- Guthrie's Whole Wheat Scones

Dear Fans of Hounds Who Cook,

I the Gute was sleeping in the chair just now and dreamed of the most wonderful aroma filling the home. I envisioned hearty, dark and crumbly scones slathered with butter and apple jelly we just made weeks before. I thought they would be perfect for a breakfast or a special tea in the afternoon. You know how I enjoy my tea. The girl, Me, is making eggplant casserole for lunch just now so I can't bake as of yet, only recreate the scents in my hound imagination. Here is the recipe for you to make just in time for 4:00 tea.

Guthrie's Whole Wheat Scones

2-1/4 cup whole wheat flour
3 teaspoons baking powder
2 Tablespoons sugar
1/2 teaspoon salt
4 Tablespoons butter
2 eggs beaten
1/3 cup whipping cream
2 teaspoons sugar

Combine flour, baking powder, 2 Tablespoons sugar, and salt. With a food processor or pastry cutter, cut in the butter until the mixture resembles crumbs. Stir in the egg and cream to make a stiff dough.

Knead with your paw in the bowl until the dough sticks together. Pat into a ball and cut into 8 wedges. Arrange on an ungreased baking sheet 1 inch apart. Brush the tops with a little more cream and sprinkle with 2 teaspoons sugar.

Bake at 400 degrees for 15 minutes or until golden. Serve warm with butter and jelly. Let the pup lick up the crumbs.

Tips from Guthrie: Don't overcook a whole wheat scone. You want it crumbly yet moist. Overcooking will be crumbly and dry and no amount of butter on it will remedy that.

Tips from Eli: It pays for the washing machine repair man to be late. A lot of cooking has gone on in the house while we waited for him. I personally enjoyed a snack several times out of the compost pot in the kitchen.