basil leaves, chopped
- ½ cup sun-dried tomatoes, chopped
- 1/2 cup oat milk or other plant or dairy milk
- 2 large egg whites
- 2 teaspoon vanilla extract
Preheat your oven to 400°F. (200°C.) convection fan, or 425 F. (220° C.) regular oven. Lightly grease a rimmed baking sheet, or line with a silicone mat or parchment.
Cube the butter and return to the refrigerator until you are ready for it. Combine flour, cornstarch, sugar, baking powder, salt, and dried basil. Mix well with a whisk. In a liquid measuring cup, combine the oat milk, egg whites, and vanilla and mix well.
Add the butter to the flour and quickly rub in with your fingers until about pea sized. Add the basil leaves and tomatoes and mix well.
All at once, dump the liquids into the dry and gently bring them together with a wooden spoon or your fingers. While still quite craggy, turn out onto a lightly floured board and finish combining by folding over the dough on itself until no pockets of flour remain. This will encourage the layers.
Shape into a circle and gently pat to about an inch high. With a very sharp knife, slice across into eight wedges and place on prepared sheet. Alternately, you can cut them out with a sharp biscuit cutter, but you will have to re-roll the scraps and this could toughen those last rounds. If you have time, tuck them in the refrigerator for a half hour for the butter to firm up again. This helps keep the layers fluffy, but it isn’t essential.
Brush with a bit more milk and place in the preheated oven. Bake on convection for 12 minutes or so, and in a standard oven for 15. They should be firm and browned on top.
No need to let them cool. Slather with butter or topping of choice. These are really good spread with a local goat cheese, also lower in saturated fat.
Nutrition facts (calculated by MyFitness Pal) Calories 212, Fat 8 g., sat fat 2 g., carbohydrates 32 g., fiber 5 g., potassium 400 g., protein 6 g., and great source of Vitamin C., calcium, and iron.
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Sundried tomatoes are one of my favourite ingredients this recipe hits the spot for me I love a good scone 🙂
They are a wonderful little ingredient, aren’t they? Sometimes, just what a recipe needs for a little lift.
Absolutely , Dorothy although I probably eat as many as I add to a recipe 🙂 x
I know, sweet little nuggets!
These look so good!
Thank you! We really enjoyed them.
Mmm, hot from the oven with a very naughty slathering of creamy butter . . . I’m in scone heaven! 😊 By the way, do you say scone to rhyme with gone or stone? Always a bone of contention among Brits (as if it matters, it’s the food that counts!).
Here in New England, they rhyme with bone; it drives my Brit friend crazy, too! She also hates the wedge shape, telling me they need to be round.
Well, I’m with you on bone, Dorothy! 😂 Must be my Midlands blood. I also believe savoury scones, especially potato, should be wedge-shaped except for Cheddar cheese scones which are better round. Let’s not even start on whether it should be cream on jam or jam on cream for afternoon tea! Honestly, it’s more divisive than Brexit. You might enjoy this article. 😉https://www.theguardian.com/science/2017/apr/23/how-do-you-pronounce-scone-answer-says-a-lot-english-language-day-shakespeare-birthday
Loved the article! I may just start calling them skoons! I guess I always assumed it was a Brit vs. Yank thing and not regional even in the UK.
I think my mom realized that if she cut them into wedges, there was no re-rolling and no waste.
I have my opinion on cream on jam or jam on cream, but maybe it would contribute to world peace if we just mixed the two together…
You could be right there, Dorothy ~ very diplomatic! Strangely, I had the same conversation with a Cornishman at a French Christmas party (as you do) . . . I said cream on jam but he was adamant it must be cream first because he would only use clotted cream and it’s hard to spread! I think the most important thing is that the scones are super fresh, after that nothing really matters. 😊
I agree I like cream on jam simply because I don’t want the weight of the jam to squish the cream out of the scone. But, to each his own.
Who’d of thought that scones could be such a touchy topic???
I love these savory scones! Sun-dried tomatoes and basil are ones of my favorite flavors 😋 Beautiful photos! Is good to take a break every now and then 😉
Thank you Ribana. Getting away is essential in February, but usually we’re worried about storms!
I’m glad you had a wonderful getaway. I love scones so these sure appeal to my taste buds. Now, I need something to go with my coffee. 🙂
The French press is loaded!
I like the idea of a savory scone, especially with sun-dried tomatoes. 🌿🍅
They were quite tasty! Love a savory scone.
Oh, those scones look good! As far as I’m concerned, basil and tomatoes are food of the gods. Glad you had a lovely coastal getaway. A trip to the ocean, no matter the season, always lifts the spirits.
Thanks Laurie!
The air was crisp and delightful, just what the body and soul needed.
Ah, the ocean!
Yes!
So happy you were able to get away to refuel the soul for a few days! The inspiration you brought back in the form of these scones look and sound wonderful!
Thank you Jan. We hadn’t really been anywhere for a while, and we were getting a bit of cabin fever. It was nice to have someone else cook for me, but I was glad to be back in my kitchen.
I haven’t made scones in ages, what a nice healthy way to enjoy them. I’m glad you had a lovely getaway!
Jenna
Thanks Jenna! It was really nice to see some different landscapes and relax.
Love scones and your savory recipe looks delicious. They are a perfect with soup or eggs.
Thank you Jovina. They go so well with so many things, don’t they? I think soup might be calling my name.
Love the steps down to the surf. I think we have been there but can’t remember where. Did you find lodging that looked out directly? Have you been able to try that new flour from King Arthur?
Yes, we lucked out and were right on the water for once. It was delightful, and it was clear and bright.
And yes, I found the flour. Our little market is now carrying it! So good!
Thanks. I will try it soon.
I love scones and these are so interesting! My usual fav are blueberry scones but I will try these
The blueberry sounds wonderful Marilyn. Love berries and also dried fruits. Peaches. Strawberries. Hard to choose!
Your sunset and moon rise photos are gorgeous! It must have been wonderful to be there. I do love a good scone, whether sweet or savory. I am tempted to try making some now! I haven’t in years.
Thank you Suz! Scones are so good, and you can toss just about anything in them, sweet or savory.
Dorothy! That’s so fun and funny – yesterday I posted our vintage Irish recipe for Current Scones and Homemade Strawberry Preserves on our shop page. It must be scone season in New England:)
That is funny! Great minds! It’s been windy and that makes it feel colder, just a perfect day for baking.
Here as well in Connecticut! Enjoy your cozy days of baking:) The sun-dried scones sound lovely.
Thanks!
What a gorgeous view! I can’t imagine climbing those steps, though!
These scones look so good; I’m craving a grilled shrimp Caesar salad with balls of breaded and fried goat cheese and one of those scones.
Now that’s a very specific craving! I love the idea of the fried goat cheese balls, I might have to make some.
These look like a nice little precursor to Spring! I loved that view you had at the coast. What a beautiful place to escape the routine!
It was a much needed escape. It has been such a strange winter, even today – 58 degrees, but gale force winds! Just braved the market and there were shopping carts upended in the parking lot!
Your trip sounds so great!
The scones look dangerously good. Sun dried tomatoes pair so well with basil. Definitely saving the recipe. 🙂
They were delicious, thank you Ronit! Love that combo too.
Hi, Dorothy – My husband and I have been away from home a great deal over the past several months. I wholeheartedly agree with you about the joy of being in your own home and being able to mindfully make healthy food, according to our tastes. Your scones look delicious!
Thank you!
It’s nice to have those treats, but it’s even better to get home and back to regular eating.
I love your take!
Thank you! They were really good.
it’s always wonderful to get away but even better to get home. Your scones look delicious! And your pictures of your get away ar fabulous!
Thanks Nancy! We had a great time, but it was good to get home.
I haven’t made a quick bread of any kind for years. I guess I stopped after my daughters left home. and my husband doesn’t want to be tempted by any carbs! But this recipe looks wonderful.
Thanks Mimi! I make the scones and tuck mist in the freezer for that exact reason!
It sounds like you had a wonderful seaside getaway! I just love the sun-dried tomatoes and basil flavors together—these scones sound wonderful! 🙂
Thank you so much! We had a great time!
Sun-dried tomatoes are fabulously uplifting indeed. Loving the idea of this, Dorothy!
Ahhhh… A few days away sounds wonderful; as do the ‘vegan’ ingredients. Heart healthy indeed.
We really needed the getaway, but coming home is always the best.
Hi Dorothy. Your comment on my blog led me to your New Vintage Cooking. I’m a whole wheat baker, also, so I will look forward to checking out your recipes. It’s great to see seaside photos while I sit in my mountain home.
Thank you! I hope you enjoy the recipes, especially with lovely, nutty whole grain flours.
Fabulous with each bite!
Thank you! They are very smile worthy!