|A lone blueberry in a sea of red.|
The Health Glut version of the recipe calls for:
120 grams stone ground wheat flour (about 1 cup)
120 grams millet flour (about 1 cup)
80 grams organic unrefined cane sugar (2/3 cup)
1 teaspoon salt
1 tablespoon baking powder
85 grams unsalted butter (6 tablespoons)
100 grams (a little less than a cup) fresh raspberries
Makes 9 scones.
Millet is a gluten free grain that contains protein. And while whole milk ricotta is about 66 percent fat, it, too, contains protein that gives it nutritional complexity. If you're weary of the fat content, try a part skim version. Try to avoid fat free however -- anything with natural fat that is labeled "fat free" is usually a red flag for harsh chemical processes to remove the lipids. And finally, as my dad would say, sugar is sugar. Whether refined or not, it should be used sparingly. My preference for unrefined cane sugar is an attempt to avoid the crystallization and decolorization processes that yield white table sugar. Unrefined cane sugar is much closer to its natural form.
One final note from Deb: The trickiest thing about these is the dampness of the dough. Yet that same trickiness is they bake into something that seems impossibly moist for a scone, and especially a whole wheat one. Keep your counter and your hands well floured and you won’t have any trouble getting them from bowl to counter to oven to belly, which, after all, is the whole point.
Yeah. She's great, isn't she?
The procedure then follows that of Smitten Kitchen: