Today’s scones are orange, cardamom, and poppyseed, made with white whole wheat flour so I wouldn’t have to fight the tannin-ey flavor of wholemeal red wheat flour. When I’ve got the base recipe down, I have some ideas for more assertive flavors to use with ordinary whole wheat. Chai-spices with candied ginger, for example.

I think I’ve figured out what’s going wrong when versions with larger sized add-ins fall apart on me. The recipe doesn’t use enough fluid to account for how dry the flour is when it’s stored in the ‘fridge (to avoid pests & prevent staleness). Also discovered this time around that egg wash is vastly easier to apply evenly than cream.

(P.S.: Why is my pic upside down? It’s correctly oriented in the phone gallery. Hope that’s just a preview glitch.)