I’m trying to find some more recipes where it uses Wholemeal flour, yes I think it’s good to be healthyish!!! well obviously I’m not that healthy as I do have a bit of a sweet tooth!
Anywayyyyyyyyy I came across this aaaaaamazing recipe for wholemeal scones, which I was very excited to try out. They are not fully wholemeal they do include a bit of plain flour but it is mainly wholemeal so it’s not too bad.
I did however adjust the recipe to make it my own, by adding a whole variety of goodyness wohoo.
I could eat it without butter but also taste soooo good with a bit of butter.
Check out the Healthy seasonal recipes for step by step photos and her yummy pics out.
- 11/2 cup - wholemeal flour
- 2/3 cup - plain flour
- 1/3 cup - chopped chives - I didn't have chives
- 2 tsp - baking powder
- 2 tsp sugar - I didn't add sugar
- ½ tsp - salt
- ½ tsp - baking soda
- 90g - cold butter
- 1 tbsp - oil
- 2/3 cup - buttermilk
- 1 egg - lightly beaten
- I added
- 2 - finely chopped spring onions
- 1/4 - finely chopped red onion
- 1/2 -1 tsp - chilli powder (depending on how hot you like it!)
- grated red leicester cheese
- Freshly ground pepper
- I topped it off with some finely chopped herbs
- 1. Whisk the flours, baking powder, salt and baking soda (and which 'added' ingredients you want to use) in a large bowl. Add butter (to make life a bit easier I cut the butter into cubes before adding it in) quickly work butter into the flour mixture by squeezing the flour-coated pieces of butter into the mixture. Press all of the butter flat until no cubes remain. Drizzle the oil over the flour mixture, and toss with a fork until the canola is mixed in.
- 2. Make a well in the center of the dry mix and pour in the buttermilk. Gradually stir the liquid into the flour mixture until the combine, working gently with hands to get it to come together, don't over work.
- 3. Roll the dough out into a large rectangle, straightening the edges and keeping the corners square to 10-inches wide by 15-inches long. Fold the dough in thirds, brush off excess flour as you fold. Repeat rolling the dough and folding. Wrap in plastic wrap and refrigerate dough until the gluten has relaxed, and the butter is stiff again, 30 minutes and up to 2 hours.
- 4. Preheat oven to 200°C, line a baking tray with parchment paper.
- Roll dough to 6 by 12 inches. Cut into 8 biscuits (I got a few more out of it) with a 2 3/4-inch biscuit cutter. (Do not twist cutter.) Transfer to the prepared baking sheet. Brush egg over the biscuits. Lightly sprinkle coarse salt, (I used some chopped herbs) over the scones. Bake until the biscuits are puffed and lightly golden, 13 to 15 minutes.
- I didn't chill my dough for too long only about 30 mins, I'm not sure if this made a difference.