Saturday, October 23, 2010

Fast and Easy Whole Grain scones

Sorry no picture, the omputer ate it!

These scones are a recipe that I've had lying around for ages, and never got around to baking. I used whole grain spelt flour, but I imagine regular spelt, or wheat flour will make them a bit moister. These were a bit dry and flaky, but nothing that can't be remedied by butter, jam and a mug of tea on the side. Delicious!

220 g. flour (again, I used whole grain spelt)
2 heaping tsp baking powder
1 tsp vanilla sugar
dash nutmeg
60 g. sugar (I use organic raw cane)
60 g. of soft butter (I used half butter, half canola)

Mix these in a bowl together. Then add:
1 egg, beaten. Now, put the egg in a measuring cup, and fill up with yogurt naturelle (or soy cream, like I did) until you hit the 1 dl mark. Set aside a few drops for later. Then add to the other ingredients.

Mix everything well, and then roll it out until it's roughly one inch thick. Using a cup about 3 inches in diameter, stamp out your scones. Anywhere between 8-12 scones is the goal, depending on the size of your cup.

Place them on a baking sheet, brush the tops with the remaider of the egg mixture, and bake at 200 degrees for about 12 minutes. If you're using convection oven, lower the temp a little!

Enjoy! This was a nice change from our usual Saturday pancakes ritual, faster too!

1 comment:

Cupcake said...

Great recipe! I luv scones!! :)