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Scones are British quick bread which is of Scottish origin. British traditional afternoon tea consists of a collection of sandwiches, scones, jam and clotted cream. This is the first time I baked scones and absolutely loved it with my tea and also as a quick breakfast. They are delicious hot or cold. I substituted Wheat flour for regular AP flour and made it egg-less using flax seed meal.
Ingredients:
Source: Joyof baking
Serves: 8
Wholewheat flour - 2 cups (I used atta flour)
Sugar - 1/3 cup - increase to 1/2 for sweeter scones
Baking powder - 2 tsps
Salt - 1/8 tsp
Butter - 6 tbsp - needs to be cold and hard
Fresh blueberries - 3/4 cup
Vanilla - 1 tsp
Flax seed meal - 1 tbsp mixed with 3 tbsp water
(Flax meal can be replaced with 1 slightly beaten egg if desired)
Milk - 1/2 cup - 120 ml
Milk for brushing
Method:
Place the oven rack in the center and preheat the oven to 400 F.
Line a cookie sheet with parchment paper.
Whisk together the flour, sugar, salt and baking powder for 30 secs. In a separate small bowl, mix together vanilla, flax seed meal with water and milk. Set aside. Add the cold butter to the flour mixture and mix, until it resembles crumbles. You may use a food processor/blender and pulse it for 5 secs to get this step done. Transfer the flour crumble to a big bowl and fold in the blueberries. Now add the milk mixture to the flour and mix using a spatula. Knead until a dough forms. Do not knead too much, but just until it comes together. Move the dough to a floured surface and gently press to form a round shape with 1 1/2" thickness. Dip a knife in flour and cut it into 8 triangles, like in a pizza/pie. Move to the scones to a cookie sheet and place with an 1" distance. Brush the top of the scones with milk. Bake for 18-20 mins or until a toothpick inserted in the center comes out clean. Transfer the scones to cooling rack. Serve warm for breakfast or cool and store in a container.
Sending this to Srivalli's Kid's Delight hosted by Nupur of UK-Rasoi, for the month of April 2012.
Source: Joyof baking
Serves: 8
Wholewheat flour - 2 cups (I used atta flour)
Sugar - 1/3 cup - increase to 1/2 for sweeter scones
Baking powder - 2 tsps
Salt - 1/8 tsp
Butter - 6 tbsp - needs to be cold and hard
Fresh blueberries - 3/4 cup
Vanilla - 1 tsp
Flax seed meal - 1 tbsp mixed with 3 tbsp water
(Flax meal can be replaced with 1 slightly beaten egg if desired)
Milk - 1/2 cup - 120 ml
Milk for brushing
Place the oven rack in the center and preheat the oven to 400 F.
Line a cookie sheet with parchment paper.
Whisk together the flour, sugar, salt and baking powder for 30 secs. In a separate small bowl, mix together vanilla, flax seed meal with water and milk. Set aside. Add the cold butter to the flour mixture and mix, until it resembles crumbles. You may use a food processor/blender and pulse it for 5 secs to get this step done. Transfer the flour crumble to a big bowl and fold in the blueberries. Now add the milk mixture to the flour and mix using a spatula. Knead until a dough forms. Do not knead too much, but just until it comes together. Move the dough to a floured surface and gently press to form a round shape with 1 1/2" thickness. Dip a knife in flour and cut it into 8 triangles, like in a pizza/pie. Move to the scones to a cookie sheet and place with an 1" distance. Brush the top of the scones with milk. Bake for 18-20 mins or until a toothpick inserted in the center comes out clean. Transfer the scones to cooling rack. Serve warm for breakfast or cool and store in a container.
This blueberry scones are my entry to the following events. Breakfast Club - To Go event by Helen, A.W.E.D. British event by Reva and DK, Cooking with Fruits, CWS - Flax Seeds guest hosted by Priya of Mharo Rajasthan, event by Priya Suresh.
Sending this to Srivalli's Kid's Delight hosted by Nupur of UK-Rasoi, for the month of April 2012.
Blueberry Scones
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