Freshly baked scones with some Jam and cream makes a perfect breakfast with hot cup of tea or coffee… right?! When my Raspberry Jam were ready in jars, I very badly wanted to bake some scones too. This recipe was book marked long time, I thought this is the right time to bake.
This whole wheat scones are not overly sweet, but when you have it with Jam it gives perfect sweetness. Clotted cream and jam with scones pairs well too. I substituted the all-purpose flour with whole wheat flour from the original recipe, which gives extra nutty flavour and also I wanna avoid using those white flours as much as possible.
This recipe adapted from EntertainingWithBeth YouTube channel. She has an amazing collection of recipes and very well demonstrated too.
Lets see the recipe…
Health Tips :-
- Whole wheat has laxative property, which will help to reduce constipation.
- Some studies have shown that whole grain diet helps to lower childhood asthma to a great extent.
- Which helps to improve cardiovascular system in post menopausal women.
- Other heath tips are here and here with some exciting recipes.
Serves – 13 to 15 scones
- Whole wheat Flour – 1 3/4 cups
- All purpose flour – 1/4 cup
- Sugar – 2 table-spoon
- Salt – 1 tea-spoon
- Baking powder – 1 table-spoon + 1 tea-spoon
- Cold Butter – 10 table-spoon (Cubed)
- Whole Milk/heavy cream – 1/2 cup + more for washing
- Vanilla extract – 1 table-spoon
- Egg – 2
- Preheat your oven at 200 C and line baking sheet with parchment paper.
- In a bowl, mix together flour,sugar,salt and baking powder.
- Then add small cubed cold butter to the flour mixture and work really well using your fingers. You should get a crumbly mixture.
- In another bowl, take milk and add vanilla.
- Then add eggs and beat well using a spoon or fork.
- After that add milk and egg mix to the flour mixture and slowly combine using your fork or spoon just untill it well incorporated. (Please don’t over mix the dough)
- Then take your dough to the floured surface and make a disc shape and cover it with plastic wrap and refrigerate it for about 30 minutes or so. (Which will help butter to become firm and help you to roll and cut the scones easily)
- Then roll the chilled dough into half-inch thickness and cut using your cookies cutter.
- Then brush the top of the scones with milk/cream.
- Keep the scones in refrigerator for about 10 to 15 minutes after arranging in the tray which will help to retain the correct shape (Tip from Beth)
- Bake for 12 to 15 minutes or untill top get light golden brown color.
- We enjoyed it with Honey Sweetened Raspberry Jam and clotted cream.
Tips & Tricks :-
- You could use half whole wheat and half all-purpose flour (1:1) OR completely all purpose flour.
- Don’t over mix the dough, which will make your scones more dense.
- You could also add raisins or dried cherry or cranberries or even chocolates too. If you are adding those, add it in the flour mixture before you add the cream/milk.
- You could also brush the beaten egg instead of milk/cream on top of scones. I ran out of egg and used milk :).