Whiteley Creek Homestead

Each workstation in the Wholehearted Baking: Whole Wheat Breads class that my granddaughter and I attended at King Arthur Flour's Baking Education Center in Norwich, Vermont on Nov. 19 was set up with supplies to make a batch of scones and a loaf of bread.

As we progressed through the two recipes, we learned techniques through the instructors' demonstrations and guidance so that we might duplicate what we learned when we returned to our home kitchens… which I did. Return home and duplicate.

After scanning the ingredients and reviewing the notes I had jotted in class, I gathered my supplies. From the Baker's Store at the King Arthur Flour Headquarters, I had purchased two bags of organic unbleached white whole wheat flour*…

a bench knife that I used to cube butter… and a scraper to mix dough.

Applying what I had learned in class, I was able to replicate the scones perfectly. I did run across a suggested option on the King Arthur Flour website to use anywhere from 2-8 tbsp butter instead of the 1/2 cup (8 tbsp) as the recipe states. I am going try 4 tbsp in my next batch. *"King Arthur 100% Organic White Whole Wheat Flour, milled from a blend of hard white winter and spring wheats, tastes milder and bakes lighter than traditional whole wheat (which is milled from red wheat). Unlike red wheat, white wheat lacks some of the pigmentation in the bran layer of the wheat berry; since that pigment carries an astringent flavor, white wheat is lighter in both color and flavor." Source: http://www.kingarthurflour.com To better understand wheat varieties-hard or soft, red or white, and winter or spring, here's an excellent resource.