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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This recipe comes from a cookbook of Cynthia Barcomi and believe it or not the scones truly taste like miniature soda breads. A very yummy and special breakfast treat. Ingredients:
140 g whole grain flour (i use whole spelt flour) |
140 g flour |
30 g sugar |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon caraway seed |
1/2 teaspoon salt |
75 g chilled butter |
120 ml milk |
1 egg |
60 g raisins |
50 g oats or 50 g nuts |
Directions:
1. Preheat the oven to 190°C/375°F.
2. In a big bowl combine all dry ingredients except for raisins and oats/nuts.
3. Add butter and work into a crumbly dough.
4. Whisk together egg and milk and add to dry ingredients. Stir in only until just combined.
5. Fold in raisins and oats/nuts and roll out on a lightly floured surface.
6. Using a glass or cookie cutter cut out scones of desired size (I use a 7.5 cm glass).
7. Bake for 20 minutes until golden brown.
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