Breakfast in 30 Minutes – Light and Healthy Raisin Scones

30 Minute Scones
30 Minute Scones

 

Scones are  single  serve   quick breads.  These flaky , buttery, and easy  to handle  pieces  are   quick to   whip up, no planning  necessary. Usually these  are made  with   simple  ingredients that are  often  times found  in your   pantry. My little helpers in the  kitchen  love  these  as  well – to make   as  well as  to eat.   So often on  lazy  Sunday mornings  we  make these  for   breakfast and  the   aroma  wakes  up the   rest of  the   household.

These  scones  are  made  with  50% whole  wheat  flour  and  50%  unbleached  flour.   My  choice  of  dry fruits  is   raisins  as these are almost always  stocked  in my  pantry.  Try them  with  dried  blue berries ,  cranberries  , currants  or  dried  cherries.

 

Raisin Scones

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Dozen Pieces

Raisin Scones

Ingredients

WW Flour - 1 C
AP Flour - 1 C
Sugar - 1/2 C
Baking Powder - 2 Tsp
Salt - 1/4 Tsp
Butter - 1/2 C
Raisins or other chopped dry fruit - 1/2 C
Egg - 1
Milk - 1/2 C

Instructions

Pre heat the oven to 400 °F.

Measure the flours , baking soda and salt into the bowl of a food processor. Cut the cold butter into 1/2 inch cubes and add to the flour mix . Pulse a few times until the mix resembles coarse bread crumbs .

Break an egg into a small bowl and beat well .

Transfer the flour mix into a mixing bowl . Add the sugar and mix using a spatula . Add the dry fruits and mix . Pour half of the beaten egg to the flour mix followed by the milk. Turn and mix using the spatula. The mixture will start to clump together. Get all the mix into a big mass. Do not knead .

Line a baking sheet with parchment paper. Use an ice cream scoop (or a big spoon) to scoop the mix and transfer to the baking sheet . Press the dough a little as you scoop to bind it together. If it falls apart , use your fingers to press together.

Brush the remaining egg on top of the scones. Sprinkle a little sugar on top .

Bake for 15 to 20 minutes till done. Cool in pan for a couple minutes Transfer to a wire rack and cool .

https://oventales.com/30-minute-raisin-scones/

 

One does  not  have  to  be  an expert  baker  to  make  these  scones. Kids  will enjoy  helping  to make  these  as  well. Using a  food  processor  or  even a  good  blender  to cut  the  butter  into  the  flour  makes  the  process  even easier.

Pre-heat the oven to 400°F (200°C).   The  dough is  made   while  the oven  is  being  preheated .  Since it is a  breakfast recipe  I  keep the  sugar  low   and  usually do not  ice it   either. If  I were   to make  these  for a snack or  evening  tea  I will make  it a  little  sweeter, or  might make an orange  scone.

Mix  the  flours ,  salt , baking  soda  in  the  bowl of  the  food  processor .  Cut  the ice  cold  butter  into 1/2 inch  cubes  and  add  to it . If  the  butter  has  softened ,  place  it in the  freezer  for a  few  minutes  until it  hardens.  Pulse it a  few times  till the  mix  resembles  very coarse  bread  crumbs .  Dump  out  into a  mixing  bowl .   Add  sugar  and  mix  followed  by the raisins.  Break the  egg into  another  bowl  and   beat well .  Add  half  the beaten egg into the flour mix.

Add the  milk  and  using a spatula   mix  the   wet  ingredients  to  the  dry ingredients.  The mixture will start to clump together. Bring  all of  it   together into one big  mass  using  the  spatula or  your  hands  if  necessary, but  do not  knead. Line a baking sheet with parchment paper. Use an ice cream scoop (or a big spoon) to scoop the mix and transfer to the baking sheet . Press the dough a little as you scoop to bind it together. If it falls apart , use your fingers to press together.

Using a  pastry brush  brush the remaining egg  on top of the scones. Sprinkle a little sugar on top.  transfer to the oven  and bake for 15 to 20 minutes till done. Cool in pan for a couple minutes. Transfer to a wire rack to  finish  cooling.

30minutescones21

These are  best  served  warm .

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