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.
- 1 C WW Flour
- 1 C AP Flour
- 1/2 C Sugar
- 2 Tsp Baking Powder
- 1/4 Tsp Salt
- 1/2 C Butter
- 1/2 C Raisins or other chopped dry fruit
- 1 Egg
- 1/2 C Milk
- 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 .
Important: Values are only estimates. Actuals vary depending on ingredients and serving size.
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 the scones 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.
These are best served warm .