Whole Wheat Cinnamon Fruit Scones

These scones swap white flour for whole wheat, which brings a nutty, hearty depth and a little extra fiber without weighing them down. Warm cinnamon and a whisper of clove run through the dough, while chopped dried fruit, whether figs, dates or cherries, tucks chewy pockets of sweetness into every bite.

The method is classic scone technique: cut cold fat into the dry ingredients until the mixture looks like coarse crumbs, then bind it with egg and just enough half-and-half to bring the dough together. Those little bits of solid fat are what make scones flaky, so don’t overwork them.

A light touch is key. Knead just ten times and pat the dough gently, since overhandling develops gluten and turns scones tough. Brush the tops with egg for a glossy, golden finish and bake until risen and browned.

Chef Tips

• Keep the fat and half-and-half cold. Cold fat steams in the oven, which is what makes scones rise and flake.
• Knead only the ten times the recipe calls for. Overworking the dough makes dense, tough scones.
• Add the half-and-half gradually, just until the dough holds together. Too wet and they spread instead of rising.
• Brush the tops with beaten egg for that bakery shine and deep golden color.

Variations

• Use any dried fruit you like: cranberries, raisins, apricots or currants.
• Add orange or lemon zest to brighten the warm spices.
• Drizzle with a simple powdered-sugar glaze for a sweeter finish.