Comments on Farine: Jeffrey Hamelman's Whole Wheat Scones

Great ingredients! Breakfast in a scone. I love it...

2011-11-29T18:40:27.873-08:00

Great ingredients! Breakfast in a scone. I love it! Excellent that you are able to get cultured buttermilk... You do live in foodies' paradise!

Hi MC, I added sliced green onion, grated cheddar ...

2011-11-29T18:30:25.811-08:00

Hi MC,
I added sliced green onion, grated cheddar and crumbled, sauteed bacon for my savory scones (lots of rich ingredients)...
Your mention above of "lait ribot/lait fermenté" prompted me to inquire about cultured buttermilk with my local cheesemaker; happily, I will be able to get some cultured buttermilk for the next time I make these scones!
:^) With thanks from breadsong

Thank you, bread song! I love it that you tried th...

2011-11-29T11:51:51.727-08:00

Thank you, bread song! I love it that you tried them in a savory version. Did you use other ingredients such as chives or cheese or...?

MC, Your scones, studded with the pearl sugar and ...

2011-11-28T20:25:48.961-08:00

MC, Your scones, studded with the pearl sugar and currants, are little beauties!
After reading how you made yours without sugar, I tried making these as a savory version with my local whole wheat (soft white spring) flour, and was so pleased with their flavor and light texture! Thanks for sharing this gem of a recipe.
:^) from breadsong

Thanks, Rosa! So easy to make too...

2011-11-25T10:02:06.996-08:00

Thanks, Rosa! So easy to make too...

A lovely recipe. Those scones look wonderful! Che...

2011-11-25T07:21:18.437-08:00

A lovely recipe. Those scones look wonderful!

Cheers,

Rosa

Hello Teresa, thank you for your kind comment. I a...

2011-11-20T15:46:54.558-08:00

Hello Teresa, thank you for your kind comment. I am glad you don't have a sweet tooth either. Most people find it hard to believe that sugar isn't on my list of favorite things and never was, even when I was a kid.
Hi Judd! You should find lait ribot (or lait fermenté) which is a cultured buttermilk. Cultured buttermilk is actually what Hamelman used in this recipe. I will amend the post to reflect that.
Hi, Barbara! Thanks for stopping by again. You are in for such a treat when you get the book and especially if you like rye bread (which Hamelman loves too), you should be in an ideal position in Sweden to find wonderful rye flours and grains. Lucky you!
Hello Sally, thank you. Let me know if you too like these scones just fine without the sugar... :-)

I also loved the "subconscious rules" - ...

2011-11-20T14:15:14.228-08:00

I also loved the "subconscious rules" - perfect way to put it...

of course, I was reading and smiling, trying to guess which ingredient would be left out - you were brave to go ahead with it, and I promise to try this recipe just as you wrote once I'm back home.

Great post!

what a lovely treat! and it was so entertaining to...

2011-11-20T14:13:38.991-08:00

what a lovely treat! and it was so entertaining to read about the making of these scones. I should also start to do the French mis en place, cause I am always wasting most of my time in the kitchen looking for the different ingredients (and stressing about it). This makes me long even more for Hamelman's book, hope it will reach the Swedish shores soon!
xxx
Barbara

"the subconscious rules!" How funny! I w...

2011-11-20T13:09:52.370-08:00

"the subconscious rules!" How funny!
I will try not to make the same mistake...I love sugar...! Good timing on the post...I am going down to Nice tomorrow and will put white whole wheat and currants on my list for the Bio store. Come to think of it...do the French use buttermilk?

Oh delicious! Yummy! Terrific! Thanks for the grea...

2011-11-20T12:52:16.369-08:00

Oh delicious! Yummy! Terrific! Thanks for the great post MC. I like things full fat and low insugar. I have noticed more overweight people who eat low fat and sugarless stuff. It doesn't make sense, but that's okay because your scones look so delicious!