Wholemeal Scones

When I saw the pictures of Scones for the first time in my cook book,I did make it thinking that these were some biscuits which resembled the one we used to see in bakeries back in Kerala. But it was more like a bread when baked & tasted so yum with cream & jam.. didn't think that kids would luv it...but they drooled over it...so thought of trying it again.

This small cake is a quick bread, similar to an American biscuit, made of wheat flour (white or wholemeal), sugar, baking powder/baking soda, butter, milk (whole, half and half, light cream, heavy cream, buttermilk, yogurt, etc.), and sometimes eggs. This produces a soft and sticky dough. It needs to be baked in a moderate to hot oven so the dough sets quickly thereby producing a light scone with a light to golden brown floury top and bottom with white sides. The texture of the interior of the scone should be light and soft, and white in color.   

 

Ingredients:

Cold Butter 170 g
Wholemeal flour 350g
Plain Flour/maida 140g
Sugar 2 tbsp
Salt 1/2tsp
Baking soda 2 1/2 tsp
Eggs 2
Buttermilk 175 ml
Raisins 35g


Method:

1.Preheat oven to 400F/200C/ Gas 6. Grease and flour a large baking sheet.

2.Cut the butter into small pieces.

3.Combine the dry ingredients in a bowl. Add the butter and rub in with your fingertips until the mixture resembles coarse breadcrumbs. Set aside.Mixing by hand helps to prevent over mixing of the dough.It is important that the butter be cold so when it is worked into the flour mixture it becomes small, flour- coated crumbs, not a smooth dough.

4.In another bowl, whisk together the eggs and buttermilk. Set aside 2 tbsp for glazing.

Stir the remaining egg mixture into the dry ingredients until it just holds together . Only mix the dough until it comes together. I cannot stress enough that this dough should not be overworked and that a light hand is needed. The test will be in the results. If you end up with a hard and doughy scone, you will know to mix the dough less the next time you make them.  Stir in the raisins.

5.Roll out the dough about 3/4 in (2 cm) thick. Stamp out circles with a biscuit cutter.

6.Place on the prepared sheet and brush with the glaze.

7.Bake until golden, 12-15 minutes. Allow to cool slightly before serving.  If you want crusty scones, cool them uncovered. If a softer crust is desired, then wrap the hot scones in a clean dish towel. Scones are best served warm.Split in two with a fork while still warm

8.Plain scones are traditionally served warm, split open, and topped with butter, jam  or clotted cream or preserves,  However, many of the scone recipes today that are flavored with fruits, spices, nuts, zests are best eaten plain.

The picture below is ma daughter's scone; she was about to eat that i clicked this picture. She made her own topping with jam, then labaneh & cream on the top.

Sending this to Event hosted by Kaarasaaram & DK of Chef in you