Whole Wheat Scones


Photo: Soni Khadilkar
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Ingredients

Ingredients
5 1/4 cups whole wheat flour
1/2 teaspoon baking soda
1 tablespoon baking powder
1/2 cup unsalted butter
1/4 cup sugar
1/2 teaspoon salt
3/4 cup yogurt mixture (3 tbsp yogurt)
1/2 egg
1 tablespoon milk

Preparation

1
In a large mixing bowl, add in flour, baking powder and baking soda and mix well. Sieve 2-3 times
2
Add in sugar and salt. Mix well.
3
Preheat oven to 200ºC. Line a baking tray with grease-proof paper.
4
Add in butter cubes. Use fork or tips of fingers to cut butter into the flour mixture until it forms coarse crumbles.
5
Beat yogurt, milk and egg until well combined.
6
Gently fold the yogurt mixture into the dry ingredients, mixing lightly just until no dry flour is visible The dough will be wet and sticky.
7
Shaping the dough
8
Sprinkle flour lightly on both the dough and the work top. Make a elongated shape of the dough and cut into small balls .Sprinkle some flour if the dough is still wet.
9
At this stage the dough will still be wet and loose.
10
Then press the dough down to form either a circle or a rectangular.
11
Options for baking
12
Dip the top lightly on the egg wash and then brush it with the remaining egg wash again. Place them on a baking tray, at equi-distance
13
Bake for 15 mins (depending on the shape and size of your scones) until golden brown on top.
14
Turn the baking tray over if the scones are not evenly baked.
15
Let it cool on a rack and serve warm. Alternatively, let it cool completely and store in an airtight container or keep in the freezer.
16
Cut the scones into half and spread butter/ jam onto it. And, it is best enjoyed together with a cup of coffee or tea!

Tools

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About

I love having scones with unsalted butter sipping a nice cup of strong brew. While I was browsing through the internet today, I came across a very simple and fast recipe to bake scones. I've made some alterations in the original recipe, i.e I replaced all purpose flour with whole wheat flour and buttermilk with yogurt. This is my first attempt for baking these tiny little breads, therefore please excuse me for the uneven shapes.
Enjoy Baking :-)

Yield:

4.0

Added:

Monday, January 4, 2010 - 12:45am

Creator:

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