Weekend Breakfasts are one important meal of the family. Unlike people back home,I dont like spending hours in kitchen for breakfasts. My aunts make delicious breakfasts in the morning like kaarayappam, neipathal, muttayappam etc. But here, i think of nothing more than eggs or pancakes, puttu or cereals. The dull expressions seen on the faces of my folks while serving repeated stuffs for breakfast forced me to try variations; but mess-free.
|Oops! Forgot to brush cream over the top!|
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. Got this recipe from Here.
I did try scones before with whole-wheat flour. Here is the Link to the recipe. You may add raisins, cranberries, etc to it if you like.
2 cups all-purpose flour, plus more for work surface, hands, and cutter
3 tablespoons sugar, plus more for sprinkling
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
1/3 cup heavy cream, plus more for brushing
2 large eggs, lightly beaten
Strawberry preserves/jam for serving
Softly whipped cream, for serving
Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.
Sift flour, sugar, baking powder, and salt into a large bowl. Using a pastry blender or 2 knives, cut in butter until largest pieces are the size of small peas.
Using a fork, whisk together the cream and eggs in a large glass measuring cup. Make a well in the center of flour mixture, and pour in cream mixture.
Stir lightly with fork just until the dough comes together (do not overmix).
Turn out dough onto a lightly floured work surface. With floured hands, gently pat dough into a 4 1/2-by-8 1/2-inch rectangle, about 3/4-inch thick.
Using a floured 2-inch round cutter, cut out 8 to 10 rounds, and transfer them to lined baking sheet. Brush tops with cream, and sprinkle with sugar.
Bake scones until golden brown, 16 to 20 minutes. Transfer scones to wire racks, and let cool. Serve warm or at room temperature, topped with strawberry preserves/jam and whipped cream.
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